Cream Cheese Pound Cake (Print Version)
Buttery, moist cake with cream cheese, hints of vanilla and almond, finished to golden perfection.
# Ingredients:
→ Main Ingredients
01 -
1 cup unsalted butter, softened
02 -
8 ounces cream cheese, softened
03 -
3 cups all-purpose flour
04 -
3 cups granulated sugar
05 -
6 large eggs
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon almond extract
08 -
1 teaspoon salt
# Steps:
01 -
Preheat the oven to 325°F (165°C). Grease and flour a bundt pan thoroughly, ensuring even coverage.
02 -
In a stand mixer fitted with a paddle attachment, beat the softened butter, cream cheese, and granulated sugar together on medium speed until the mixture is light and fluffy, about 3–5 minutes.
03 -
Add eggs one at a time, mixing well after each addition. Scrape the bowl as needed. Blend in vanilla and almond extracts until evenly incorporated.
04 -
Gradually add the all-purpose flour and salt to the wet mixture, mixing at low speed just until a smooth, thick batter forms. Avoid overmixing.
05 -
Transfer the batter into the prepared bundt pan, smoothing the top. Bake for 60–70 minutes on the center rack, or until a toothpick inserted in the center emerges clean.
06 -
Allow the cake to cool in the pan for 10 minutes. Carefully invert onto a wire rack and let cool completely before slicing.
# Notes:
01 -
Ensure all ingredients are at room temperature for best texture and even mixing.