Description
This classic Cream Cheese Pound Cake is rich, moist, and incredibly flavorful, made with a creamy blend of butter and cream cheese for a tender crumb. Perfect for any occasion, it combines simple ingredients to create a timeless dessert with a smooth, dense texture and a subtle vanilla aroma.
Ingredients
Scale
Main Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake doesn’t stick.
- Cream Butter, Cream Cheese, and Sugar: In a large bowl, use an electric mixer to cream together the softened butter, softened cream cheese, and sugar until the mixture is smooth, fluffy, and pale in color. This step incorporates air to give the cake a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt. Gradually add this dry mixture into the wet ingredients, mixing gently until just combined and smooth, being careful not to overmix.
- Pour Batter into Pan: Pour the batter evenly into the prepared bundt pan, spreading it out carefully with a spatula to fill all crevices.
- Bake the Cake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool the Cake: Once baked, let the cake cool in the bundt pan for about 10 minutes to set. Then gently invert the cake onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- Ensure both the butter and cream cheese are softened to room temperature for easier creaming and smoother batter.
- Do not overmix the batter after adding the flour to prevent a dense or tough cake.
- Use a toothpick or skewer to test doneness; it should come out clean or with a few moist crumbs.
- Cool the cake completely before slicing for cleaner cuts and better texture.
- You can dust the cooled cake with powdered sugar or drizzle with a glaze if desired.
