Description
This Cream Cheese Pound Cake is a rich and moist dessert featuring a perfect balance of creamy butter and tangy cream cheese. Baked to golden perfection in a bundt pan, this classic cake offers a dense yet tender crumb, enhanced with a subtle hint of vanilla. Ideal for gatherings or a comforting treat with tea or coffee.
Ingredients
Scale
Major 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). Generously grease and flour a bundt pan to ensure the cake releases cleanly after baking.
- Cream Butter, Cream Cheese, and Sugar: In a large mixing bowl, beat together the softened butter, cream cheese, and sugar until the mixture is smooth, creamy, and fluffy, which provides the cake’s rich texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating thoroughly after each addition to maintain a smooth batter. Then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined and smooth; avoid overmixing to keep the cake tender.
- Pour Batter into Pan: Transfer the batter evenly into the prepared bundt pan, smoothing the top if needed.
- Bake: Place the pan in the preheated oven and bake for 60-70 minutes. The cake is done when a toothpick inserted into the center comes out clean without moist crumbs.
- Cool the Cake: Let the cake cool in the bundt pan for 10 minutes to set its shape, then gently invert onto a wire rack to cool completely before slicing and serving.
Notes
- Make sure both butter and cream cheese are properly softened to blend smoothly and avoid lumps in batter.
- Check doneness with a toothpick starting at 60 minutes; oven temperatures can vary.
- For extra flavor, you can add a tablespoon of sour cream or buttermilk to the batter.
- If desired, dust the cooled cake with powdered sugar or glaze it with a simple icing.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
