Cream Cheese Pound Cake
This classic Cream Cheese Pound Cake is rich, moist, and tender with a delicate buttery flavor and a subtle tang from cream cheese. Perfect for dessert or tea time, it pairs beautifully with fresh berries, whipped cream, or a simple glaze.
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Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Bundt pan or loaf pan
- Cooling rack
Ingredients
- 1 cup 225 g unsalted butter, softened
- 8 oz 225 g cream cheese, softened
- 3 cups 600 g granulated sugar
- 6 large eggs room temperature
- 3 cups 360 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup 120 ml whole milk
Instructions
- Preheat Oven:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or 9x5-inch loaf pan.
- Cream Butter and Cream Cheese:
- In a large mixing bowl, beat together butter and cream cheese until smooth and creamy, about 2–3 minutes.
- Add Sugar and Eggs:
- Gradually add sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Ingredients:
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in vanilla extract.
- Bake:
- Pour batter into prepared pan. Smooth the top. Bake for 70–80 minutes (Bundt) or 60–70 minutes (loaf), or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Servings: 12 servings