Cream Cheese Pound Cake
Rich, moist, and incredibly indulgent, this Cream Cheese Pound Cake is a delightful dessert that's perfect for any occasion. The combination of butter and cream cheese creates a cake that's dense, soft, and perfectly flavorful. With just a few basic ingredients, you can create a dessert that everyone will love!
Servings: 14
Calories: 521kcal
Equipment
- Tube pan 10-inch or bundt pan
- Mixing bowls
- Electric Mixer or stand mixer
- Toothpick or cake tester
Ingredients
- 1 ½ cups butter 3 sticks, softened
- 1 package cream cheese 8 oz, softened
- 3 cups white sugar
- 6 eggs large
- 3 cups all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan or bundt pan to prevent the cake from sticking.
- Cream the butter and cream cheese in a large mixing bowl using an electric mixer. Mix until smooth and fluffy.
- Gradually add sugar to the butter and cream cheese mixture, continuing to beat until light and fluffy.
- Add the eggs, two at a time, ensuring each is fully incorporated before adding the next.
- Mix in the flour gradually, followed by the vanilla extract. Continue mixing until fully combined.
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 1 hour and 20 minutes, checking at the 1-hour mark with a toothpick or cake tester. The cake is done when the toothpick comes out clean from the center.
Notes
- This cake can be enjoyed plain or dressed up with a dusting of powdered sugar or a drizzle of glaze.
- Store any leftovers in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 521kcal | Carbohydrates: 64g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 235mg | Potassium: 83mg | Fiber: 1g | Sugar: 44g | Vitamin A: 926IU | Calcium: 37mg | Iron: 2mg