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Cream Cheese Pound Cake

This Cream Cheese Pound Cake combines traditional flavors with the creamy richness of cream cheese, resulting in an incredibly moist and dense cake that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups butter, softened Using high-quality unsalted butter will yield the best flavor.
  • 8 oz cream cheese, softened Full-fat cream cheese creates the best texture and taste.
  • 3 cups granulated sugar Essential for sweetness and texture.
  • 6 large eggs Ensure they are at room temperature.
  • 3 cups all-purpose flour Use a good-quality all-purpose flour.
  • 1 teaspoon vanilla extract Go for pure vanilla extract for deeper flavor.
  • 1/2 teaspoon salt Enhances the overall taste of the cake.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and flour a bundt pan to prevent sticking.
  2. In a large bowl, cream together the softened butter and cream cheese until light and fluffy (about 3-5 minutes).
  3. Gradually add in the sugar, beating well after each addition for another 2-3 minutes.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. In another bowl, sift together the flour and salt.
  7. Gradually add the flour mixture to the cream cheese mixture, mixing until just combined.
  8. Pour the batter into the prepared bundt pan, spreading it evenly.
Baking
  1. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

Notes

For best results, make sure your ingredients are at room temperature. Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.