Those seeking to find a memorable, delicate pound cake with a tight moist crumb, this recipe is for you. And especially during the holiday season, there is nothing better than a wonderful pound cake to offer family and guests, and this buttery, rich cake is the perfect dessert to make family and friends totally obsessed.
Intermediate | Dessert | Cake | Serves 10 - 12
Cream Cheese Pound Cake
8 ounces cream cheese room temperature
1½ cups butter room temperature
3 cups sugar
6 eggs room temperature
3 cups all-purpose flour, sifted
¼ teaspoon salt
2½ - 3 teaspoon vanilla extract
Sift flour and salt, set aside.
Preheat oven to 325°F.
Combine the eggs and vanilla extract, set aside.
Cream butter and cream cheese until completely smooth with no lumps.
Add sugar gradually and beat until it's light and fluffy.
To the creamy sugar mixture, add the flour alternately with the egg mixture.
Pour batter into a well greased and floured bundt pan, 2 large loaf pans, or large tube pan.
Bake at 325° for 1 hour and 30 minutes. I start checking mine at 1 hour and 15 minutes.
When finished baking, a toothpick insert in middle of the cake should come out clean or nearly clean.
Let cool 15 – 20 minutes before removing from pan.
For a super moist cake, cover tightly from the oven and allow the cake to cool in the pan, covered tightly.
NOTES Depending on the size of your pan, there maybe to much batter. Consider baking a few cupcakes with the extra batter.