Cream Cheese Pound Cake
A moist and rich Cream Cheese Pound Cake that captures the essence of home baking, perfect for any gathering or as a comforting personal treat.
Ingredients
Main Ingredients
- 1 cup cream cheese, softened provides a creamy base
- 1/2 cup unsalted butter, softened adds a rich and buttery flavor
- 2 cups granulated sugar brings sweetness
- 4 large eggs acts as a binding agent
- 1 teaspoon vanilla extract infuses the cake with aromatic warmth
- 2 cups all-purpose flour ensures a lovely structure
- 1 teaspoon baking powder gives the cake lift
- 1/4 teaspoon salt enhances overall flavor
Instructions
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.
- Gradually add in the sugar, beating until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Pour the batter into the prepared bundt pan.
Baking
- Bake in the preheated oven for 60-70 minutes until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
Use room temperature cream cheese and butter for best results. Do not overmix the batter to avoid a dense cake. Check for doneness starting at 60 minutes.