Cream Cheese Pound Cake
This simple cream cheese pound cake is always a favorite dessert. Serve with fresh fruit and whipped cream to make the cake extra special.
- 1 1/2 cups salted butter at room temperature
- 8 oz cream cheese, at room temperature
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 3 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon vanilla extract
- Confectioners' sugar berries and whipped cream, for serving, optional
Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking. Set the pan aside.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well bended but do not overmix. Pour into the prepared pan.
Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, 1 1/2 hours. Let the cake cool in the pan for 10 minutes on a wire rack. After 10 minutes, turn the cake out onto the rack to cool completely. Dust the cake lightly with confectioners' sugar, if using. Cut into slices and serve with berries and whipped cream, if desired.
Note-this cake freezes beautifully. To freeze, let the cake cool completely and wrap tightly in plastic wrap and then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.
Calories: 457kcal, Carbohydrates: 56g, Protein: 6g, Fat: 24g, Saturated Fat: 14g, Cholesterol: 123mg, Sodium: 367mg, Potassium: 73mg, Fiber: 1g, Sugar: 38g, Vitamin A: 811IU, Calcium: 32mg, Iron: 1mg