Cream Cheese Pound Cake
Creamy, tender, and impossibly buttery, this Cream Cheese Pound Cake is the kind of dessert that instantly feels like home.
Servings: 12 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Stand Mixer
Ingredients
Ingredients
- 1 cup Butter, softened (about 2 sticks)
- 8 oz Cream cheese, softened (room temperature)
- 3 cups All-purpose flour (measured and leveled)
- 1.5 cups Sugar
- 6 large Eggs (at room temperature)
- 1 tsp Vanilla extract
- 0.5 tsp Baking powder
- 1 pinch Salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, tapping out any excess flour.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese, and sugar until smooth and fluffy — about 3 to 5 minutes on medium speed. Scrape down the bowl as needed.
- Add the eggs one at a time, beating well after each addition so the batter stays smooth and emulsified.
- Stir in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture in two or three additions, mixing on low speed until just combined. Do not overmix.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Notes
Store leftover cake wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze for up to 3 months.