Description
This cream cheese pound cake is rich, buttery, and delicious, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups 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
- 1/2 teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or two loaf pans.
- In a large mixing bowl, beat the butter and cream cheese until smooth and fluffy.
- Gradually add sugar, beating until the mixture is light and pale.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract until just combined.
- Add flour and salt gradually, mixing on low speed until fully incorporated. Do not overmix.
- Pour the batter into prepared pan(s), smoothing the top.
- Bake for 70–80 minutes (or 55–65 minutes if using loaf pans), until a toothpick comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Optional: glaze with icing or dust with powdered sugar before serving.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- This cake can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg