Description
A rich, moist pound cake with cream cheese that creates an incredibly tender crumb and buttery flavor. Perfect for any occasion.
Ingredients
Scale
- 1½ cups (3 sticks) unsalted butter, softened
- 8 ounces (1 package) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ teaspoon salt
Instructions
- 1. Preheat oven to 325°F. Generously grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- 2. In a large mixing bowl, beat softened butter and cream cheese together on medium speed for 3 minutes until completely smooth and well combined.
- 3. Gradually add sugar and continue beating for 5-7 minutes until the mixture becomes pale, light, and fluffy.
- 4. Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed.
- 5. Reduce mixer speed to low. Add flour, vanilla extract, almond extract (if using), and salt, mixing just until combined. Do not overmix.
- 6. Pour batter into prepared pan(s) and smooth the top. Tap pan gently on counter to release air bubbles.
- 7. Bake for 75-90 minutes for bundt pan (60-70 minutes for loaf pans), or until a toothpick inserted in the center comes out clean.
- 8. Cool in pan for 15 minutes, then invert onto a wire rack to cool completely before serving.
Notes
Store tightly wrapped at room temperature for up to 5 days, or freeze for up to 3 months. Cake tastes even better the next day as flavors meld together. All ingredients must be at room temperature for best results.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 180mg
- Fat: 24g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 7g