Description
A rich and velvety Cream Cheese Pound Cake with a buttery flavor and subtle tang from cream cheese, perfectly golden on the outside with a dense, moist crumb. Ideal for gatherings or special occasions.
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 bundt pan.
- In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts.
- Gradually add flour and salt, mixing until smooth and well combined.
- Pour batter evenly into the prepared 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.
Notes
Use room temperature butter and cream cheese for best results.
Cracking on top is normal for pound cake.
Can be baked in loaf pans (50–60 minutes bake time).
Tastes even better the next day as flavors develop.
Store at room temperature for 3 days, refrigerated up to 7 days, or frozen up to 3 months.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
