Cream Cheese Pound Cake Recipe
This timeless cream cheese pound cake recipe is soft, flavorful, and perfect topped with powdered sugar and fresh fruit.
Servings: 16
Ingredients
- 1½ cups unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups all-purpose flour
- ⅛ teaspoon salt
Instructions
- Preheat oven to 325°F. Grease and flour the bundt pan and set aside.
- In a stand mixer (or with a hand mixer), beat butter and cream cheese until creamy.
- Slowly add sugar and beat together for 5 minutes.
- Add eggs one at a time. Stir in vanilla and almond extract.
- Sift together your flour and salt and beat into the mixture until well blended.
- Pour batter into the prepared bundt pan.
- Add 2 cups of water to a separate baking dish and set it next to the cake as it's baking.
- Bake for 1 hour and 30 minutes, until baked through.
- Remove from oven to a wire rack and let cool for 15 minutes, then remove from pan and let completely cool on the wire rack.
Video
Notes
STORE. Let the homemade cream cheese pound cake cool and store it in an airtight container to keep it perfectly moist. Store on the counter for 3-4 days or in the fridge for 5-7 days.
FREEZE. This is the perfect cake to have in the freezer for company or a last-minute sweet treat.
Freeze as a whole cake or slice it. Wrap the cake (or each slice) with plastic wrap, then again with aluminum foil. Label and freeze for up to 6 months.
Nutrition
Calories: 465kcal | Carbohydrates: 56g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 140mg | Sodium: 246mg | Potassium: 79mg | Sugar: 38g | Vitamin A: 835IU | Calcium: 34mg | Iron: 1.5mg