Description
A dense, velvety, and incredibly moist cream cheese pound cake recipe that delivers a classic buttery flavor with a fine crumb.
Ingredients
1.5 cups (3 sticks) unsalted butter, room temperature
1 package (8 oz) full-fat cream cheese, room temperature
3 cups granulated sugar
6 large eggs, room temperature
3 cups cake flour (sifted)
1.5 teaspoons vanilla extract
1/2 teaspoon salt
Instructions
Step 1: Preheat your oven to 325°F (163°C) and generously grease and flour a 10-inch Bundt pan.
Step 2: In a large bowl or stand mixer, cream together the softened butter and cream cheese until smooth and light.
Step 3: Gradually add the granulated sugar and beat on medium-high speed for 5 minutes until very fluffy.
Step 4: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
Step 5: Stir in the vanilla extract and salt.
Step 6: Turn the mixer to low and gradually add the sifted cake flour, mixing just until the white streaks disappear.
Step 7: Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
Step 8: Bake for 75 to 85 minutes, or until a long wooden skewer inserted into the center comes out clean.
Step 9: Allow the cake to cool in the pan for 15-20 minutes before carefully inverting it onto a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature to prevent the batter from breaking and to ensure a smooth texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
