Cream Cheese Pound Cake
Cream Cheese Pound Cake is a rich, moist, and buttery dessert with a velvety texture, perfect for serving plain, glazed, or with fresh fruit.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- measuring cups/spoons
- Spatula
- Bundt pan or loaf pan
- Cooling rack
Ingredients
- 1 ½ cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- In a large bowl, beat butter and cream cheese until smooth and creamy.
- Add sugar gradually and beat until fluffy.
- Mix in eggs, one at a time, beating well after each addition.
- Add flour and salt gradually, mixing on low until just combined.
- Stir in vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
Nutrition Facts (per slice, approx. 1/12 of cake):
- Calories: 480
- Protein: 6g
- Carbohydrates: 58g
- Fat: 25g
- Saturated Fat: 15g
- Cholesterol: 135mg
- Sodium: 200mg
- Fiber: 1g
- Sugar: 38g