Description
A delightful and dense cream cheese pound cake perfect for spring desserts.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth.
- Add the sugar gradually, beating until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Stir in the vanilla extract.
- Pour the batter into a greased and floured bundt pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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Notes
- For added flavor, consider adding lemon zest or almond extract.
- This cake pairs well with fresh berries or a light frosting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg