Description
Enjoy the rich and creamy texture of this Cream Cheese Pound Cake, featuring a tender crumb and delightful flavor. Perfect for any occasion, it can be served plain or enhanced with a glaze and fresh berries for an elegant touch.
Ingredients
Scale
- 1 cup (8 oz) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk, at room temperature
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt pan or a tube pan.
- In a large mixing bowl, combine the softened cream cheese and butter. Beat on medium speed until light and fluffy, about 3-5 minutes, scraping down the sides of the bowl occasionally.
- Gradually add the granulated sugar, continuing to beat until fluffy and pale, another 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla and almond extracts during this step.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the cream cheese mixture, alternating with the milk. Start with a third of the flour, mix until just combined, then add half of the milk. Repeat, ending with the flour mixture. Avoid overmixing.
- Pour the batter into the prepared bundt or tube pan, smoothing the top with a spatula.
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Check after 60 minutes.
- Remove from the oven and let cool in the pan for 15-20 minutes.
- Carefully invert the cake onto a wire rack to cool completely, running a knife around the edges if necessary.
- Dust the cooled cake with powdered sugar for an elegant presentation.
- For a glaze, mix 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth, then drizzle over the cake.
- Slice into generous pieces and serve on a platter. Enjoy plain or with fresh berries or whipped cream.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. This cake also freezes well.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Feel free to customize the flavor by adding citrus zest or other extracts.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes