Description
This cream cheese pound cake is rich, moist, and buttery with a tender crumb. It’s perfect as a dessert on its own, with a dusting of powdered sugar, or topped with fresh fruit and whipped cream.
Ingredients
Units
Scale
- 1 1/2 cups (340g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon salt
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch (12-cup) Bundt pan or tube pan.
- Cream the Butter and Cream Cheese:
- In a large mixing bowl, beat the softened butter and cream cheese together with a hand or stand mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the Sugar:
- Gradually add the sugar to the mixture, beating on medium speed until light and fluffy, about 3-5 minutes.
- Incorporate the Eggs and Extracts:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract, if using.
- Add the Dry Ingredients:
- In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour into the Pan:
- Transfer the batter to the prepared pan, smoothing the top with a spatula.
- Bake:
- Bake in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Serve:
- Slice and serve plain, dusted with powdered sugar, or with your favorite toppings like fresh berries, whipped cream, or a glaze.
Notes
- For extra flavor, add 1 teaspoon of lemon or orange zest to the batter.
- Store the cake tightly wrapped at room temperature for up to 3 days, or freeze slices for up to 3 months.