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Cream Cheese Pound Cake

Cream Cheese Pound Cake
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A rich and moist cream cheese pound cake, perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
  2. In a large bowl, cream together butter and cream cheese until light and fluffy.
  3. Gradually add sugar, beating until well combined.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Gradually add dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Pour batter into the prepared Bundt pan.
  8. Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Notes

  • Ensure all cold ingredients are at room temperature for best results.
  • Do not open the oven door during the first hour of baking.
  • This cake can be stored at room temperature for up to 3 days or refrigerated for up to a week.
  • For an extra touch, dust with powdered sugar or drizzle with a simple glaze.

Nutrition

Find it online: https://kitchenvan.com/cream-cheese-pound-cake/