Cream Cheese Poppy Seed Pound Cake
Rich, buttery, and delightfully speckled with poppy seeds, this Cream Cheese Poppy Seed Pound Cake is the ultimate dessert for any occasion. Infused with the creaminess of softened butter and cream cheese, this pound cake achieves an irresistibly moist and tender crumb. The addition of aromatic vanilla extract and the gentle crunch of poppy seeds elevate this classic treat with sophisticated flavors and textures. Perfectly baked to a golden brown, this cake is easy to prepare in just 20 minutes of hands-on time, making it ideal for everything from afternoon tea to holiday gatherings. Serve it as is or with a dusting of powdered sugar for a simple yet elegant finish. Baking enthusiasts will appreciate the foolproof bundt pan technique that ensures a show-stopping presentation every time. Try this timeless recipe and discover why it’s destined to be your new go-to for crowd-pleasing indulgence!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 8 ounces Cream cheese, softened
- 2.5 cups Granulated sugar
- 6 units Large eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 3 tablespoons Poppy seeds
Instructions
Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or standard loaf pan to ensure the cake releases easily after baking.
In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and fluffy, about 2-3 minutes.
Gradually add the granulated sugar to the mixture, continuing to beat until light and airy, approximately 3 more minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as it can make the cake dense.
Gently fold in the poppy seeds until evenly distributed throughout the batter.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 80-90 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
6307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.3 g | 406% | |
| Saturated Fat | 180.1 g | 900% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1884 mg | 628% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 804.7 g | 293% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 511.0 g | ||
| Protein | 94.7 g | 189% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 882 mg | 68% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 1285 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
