Deliciously Moist Cream Cheese Pound Cake to Savor Today
This Cream Cheese Pound Cake is delightfully moist and rich, making it a crowd-pleaser for any occasion.
Equipment
- mixing bowl
- Hand mixer
- Bundt pan
Ingredients
For the Batter
- 1.5 cups Unsalted butter softened
- 8 oz Cream cheese softened
- 3 cups Granulated sugar essential for sweetness
- 6 large Eggs providing structure
- 3 cups All-purpose flour the backbone of the cake
- 0.5 teaspoon Baking powder ensuring the cake rises perfectly
- 0.25 teaspoon Salt enhancing flavors
- 1 tablespoon Vanilla extract adding aroma
Instructions
Step-by-Step Instructions
- Preheat your oven to 325°F (165°C) and grease a 10-inch bundt pan.
- In a large mixing bowl, cream the softened butter and cream cheese until light and fluffy, about 3-5 minutes.
- Gradually add the sugar and beat until fully incorporated, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- In another bowl, sift together flour, baking powder, and salt, then gradually add to the wet mixture, mixing on low speed.
- Stir in the vanilla extract until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, checking for doneness with a toothpick.
- Once baked, cool in the pan for 10-15 minutes before inverting onto a wire rack.
- Allow it to cool completely before slicing and serving.
Notes
Ensure ingredients are at room temperature for best results. Experiment with citrus zest or almond extract for unique flavors.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 200mgPotassium: 100mgSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1mg
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