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Cream Cheese Pound Cake

A rich and moist cake made with cream cheese, perfect for celebrations or a comforting dessert.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Baked Goods, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter Softened to creamy perfection
  • 8 oz cream cheese Also softened
  • 3 cups granulated sugar Transforms the batter into a luscious mixture
  • 6 large eggs Binds all the ingredients together
  • 1 teaspoon vanilla extract Infuses warmth and aromatic notes
  • 1 teaspoon almond extract Optional; adds a delightful hint of nuttiness
  • 3 cups all-purpose flour Provides a tender crumb
  • 1/2 teaspoon baking powder Gives the cake a slight lift
  • 1/4 teaspoon salt Enhances the overall flavor

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C).
  2. Grease and flour a 10-inch bundt pan or tube pan.
  3. In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy.
  4. Gradually add the granulated sugar, beating until light and fluffy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Stir in the vanilla and almond extracts, if using.
  7. In another bowl, whisk together the flour, baking powder, and salt.
  8. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  9. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Bake in the preheated oven for 70-80 minutes or until a toothpick inserted into the center comes out clean.
  2. Once baked, allow the cake to cool in the pan for about 10-15 minutes.
  3. Carefully invert it onto a wire rack to cool completely.
Serving
  1. Enjoy your Cream Cheese Pound Cake plain or with a dusting of powdered sugar, fresh berries, or a drizzle of icing.

Notes

To achieve the best results, ensure all ingredients are at room temperature before starting. Weigh your flour instead of using cups for precision, and don’t overmix your batter.