If you’re looking for a cake that’s incredibly rich and buttery with a smooth, melt-in-your-mouth texture, this Cream Cheese Pound Cake is the perfect choice. The addition of cream cheese not only adds flavor but also ensures that each bite is moist and tender. It’s a delightful treat that balances sweetness and texture, making it perfect for family gatherings, holiday meals, or just a simple dessert at home.
One of the reasons people love this recipe is its versatility. You can enjoy it as-is, with its lovely golden crust and soft inside, or you can pair it with a dollop of whipped cream, fresh berries, or a drizzle of chocolate sauce for a touch of extra sweetness. The cake also stores well, so you can make it ahead of time for a stress-free dessert that stays fresh for days.
Another great reason to make this cake is its simplicity. With just a few common ingredients and straightforward steps, even a beginner baker can master this recipe. It’s a crowd-pleaser that doesn’t require fancy equipment or complex techniques—just mix, bake, and enjoy!
How to Make Cream Cheese Pound Cake
Ingredients:
1 ½ cups (3 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
Directions:
Preheat and Prepare: Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Cream Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese on medium speed until the mixture is smooth and creamy.
Add Sugar: Gradually add the sugar, beating continuously for about 5 minutes until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Mix Dry Ingredients: Sift together the flour and salt in a separate bowl, then gradually add this mixture to the batter, beating on low speed until just combined.
Add Vanilla: Stir in the vanilla extract to add a hint of sweetness.
Bake: Pour the batter into the prepared pan and bake for 1 hour and 15 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
How to Serve Cream Cheese Pound Cake
Serve this Cream Cheese Pound Cake as a delicious dessert with your favorite toppings like fresh berries, whipped cream, or a scoop of ice cream. It’s equally enjoyable with a cup of coffee or tea in the morning. If you want to elevate the presentation, a light dusting of powdered sugar over the top gives it a simple, elegant look.
Cream Cheese Pound Cake Recipe
Print Cream Cheese Pound Cake Recipe
Ingredients
1 ½ cups (3 sticks) unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon vanilla extract
1 teaspoon salt
Instructions
Preheat and Prepare: Start by preheating your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Cream Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese on medium speed until the mixture is smooth and creamy.
Add Sugar: Gradually add the sugar, beating continuously for about 5 minutes until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, beating well after each addition.
Mix Dry Ingredients: Sift together the flour and salt in a separate bowl, then gradually add this mixture to the batter, beating on low speed until just combined.
Add Vanilla: Stir in the vanilla extract to add a hint of sweetness.
Bake: Pour the batter into the prepared pan and bake for 1 hour and 15 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
Cool: Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.
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