Ultimate Cream Cheese Pound Cake
Indulge in a classic dessert that promises rich, buttery perfection. This cream cheese pound cake is a timeless recipe that delivers a smooth, dense texture guaranteed to impress at any gathering.
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Ingredients
- 1½ cups butter, softened
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ⅛ teaspoon salt
- 1 tablespoon vanilla extract
Pro Tip: Room temperature ingredients are crucial! They ensure a smooth, lump-free batter and contribute to a lighter cake texture.
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Step-by-Step Instructions
- Grease and flour a 10-inch Bundt pan thoroughly.
- Beat butter and cream cheese until creamy and smooth.
- Gradually add sugar, beating well after each addition.
- Add eggs one at a time, mixing thoroughly between each.
- Sift flour and salt, then gradually mix into the batter.
- Stir in vanilla extract for enhanced flavor.
- Pour batter into prepared pan, smoothing the top.
- Bake at 325°F for 1 hour and 15 minutes.
- Cool in pan for 10 minutes, then transfer to wire rack.
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Frequently Asked Questions
Can I Make This Cake Ahead?
Yes! This cake stays fresh for 2-3 days at room temperature. It also freezes beautifully – just thaw overnight in the refrigerator.
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Serving Suggestions
Enjoy it plain or dress it up with fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra special dessert.
Mixing Tips
Use a stand mixer or hand mixer on low speed. Avoid overmixing to maintain the cake’s signature dense and tender crumb.
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