Cream Cheese Pound Cake
A rich and velvety cream cheese pound cake that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 110 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (8 oz.) package cream cheese, softened
- 1-1/2 cups butter, softened (3 sticks)
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon salt
Instructions
- Generously grease and flour a 10-inch tube pan.
- Cream the softened cream cheese and butter on medium-high speed until fluffy. Scrape down the sides as needed.
- Gradually add the granulated sugar, beating well after each addition.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Reduce the mixer speed to low, and add the flour a 1/4 cup at a time. Add in the salt and mix until just combined.
- Spread the batter evenly in the prepared tube pan. Gently drop the pan on the counter to remove any air bubbles.
- Place the pan in a cold oven, then turn the heat to 300º F. Bake for about 90 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool in the pan for 20 minutes on a wire rack before removing. Let it cool completely on the rack.
Notes
For a tangy twist, substitute Greek yogurt for cream cheese. Use high-quality butter and eggs for best flavor.
Find it online: https://www.zaynkitchen.com/cream-cheese-pound-cake/