Description
A moist, tender pound cake with a rich buttery flavor and a subtle tang from cream cheese, perfect for any gathering.
Ingredients
Scale
- 8 ounces (226 g) cream cheese, room temperature
- 1½ cups (340 g) butter, room temperature
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360 g) all-purpose flour, sifted
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract or almond extract
Instructions
- Prepare pans: Grease and flour a large tube/bundt pan well (or two large loaf pans). Set aside.
- Cream: In a large bowl, cream the room-temperature butter and cream cheese until smooth.
- Add sugar: Gradually add the sugar and beat until light and fluffy.
- Sift dry ingredients: Sift flour and salt together; set aside.
- Add eggs and flour: Alternately add flour and eggs to the creamed mixture until combined. Do not overmix.
- Flavor: Beat in the vanilla or almond extract.
- Bake: Pour batter into prepared pan(s) and place in a cold oven set to 325°F (163°C). Bake for about 1 hour 30 minutes, checking at 1 hour 15 minutes.
- Check doneness: Insert a skewer into the center; it should come out clean or with a few moist crumbs.
- Cool and release: Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
Bring all ingredients to room temperature for better emulsification. Avoid overmixing after adding flour.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 615
- Sugar: 45g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1.5g
- Protein: 7.6g
- Cholesterol: 186mg