Cream Cheese Pound Cake
Servings: 12
Prep time: 20 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 35 minutes
Ingredients
- - 1 1/2 cups 340g unsalted butter, softened
- - 1 8 oz package cream cheese, softened
- - 3 cups 600g granulated sugar
- - 6 large eggs
- - 3 cups 360g all-purpose flour
- - 1/2 tsp salt
- - 1 tbsp vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together the butter and cream cheese until smooth.
- Add the sugar gradually and beat until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the flour and salt until just combined.
- Stir in the vanilla extract.
- Pour batter into the prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes or until a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- This cake gets better the next day—store covered at room temperature or in the fridge.
- Pairs wonderfully with fresh berries or whipped cream.
- Pairs wonderfully with fresh berries or whipped cream.