Crusty Cream Cheese Pound Cake
Indulge in the irresistible charm of this Crusty Cream Cheese Pound Cake—a timeless dessert that boasts a dense, buttery crumb and a perfectly golden crust. Made with rich cream cheese and a touch of vanilla, this pound cake achieves a luxurious texture and flavor that sets it apart from the rest. Its crisp, caramelized exterior forms naturally during baking, adding a delightful contrast to the velvety interior. With just a handful of pantry staples and straightforward steps, this recipe is ideal for both novice bakers and seasoned pros. Serve slices plain, with a dusting of powdered sugar, or topped with fresh fruit for a show-stopping treat that’s perfect for any occasion. Whether you’re planning a cozy family dessert or a festive party centerpiece, this classic cream cheese pound cake will be your go-to recipe for years to come.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 8 ounces cream cheese
- 3 cups granulated sugar
- 6 eggs
- 3 cups all-purpose flour
- 0.5 teaspoons salt
- 1.5 teaspoons vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan, ensuring every crevice is well-coated to prevent sticking.
In a large mixing bowl, using an electric mixer, beat the butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar to the butter-cream cheese mixture, continuing to beat on medium speed until the mixture is light and fluffy, approximately 5 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Stir in the vanilla extract until evenly distributed through the batter.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter a few times to remove air bubbles.
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 and crusty.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.0 g | 264% | |
| Saturated Fat | 111.7 g | 558% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1593 mg | 531% | |
| Sodium | 2340 mg | 102% | |
| Total Carbohydrate | 890.2 g | 324% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 611.2 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 462 mg | 36% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1137 mg | 24% | |
*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.
