Description
Indulging in a slice of Cream Cheese Pound Cake is like a warm embrace on a chilly day. This classic dessert is not just a treat for the taste buds; it’s a celebration of rich flavors and comforting textures.
Ingredients
Scale
- 1 ½ cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
Instructions
- Begin by preheating your oven to 325°F (163°C).
- In a large mixing bowl, add the softened butter and softened cream cheese. Use an electric mixer to beat these ingredients together until the mixture is fluffy and smooth.
- Gradually add the granulated sugar to the creamed mixture while continuing to beat on medium speed. Add the eggs one at a time and beat well after each addition.
- In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Carefully pour the batter into the prepared pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Once baked, let the cake cool in the pan for approximately 10 minutes before inverting it onto a wire rack to cool completely.
Notes
Store leftover pound cake in an airtight container at room temperature for up to three days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 1 hour and 15 minutes to 1 hour and 30 minutes
- Category: Dessert
Nutrition
- Calories: 400 per serving
- Sodium: 200 mg
- Protein: 6 g