Description
This Cream Cheese Pound Cake is rich, moist, and full of buttery flavor. With the addition of cream cheese, it has a velvety texture that melts in your mouth. Perfect for tea time, dessert, or any celebration.
Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 3 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 tsp salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
- In a large bowl, cream together butter and cream cheese until smooth and fluffy.
- Add sugar gradually, beating until light and creamy.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts.
- In a separate bowl, whisk together flour and salt.
- Gradually fold dry ingredients into the wet mixture until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
- For a decorative touch, dust with powdered sugar or drizzle with a simple glaze.
- Store in an airtight container at room temperature for up to 5 days.
- Can be frozen for up to 3 months; thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 70–80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American