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Cream Cheese Pound Cake

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A rich and tender pound cake enhanced with cream cheese for a delightful texture and flavor.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Grease and flour a 10-inch bundt pan or tube pan.
  3. Combine the softened butter, cream cheese, and granulated sugar in a large mixing bowl.
  4. Add the eggs, one at a time, mixing each in before adding the next.
  5. Stir in the vanilla and almond extracts.
  6. Whisk together the flour, baking powder, and salt in a separate bowl.
  7. Gradually add the dry mixture to the wet mixture, mixing gently until just combined.
  8. Pour the batter into the prepared pan and smooth the top.
  9. Bake for approximately 1 hour or until a toothpick inserted comes out clean.
  10. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes

Allow the cake to cool completely before slicing for the best texture. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://yummyfirst.com/cream-cheese-pound-cake-2/