Cream Cheese Pound Cake

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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake

This Cream Cheese Pound Cake is rich, buttery, and perfectly moist. The cream cheese adds a subtle tang and a velvety texture that makes each bite irresistible. Whether you serve it plain, dusted with powdered sugar, or topped with fresh fruit, this cake is an elegant dessert that never fails to impress.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 8 oz (1 package) cream cheese, softened
  • 3 cups all-purpose flour
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract (optional, for added flavor)
  • Pinch of salt

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan, making sure to coat it well to prevent sticking.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy.

Step 3: Add the Sugar

Gradually add the sugar, beating on medium speed until the mixture is light and fluffy, about 4–5 minutes.

Step 4: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition to ensure a smooth batter.

Step 5: Mix in Dry Ingredients

Slowly add the flour and a pinch of salt to the mixture, mixing on low speed until just combined. Do not overmix. Stir in vanilla extract if desired.

Step 6: Bake

Pour the batter evenly into the prepared pan. Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the cake to cool in the pan for 15 minutes, then carefully remove it onto a wire rack to cool completely. Dust with powdered sugar or top with fresh berries before serving.

Serving Ideas

  • Serve warm with a scoop of vanilla ice cream.
  • Top with fresh strawberries or raspberries and whipped cream.
  • Glaze with a simple lemon or cream cheese icing for extra indulgence.

Storage

Wrap the cake tightly in plastic wrap or store in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months.

Conclusion

This Cream Cheese Pound Cake is a timeless classic—rich, dense, and bursting with flavor. Perfect for holidays, family gatherings, or just a comforting treat with coffee or tea, it’s a recipe you’ll treasure and bake again and again.


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