Cream Cheese Pound Cake
1 cup (2 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
¼ teaspoon salt
Step-by-Step Instructions
Preheat & Prepare Pan: Preheat oven to 325°F (165°C). Grease and lightly flour a 10-inch tube or bundt pan.
Cream Butter & Cream Cheese: In a large mixing bowl, beat butter and cream cheese together until smooth and free of lumps.
Add Sugar: Gradually add sugar, continuing to beat until creamy.
Incorporate Eggs & Vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Fold in Flour & Salt: Gently fold in flour and salt, stirring just enough to combine without overmixing.
Pour & Smooth: Pour batter into prepared pan, smoothing the top with a spatula.
Bake: Bake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Tips
Cut the cake evenly and dust with powdered sugar for a classic presentation.
Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert.
Pair with coffee or tea for an elegant afternoon treat.
Storage Tips
Wrap cooled cake in cling film or aluminum foil, or place in an airtight container.
Store at room temperature for up to 3 days, or refrigerate for up to 7 days.
Bring refrigerated cake to room temperature before serving to maintain its moist texture.
Tips for Success
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