Description
A delightful and moist cream cheese pound cake that is perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a bundt pan thoroughly, ensuring even coverage.
- 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.
- 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.
- 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.
- 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.
- Allow the cake to cool in the pan for 10 minutes. Carefully invert onto a wire rack and let cool completely before slicing.
Notes
- Ensure all ingredients are at room temperature for the best results.
- Store cake in an airtight container to maintain moisture.
- This cake can be served with a variety of toppings like fresh fruit or whipped cream.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg