Cream Cheese Pound Cake
Our rich, buttery cream cheese pound cake has a velvety texture, a perfectly golden crust, and just the right amount of sweetness.
Servings 12 Slices
Calories 607kcal
Equipment
- 10-inch fluted tube pan (Bundt pan)
- large mixing bowl
- hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- cooling rack
- Toothpick or cake tester
Ingredients
- 1 ½ cups unsalted butter softened
- 8 ounces cream cheese softened
- 3 cups granulated sugar
- 6 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Grease and flour a 10-inch fluted tube (Bundt) pan.
- In a large mixing bowl, beat the softened butter, cream cheese, and granulated sugar until light and fluffy, about 5 to 7 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Avoid overmixing.
- Pour the batter evenly into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Carefully invert the cake onto a wire rack and cool completely before serving.
- If desired, dust with confectioners' sugar and serve with fresh strawberries and whipped cream.
Nutrition
Serving: 1Slice | Calories: 607kcal | Carbohydrates: 75g | Protein: 7g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 161mg | Potassium: 97mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1082IU | Calcium: 52mg | Iron: 2mg