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Cream Cheese Pound Cake

A moist and creamy pound cake made with cream cheese, perfect for any occasion and easy to prepare.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cream cheese, softened Ensure it's at room temperature for best results.
  • 1 cup unsalted butter, softened Make sure it's at room temperature.
  • 3 cups granulated sugar
  • 5 large eggs Bring to room temperature.
  • 3 cups all-purpose flour
Flavoring Ingredients
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract Can be substituted with almond extract for a twist.
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
  2. In a large mixing bowl, combine the softened butter and cream cheese. Beat with a hand mixer or stand mixer until light and fluffy, about 5 minutes.
  3. Gradually add the sugar, beating well after each addition until well incorporated.
  4. Add the eggs one at a time, beating well after each addition to maintain moisture.
  5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the cream mixture, alternating with the vanilla extract, and mix until just combined.
  6. Carefully pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

For best results, ensure all ingredients are at room temperature. Avoid overmixing to keep the cake light and fluffy. If the cake starts to brown too quickly, cover it loosely with aluminum foil during the last 15-20 minutes.