Description
A rich and moist Cream Cheese Pound Cake that is perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz 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
- Preheat your oven to 325°F (163°C) and grease a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
- Gradually add the granulated sugar and beat until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add to the wet ingredients, mixing just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Use room temperature ingredients for better mixing.
- Check your oven temperature with an oven thermometer.
- Avoid opening the oven door frequently while baking.
- Let the cake cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sodium: 200 mg
- Protein: 6 g
Keywords: Cream Cheese Pound Cake, dessert, baking, cake recipe