Description
Indulge in the rich and buttery goodness of this Cream Cheese Pound Cake. This classic dessert is dense, moist, and perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 teaspoon salt
Wet Ingredients:
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Mix Butter and Cream Cheese: In a large bowl, beat butter and cream cheese until smooth.
- Add Sugar: Gradually add sugar, beat until fluffy.
- Beat in Eggs: Add eggs one at a time, beating well. Mix in vanilla.
- Add Dry Ingredients: Gradually add flour and salt, mix until just combined.
- Bake: Pour batter into pan, bake 75-85 minutes until a toothpick comes out clean.
- Cool and Serve: Cool in pan for 10-15 minutes, then transfer to a wire rack to cool.
Notes
- This cake is delicious plain, with berries, or powdered sugar.
- For almond flavor, substitute half the vanilla.
- Store wrapped at room temp for up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 35g
- Sodium: 160mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
