Description
Soft, dense, moist and rich, this easy Cream Cheese Pound Cake couldn’t be more delightful. Whether you serve it with fresh fruit and ice cream or drizzle it with cinnamon glaze, you’ll be grabbing seconds for sure.
Ingredients
- 1 1/2 cups (336g) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3 cups (621g) sugar
- 6 large eggs
- 3 cups (390g) all-purpose flour
- 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp vanilla extract
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- In a large mixer bowl, beat butter and cream cheese together on high speed until light and fluffy, about 2 minutes.
- Add the sugar and beat on high speed for another 3 minutes, until light and fluffy.
- Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed to make sure things are well combined.
- With the mixer on low, carefully add the flour, baking powder and salt and mix until just combined.
- Add the vanilla extract and mix just until well combined.
- Spread the batter evenly into the prepared bundt pan and bake for 78-82 minutes or until a toothpick inserted into the center comes out clean. Tent the cake about halfway through, if needed, to prevent it from over browning.
- Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
- Dust the cooled cake with powdered sugar and serve.
Notes
- Makes 12-14 slices.
- To Store: Keep extras in an airtight container at room temperature for 3-4 days
- To Freeze: Wrap un-dusted pound cake in a tight layer of plastic wrap and another tight layer of heavy-duty foil, then freeze for up to 4 months. Unwrap and thaw before garnishing and serving.
Nutrition
- Serving Size:
- Calories: 561
- Sugar: 52 g
- Sodium: 251.6 mg
- Fat: 27.6 g
- Carbohydrates: 73.2 g
- Protein: 6.7 g
- Cholesterol: 148.4 mg
