Description
This Cream Cheese Pound Cake is a rich, dense, and moist dessert made with a blend of butter, cream cheese, and sugar, baked to golden perfection in a bundt pan. Featuring the subtle flavors of vanilla and almond extracts, this classic pound cake offers a tender crumb and a delightful treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together using an electric mixer until the mixture is light, fluffy, and well combined. This should take about 3-4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla and almond extracts for added flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix gently and evenly until the batter is smooth. Be careful not to overmix to maintain the delicate texture.
- Fill the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the bundt pan in the oven and bake for 60-70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. Once cooled, slice and enjoy your delicious cream cheese pound cake!
Notes
- For best results, make sure both the butter and cream cheese are softened to room temperature before mixing.
- Do not overmix the batter as it can lead to a dense cake texture.
- Allow the cake to cool properly to ensure easy slicing and optimal texture.
- This cake pairs well with fresh berries or a dusting of powdered sugar for added presentation.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
