Best Cream Cheese Pound Cake Recipe
Pound cake is a classic dessert that's perfect for any occasion - it's simple to make and can easily feed a crowd.
Ingredients
- 1 1/2 cups unsalted butter softened 3 sticks.
- 8 ounces cream cheese softened
- 3 cups granulated Sugar Divided
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 cups all-purpose flour stir in a bag, spoon in a cup, level.
Instructions
- Allow the butter, eggs, cream cheese and milk to cool to room temperature. Pre-heat the oven to 325°F.
- Take out a 12-cup bundt pan. After frying the butter or shortening in a large bundt pan, add 1/4 cup sugar to the pan. Then shake the pan until all the sugar is incorporated. You can then dump out excess sugar. Set aside.
- Use an electric mixer to combine the cream cheese and softened butter. Mix on high speed until mixture is smooth. Use a rubber spatula to scrape the bowl. Next, add 2 3/4 cups of sugar. Mix on high for another 3-5 minutes. Cream all ingredients until light and fluffy. Once again, scrape the bowl.
- Turn the mixer to low, then add the eggs, vanilla extract and baking powder. Slowly add the flour one at a time until it is fully combined. Turn off the mixer once the batter has become smooth. Do not overmix.
- Place the batter in the prepared pan. Bake the batter on the center rack for between 80 and 90 minutes. Test the cake after 80 minutes by inserting a toothpick into the middle of it. If the toothpick comes out clean, you can take the pound cake from the oven.
- Allow the cream cheese pound cakes to rest in the pan for fifteen minutes. Next, carefully flip the cake onto an oven-safe plate or rack.
