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Cream Cheese Pound Cake

A delightful and easy-to-make Cream Cheese Pound Cake that’s light, fluffy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour Use Gold Medal or whatever you have.
  • 1/2 teaspoon baking powder Helps the cake rise.
  • 1/4 teaspoon salt Sea salt recommended.
Wet Ingredients
  • 1 cup unsalted butter, softened Room temperature is best.
  • 8 ounces cream cheese, softened Philadelphia brand recommended.
  • 2 cups sugar Sweetness of life.
  • 4 large eggs Farm-fresh eggs are ideal.
  • 1 teaspoon vanilla extract Real vanilla preferred.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and grease a bundt pan.
  2. In a bowl, mix together the flour, baking powder, and salt.
  3. In a separate bowl, cream together the butter, cream cheese, and sugar until light and fluffy.
  4. Add the eggs one at a time, followed by the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared bundt pan.
Baking
  1. Bake for 60-70 minutes, or until a toothpick comes out clean.
  2. Let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Use a good bundt pan for best results. For serving, pair a slice with fresh berries and a dollop of whipped cream. Best eaten within a few days.