Cream Cheese Pound Cake

Indulge in the rich, velvety texture of this Cream Cheese Pound Cake. Combining buttery goodness with a hint of tangy cream cheese, this dessert is a timeless classic perfect for any occasion. Serve it plain or with your favorite toppings for a slice of heaven.

Ideal for celebrations or quiet afternoons, this recipe will soon become your go-to for effortless elegance. Ready to bake a masterpiece? Let’s dive into the details of this delightful treat.

Fluffy and Rich: Your Ultimate Cream Cheese Pound Cake Recipe

This Cream Cheese Pound Cake boasts a perfectly dense yet soft crumb, delivering the ideal balance of flavor and texture. With simple ingredients and easy steps, you can create a dessert that feels both luxurious and homemade.

Here’s how you can achieve bakery-quality results with ease.

Pro Tips for the Perfect Cream Cheese Pound Cake:

1. Start with Room-Temperature Ingredients: Softened butter and cream cheese blend more smoothly, ensuring a uniform texture.
2. Don’t Overmix: Beat the ingredients until just combined to avoid a dense, heavy cake.
3. Tap the Pan: Gently tapping the filled pan on the counter removes air bubbles, creating an even crumb.
4. Use the Right Pan: A tube pan or Bundt pan gives the cake its signature shape and ensures even baking.
5. Check for Doneness: Insert a toothpick in the center; if it comes out clean, your cake is ready.

Cream Cheese Pound Cake Recipe:

• Preparation time: 20 minutes
• Cooking time: 75-85 minutes
• Servings: 12-16
• Equipment: Electric mixer, 10-inch tube or Bundt pan

This decadent pound cake is simple to prepare yet incredibly rewarding, making it a favorite for any occasion.

Ingredients:

• 1 1/2 cups unsalted butter, softened
• 8 ounces cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon salt

Directions:

1. Prepare the Pan: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube or Bundt pan.
2. Cream the Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and cream cheese until smooth and creamy. Gradually add the sugar, beating until fluffy and light.
3. Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Add Dry Ingredients: Gradually blend in the flour and salt, mixing just until combined. Avoid overmixing to maintain a tender texture.
5. Pour and Tap: Pour the batter into the prepared pan. Tap the pan gently on the countertop to remove air bubbles and level the batter.
6. Bake to Perfection: Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool and Unmold: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Ready to Indulge!

Serve this Cream Cheese Pound Cake as is, or dress it up with powdered sugar, whipped cream, or fresh fruit. Each slice is pure decadence and will leave your guests asking for more!

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