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Here’s a recipe for Best Cream Cheese Pound Cake a rich, dense, and buttery cake with a soft, velvety texture, perfect for any occasion!
Ingredients (Serves 12-16):
For the pound cake:
- 2 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 1/2 cups (500g) granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1/2 cup (120ml) whole milk, at room temperature
Instructions:
1. Prepare the pan and oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan. You can also line the pan with parchment paper for easier removal.
2. Make the batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and cream cheese together using an electric mixer until smooth and creamy, about 3 minutes.
- Gradually add the granulated sugar and beat until light and fluffy, about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix.
3. Bake the cake:
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 60-75 minutes, or until a toothpick or cake tester inserted into the center comes out clean. If using a loaf pan, it may take closer to 75 minutes, while a bundt pan will take around 60 minutes.
- If the top starts to brown too quickly, you can tent the cake with aluminum foil during the last 15 minutes of baking.
4. Cool and serve:
- Once the cake is done, remove it from the oven and allow it to cool in the pan for 10-15 minutes.
- After cooling slightly, turn the cake out onto a wire rack to cool completely.
- Slice and enjoy! Serve plain, or with whipped cream, fresh berries, or a dusting of powdered sugar.
Tips:
- Room temperature ingredients: Ensure your butter, cream cheese, and eggs are at room temperature for the smoothest batter.
- Make ahead: This pound cake actually improves in flavor after a day or two. You can store it at room temperature, wrapped in plastic, for up to 4 days, or refrigerate it for up to a week.
- Freezing: This cake freezes beautifully! Wrap it tightly in plastic wrap and aluminum foil, and it will stay fresh for up to 3 months. Thaw at room temperature before serving.
This Best Cream Cheese Pound Cake is perfectly buttery, rich, and incredibly soft—a true classic!
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