Description
A rich and moist pound cake made 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
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, cream together the butter and cream cheese until smooth.
- Add the sugar gradually, beating well after each addition.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased and floured bundt pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Discover my list of kitchen tools I always use.
Notes
- For best results, use room temperature ingredients.
- This cake can be stored in an airtight container for up to a week.
- Serve with fresh berries or a dusting of powdered sugar for added flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg