Cream Cheese Pound Cake
A rich and indulgent pound cake featuring cream cheese for a tender crumb and buttery flavor.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Essential for a rich and velvety base.
- 8 oz cream cheese, softened Brings a luxurious, creamy texture.
- 3 cups granulated sugar Harmonizes with cream cheese and butter.
- 6 large eggs Provides structure and richness.
- 1 teaspoon vanilla extract Imbues the cake with aromatic warmth.
- 1 teaspoon almond extract (optional) Adds a hint of nuttiness.
- 3 cups all-purpose flour Contributes to the cake's structure.
- 1 teaspoon baking powder Ensures a lovely rise.
- 1/2 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, blend the softened butter, cream cheese, and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and optional almond extracts.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed ensemble, stirring just until combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
Baking
- Bake for 1 hour, or until a toothpick comes out clean from the center.
- Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
Notes
For best results, ensure all ingredients are at room temperature and avoid overmixing. Allow cake to cool before slicing.