The Most Ultimate Buttery Cream Cheese Pound Cake
Indulge in the decadence of *The Most Ultimate Buttery Cream Cheese Pound Cake*, a timeless recipe that boasts a rich, velvety texture and irresistible flavor. Made with indulgent staples like cream cheese, unsalted butter, and vanilla extract, this pound cake achieves the perfect balance of buttery sweetness with a hint of tanginess. The careful blending of ingredients ensures a tender, melt-in-your-mouth crumb, while the golden exterior delivers a satisfying crust. Ideal for special occasions or a cozy treat at home, this cake bakes beautifully in a bundt pan and pairs wonderfully with a dusting of powdered sugar or a drizzle of glaze. With simple steps and foolproof instructions, it’s the ultimate dessert for anyone seeking bakery-quality results right from their kitchen. Keywords: buttery pound cake, cream cheese dessert, easy bundt cake recipe, moist pound cake, homemade cake.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1.5 cups unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 0.5 teaspoons salt
- 0.5 teaspoons baking powder
Instructions
Preheat your oven to 325°F (165°C). Grease and lightly flour a standard 10-inch bundt pan, ensuring all corners are coated to prevent sticking.
In a medium-sized bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside.
Using a stand mixer or electric hand mixer, beat the unsalted 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 and continue beating on medium-high speed until light and fluffy, approximately 4-5 minutes.
Add the large eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure uniform consistency.
Blend in the vanilla extract until combined.
Reduce the mixer speed to low and gradually incorporate the dry ingredients in three additions, mixing until just combined. Avoid overmixing to preserve the cake's tender texture.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure an even bake.
Place the pan in the preheated oven and bake for 85-90 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Optional: Dust with powdered sugar or drizzle with your favorite glaze for extra sweetness.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 75.0 g | 27% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 51.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 87 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.
