Cream Cheese Pound Cake
This Cream Cheese Pound Cake features a rich, velvety texture and delightful aroma, making it a beloved classic dessert for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened This will impart a rich flavor.
- 8 ounces cream cheese, softened Adds moisture and richness.
- 2 cups granulated sugar Provides sweetness.
- 4 large eggs Essential for moisture and binding.
- 1 teaspoon vanilla extract Adds aromatic essence.
- 1 teaspoon almond extract Elevates the flavor.
Dry Ingredients
- 3 cups all-purpose flour The backbone for the cake.
- 1/2 teaspoon baking powder Ensures a gentle rise.
- 1/2 teaspoon salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together the softened butter and cream cheese with granulated sugar until light and airy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
Mixing
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the creamed mixture until just combined.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
For best results, ensure all ingredients are at room temperature. Greasing the pan thoroughly is crucial to avoid sticking. Allow the cake to cool completely before cutting.