Description
This Velvety Cream Cheese Pound Cake is a rich and moist dessert with a tender crumb, made by blending softened butter, cream cheese, sugar, eggs, and vanilla, then baked to golden perfection. Its dense yet fluffy texture and subtle tang from the cream cheese make it a timeless classic perfect for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 6 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups granulated sugar
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or loaf pan to prevent sticking.
- Cream Butter and Cream Cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until the mixture becomes light and fluffy, which provides a tender texture.
- Incorporate Eggs: Add the eggs to the mixture one at a time, beating well after each addition to fully incorporate them and maintain an even batter.
- Mix in Vanilla: Stir in the vanilla extract until thoroughly combined, adding subtle flavor to the cake.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and salt to ensure even distribution and remove lumps.
- Blend Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overworking the batter, which can cause toughness.
- Pour Batter into Pan: Transfer the batter into the prepared pan, spreading it evenly to ensure uniform baking.
- Bake: Bake in the preheated oven for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully cooked.
- Cool: Let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely, which helps preserve its texture and prevents sogginess.
Notes
- Ensure butter and cream cheese are fully softened for a smooth batter.
- Do not overmix after adding flour to keep the cake tender.
- Use room temperature eggs for better incorporation.
- This cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- Optionally, dust with powdered sugar or glaze with lemon icing for extra flavor.
