Description
Indulge in the rich, buttery goodness of this Cream Cheese Pound Cake. With a velvety texture and a hint of vanilla, this classic dessert is perfect for any occasion.
Ingredients
Scale
Batter:
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease and flour a 10-inch bundt or tube pan.
- Mix Butter and Cream Cheese: In a large bowl, cream butter and cream cheese until smooth.
- Add Sugar and Eggs: Gradually add sugar, beating until light. Add eggs one at a time, then mix in vanilla.
- Incorporate Dry Ingredients: Slowly mix in flour and salt until just combined.
- Bake: Pour batter into pan and bake for 75–85 minutes.
- Cool and Serve: Cool in pan, then transfer to a rack to cool completely.
Notes
- Enhance with lemon or almond extract for added flavor.
- Top with glaze or fresh berries if desired.
- Store at room temperature for up to 3 days or freeze for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 38g
- Sodium: 160mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
