Cream Cheese Pound Cake
A moist, decadent cake made with cream cheese and butter, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Softened to a creamy perfection
- 8 oz cream cheese, softened Bringing a velvety texture to the mix
- 3 cups granulated sugar Adding sweetness and moisture
- 6 large eggs The fundamental pillars of this cake's structure
- 1 teaspoon vanilla extract For a warm, aromatic hint
- 1 teaspoon almond extract (optional) Imparting a delicate nutty flavor
- 3 cups all-purpose flour Giving the cake its tender crumb
- 1 teaspoon baking powder Ensuring a delightful rise
- 1/2 teaspoon salt Balancing the sweetness perfectly
Instructions
Preparation
- Preheat your oven to 325°F (165°C) and prepare your 10-inch bundt pan or tube pan by greasing and flouring it.
- In a large mixing bowl, combine the softened butter, cream cheese, and sugar, and beat them together until light and fluffy.
- Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
- Stir in the vanilla and optional almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for about 1 hour, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before gently inverting it onto a wire rack to cool completely.
Notes
Ensure to use room-temperature ingredients for a light and fluffy texture. Measure flour properly to prevent a dense cake. Popular serving suggestions include pairing with fresh berries or whipped cream.