Cream Cheese Pound Cake
This Cream Cheese Pound Cake is a rich and dense dessert that combines the flavors of cream cheese, butter, and sugar for a delightful treat perfect for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Rich and creamy, this forms the cake's luscious base.
- 8 ounces cream cheese, softened Adds a delectable tanginess and ultra-smooth texture.
- 2 cups granulated sugar Sweetness that balances the flavors beautifully.
- 4 large eggs Provide moisture and structure, binding the cake together.
- 1 teaspoon vanilla extract An aromatic touch that elevates the flavor profile.
- 1 teaspoon almond extract Adds a subtle nuttiness that complements the other ingredients.
- 3 cups all-purpose flour The backbone of the cake, contributing to its lovely crumb.
- 1/2 teaspoon baking powder A little lift, ensuring the cake rises just right.
- 1/2 teaspoon salt Balances the sweetness and enhances all flavors.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together the softened butter, cream cheese, and granulated sugar. Mix on medium speed until light and fluffy, approximately 3-5 minutes.
- Add the eggs one at a time, blending fully after each addition.
- Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed mixture, mixing gently just until combined.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Baking
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.
Notes
For best results, bring butter and cream cheese to room temperature before creaming. Avoid overmixing to keep the cake light and airy.