Cream Cheese Pound Cake
Indulge in the ultimate dessert classic with this Cream Cheese Pound Cake, a rich and buttery treat that’s as irresistible as it is easy to make. This recipe combines the creaminess of 8 ounces of cream cheese with the richness of a full cup of unsalted butter for a perfectly velvety texture that melts in your mouth. Each slice boasts a delightful balance of sweetness, highlighted by a hint of pure vanilla and a tender crumb achieved through the careful incorporation of 6 eggs. Baked to golden perfection in a bundt or tube pan, this cake is a show-stopping centerpiece that’s perfect for any occasion, from festive celebrations to cozy coffee breaks. Serve it simply as is, dusted with powdered sugar, or paired with fresh berries and whipped cream for an added touch of elegance. With a prep time of just 20 minutes and a bake time of 90 minutes, this straightforward recipe promises timeless flavor in every bite, making it a must-have addition to your baking repertoire.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces cream cheese
- 2.5 cups granulated sugar
- 6 whole eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tube pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture. Continue beating until the mixture becomes pale and fluffy, about 2-3 more minutes.
Add the eggs one at a time, beating well after each addition to ensure the batter is smooth. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract until fully incorporated.
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. Do not overmix.
Pour the batter evenly into the prepared bundt or tube pan, smoothing the top with a spatula.
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Serve as is, or dust with powdered sugar for an elegant finish. Enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 66.5 g | 24% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 42.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 86 mg | 2% | |
*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.
