Cream Cheese Pound Cake

A rich and velvety Cream Cheese Pound Cake, perfect for celebrations or cozy afternoons, blending nostalgia with modern baking techniques.

Prep Time 15

Cook Time 1

Total Time 1 15

Course Dessert, Snack

Cuisine American

Servings 12 servings

Calories 350 kcal

1 cup unsalted butter, softened This creamy delight adds a rich foundation, ensuring moistness throughout your cake.
8 oz cream cheese, softened Cream cheese brings a smooth, tangy depth that elevates the usual flavors.
3 cups granulated sugar The sweet granules dissolve beautifully, creating a light and fluffy batter.
6 large eggs Adds structure and richness to the cake.
1 teaspoon vanilla extract Enhances the cake with warm undertones.
1 teaspoon almond extract Optional; brings a delightful nuttiness.
3 cups all-purpose flour Essential for structure, creating that cherished pound cake density.
1 teaspoon baking powder Ensures your cake rises while maintaining its moist center.
1/2 teaspoon salt Balances the sweetness and enhances flavors.

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
In a large mixing bowl, combine softened butter, cream cheese, and sugar. Beat until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla and optional almond extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry mix into the wet ingredients, stirring until just combined.
Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 1 hour, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

For better results, allow the batter to rest before baking and avoid overmixing. Adjust baking times for different pan sizes.

Keyword Baking, Cake, Cream Cheese, Dessert Recipes, Pound Cake