Description
This Cream Cheese Pound Cake is a rich, moist, and flavorful dessert perfect for any occasion. Made with cream cheese, butter, and plenty of vanilla, it offers a tender crumb and a delightful buttery taste. The cake is baked slowly in a bundt pan, resulting in a golden crust and a soft, dense interior that pairs beautifully with a light dusting of powdered sugar.
Ingredients
Scale
For the Cake
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Optional
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.
- Beat Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Sugar Gradually: Gradually incorporate the granulated sugar into the cream cheese and butter mixture, continuing to beat for an additional 3 to 5 minutes until the batter turns pale and fluffy.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl as needed to ensure even mixing.
- Add Dry Ingredients: Gradually add the all-purpose flour and salt to the batter, mixing on low speed just until combined. Avoid overmixing to keep the cake tender.
- Stir in Vanilla: Stir in the vanilla extract and give the batter a final gentle mix to distribute the flavor evenly.
- Transfer to Pan: Pour the batter into the prepared bundt pan, smoothing the top evenly with a spatula.
- Bake: Bake the cake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Serve: Dust the cooled cake with powdered sugar before serving, if desired, for an elegant finishing touch.
Notes
- Make sure all ingredients are at room temperature for the best texture and mix.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Check the cake with a toothpick towards the end of baking to avoid overbaking, which can dry out the cake.
- Allow the cake to cool completely before adding powdered sugar to prevent it from melting.
- This pound cake can be stored at room temperature, covered, for up to 3 days or refrigerated for up to a week.
