Cream Cheese Pound Cake
A moist and tender pound cake enriched with cream cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened For a luxurious richness.
- 8 oz cream cheese, softened Adds a creamy, tangy flavor.
- 3 cups granulated sugar Provides sweetness and texture.
- 6 large eggs Essential for moisture and structure.
- 1 teaspoon vanilla extract Enhances the flavor.
- 1 teaspoon almond extract (optional) Adds complexity to the taste.
- 3 cups all-purpose flour Provides structure.
- 1 teaspoon baking powder For the perfect rise.
- 1/2 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch bundt pan or tube pan.
Mixing
- In a large mixing bowl, cream together the softened butter and cream cheese using a mixer until light and fluffy.
- Gradually add the granulated sugar, mixing until fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and optional almond extracts.
Combining Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
Notes
Ensure butter and cream cheese soften completely for better texture. Don't overmix to keep the cake tender. Store in an airtight container at room temperature.