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Cream Cheese Pound Cake

This Cream Cheese Pound Cake is indulgently rich, tender, and lightly sweetened, making it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cream cheese, softened Contributes a rich and creamy texture.
  • 1 cup unsalted butter, softened Adds delightful richness.
  • 3 cups granulated sugar Introduces air bubbles for a fluffy texture.
  • 6 large eggs Provides structure and moisture.
  • 3 cups all-purpose flour Lends a soft bite when baked.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon almond extract Introduces a sweet, nutty fragrance.
  • 1/2 teaspoon salt Balances other flavors.

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C): This ensures your cake bakes evenly.
  2. Prepare your pan: Grease and flour a 10-inch bundt pan or tube pan.
  3. Mix the cream cheese and butter: In a large bowl, beat until smooth and creamy.
  4. Incorporate sugar: Gradually add sugar, beating until light and fluffy.
  5. Add eggs: Introduce eggs one at a time, mixing well after each.
  6. Combine extracts: Stir in vanilla and almond extracts.
  7. Sift and mix dry ingredients: In a separate bowl, sift flour and salt, then mix into the batter until just combined.
  8. Pour and smooth: Pour batter into the prepared bundt pan and smooth the top.
  9. Bake: Place in preheated oven and bake for 1 to 1 1/4 hours, or until a toothpick comes out clean.
  10. Cooling time: Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

To ensure success, have room-temperature ingredients, mix only until combined, and avoid opening the oven door too early.