Easy Cream Cheese Pound Cake
A rich and comforting cream cheese pound cake perfect for any occasion, serving as a delightful dessert or sweet snack.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Adds a rich flavor and moisture.
- 8 oz cream cheese, softened The star ingredient that creates a tender, dense texture.
- 3 cups granulated sugar Sweetness that balances beautifully with the richness.
- 6 large eggs, room temperature Vital for structure and moisture.
- 3 cups all-purpose flour The base of our cake, contributing to its hearty consistency.
- 1 teaspoon vanilla extract For that warm, inviting flavor.
- 1 teaspoon baking powder A little lift to ensure our cake is fluffy.
- ½ teaspoon salt Enhances all the flavors.
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease a 10-inch bundt pan with butter and coat with flour to prevent sticking.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy—about 3–5 minutes.
- Gradually add the sugar, continuing to mix until it’s light and airy.
- Add the eggs one at a time, mixing well after each addition, followed by the vanilla.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; it’s okay if there are a few lumps.
Baking
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days, or wrapped and frozen for up to 3 months. For a lighter option, swap half of the butter for applesauce.