Description
Indulge in the rich, buttery goodness of this Cream Cheese Pound Cake. It’s a classic dessert that’s perfect for any occasion.
Ingredients
Scale
Ingredients:
- 1 ½ cups unsalted butter
- 8 oz cream cheese
- 3 cups granulated sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or tube pan.
- Mix butter and cream cheese: In a large bowl, beat the softened butter and cream cheese until smooth and creamy.
- Add sugar and eggs: Gradually add sugar and beat until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in vanilla: Stir in the vanilla extract.
- Add flour: Sift flour and salt together, then gradually add to the batter, mixing just until incorporated.
- Bake: Pour batter into the prepared pan and bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Notes
- This cake is delicious on its own or topped with fresh berries and whipped cream.
- For a citrus twist, add 1 tablespoon of lemon zest to the batter.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 40g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg
