Description
This velvety cream cheese pound cake is a rich, moist, and buttery dessert perfect for any occasion. With a smooth blend of cream cheese and butter, it offers a tender crumb and a delicate vanilla flavor that melts in your mouth.
Ingredients
Scale
Primary Ingredients
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pan to ensure the cake doesn’t stick after baking.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until the mixture is smooth and creamy, forming the base for your batter.
- Add Sugar: Gradually add the granulated sugar while beating the mixture until it becomes light and fluffy, which helps to incorporate air for a tender cake.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated and the batter is smooth.
- Add Vanilla Extract: Stir in the vanilla extract until the flavor is evenly distributed throughout the batter.
- Sift Flour and Salt: In a separate bowl, sift together the all-purpose flour and salt to remove lumps and aerate the flour.
- Combine Dry and Wet Ingredients: Gradually add the sifted flour and salt mixture to the wet ingredients, mixing just until combined to avoid overworking the batter, which can make the cake tough.
- Pour Batter into Pan: Pour the prepared batter into the greased and floured pan, spreading it evenly for uniform baking.
- Bake the Cake: Bake for about 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Cool: Allow the cake to cool in the pan for 10 minutes to settle, then transfer it to a cooling rack to cool completely before slicing.
Notes
- Ensure butter and cream cheese are at room temperature for easier creaming and a smoother batter.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Optionally, dust with powdered sugar or serve with fresh berries for added flavor and presentation.
- Use a toothpick to test doneness; if it comes out with wet batter, bake for an additional 5-10 minutes and test again.
