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Cream Cheese Pound Cake

Rich and buttery, Cream Cheese Pound Cake is a moist dessert that combines cream cheese and butter for a decadent experience, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cream cheese, softened Adds creaminess and flavor.
  • 1 cup unsalted butter, softened Enhances richness and mouthfeel.
  • 3 cups granulated sugar Contributes to moisture and sweetness.
  • 6 large eggs Provides structure and rise.
  • 3 cups all-purpose flour Foundation of the cake.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 1 teaspoon almond extract Provides a nutty note.
  • 1/2 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
  2. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
  3. Gradually add the sugar, mixing until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla and almond extracts.
  6. In a separate bowl, sift together the flour and salt.
  7. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  8. Pour the batter into the prepared pan and smooth the top.
Baking
  1. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

Do not overmix the batter when incorporating flour. Allow the cake to cool completely before slicing to maintain shape.