Luscious Cream Cheese Pound Cake
Rich, buttery, and irresistibly moist, this Luscious Cream Cheese Pound Cake is the ultimate dessert for any occasion. Made with a generous blend of cream cheese and unsalted butter, this cake boasts a velvety crumb and a delightful tang that sets it apart. Each bite is infused with the warmth of pure vanilla, creating a classic flavor profile that's both elegant and comforting. The secret to its tender texture lies in the careful creaming of butter, cream cheese, and sugar, ensuring a light and fluffy base. Perfectly golden outside and decadently dense inside, this pound cake pairs beautifully with fresh berries, a dusting of powdered sugar, or served simply on its own. Ready in just two hours, this show-stopping bundt cake serves 12 and is easy to prepare, making it a go-to recipe for family gatherings, holiday celebrations, or weekday indulgence. Try this timeless treat and experience the perfect balance of richness and simplicity!
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 226 grams cream cheese
- 400 grams granulated sugar
- 6 large eggs
- 300 grams all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or spray it with a baking spray to ensure easy release.
In a large mixing bowl, cream together the unsalted butter and cream cheese using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Gradually add the granulated sugar to the butter and cream cheese mixture, beating well after each addition, until fully incorporated and light in texture.
Add the eggs one at a time, mixing thoroughly after each addition. Make sure to scrape down the sides of the bowl occasionally for an even mix.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt to combine evenly.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
Stir in the vanilla extract until evenly distributed in the batter.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula to smooth the top.
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 15-20 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before serving.
Slice and enjoy your luscious cream cheese pound cake plain, or top with fresh berries or a dusting of powdered sugar if desired.
Nutrition Facts
Calories |
468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.6 g | 32% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 246 mg | 11% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 34.6 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 81 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.
