This Cream Cheese Pound Cake is a timeless favorite: rich, moist, and dense, with a subtle tang from the cream cheese that perfectly balances its sweetness. Easy to make yet elegant enough for any occasion, it’s delightful on its own or topped with fresh berries, glaze, or whipped cream.
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter, softened | 1 cup (2 sticks) |
| Cream cheese, softened | 1 (8 oz.) container |
| Granulated sugar | 3 cups |
| Large eggs | 6 |
| Vanilla extract | 1/8 teaspoon |
| All-purpose flour | 3 cups |
| Salt | 1/4 teaspoon |
Instructions
1. Preheat Oven & Prepare Pan
Preheat your oven to 325°F (165°C). Grease a 10-inch bundt or tube pan thoroughly, then dust it with flour, tapping out any excess to prevent sticking.
2. Cream Butter and Cream Cheese
In a large mixing bowl, beat the butter and cream cheese together using an electric mixer until smooth, light, and fluffy.
3. Add Sugar
Gradually add sugar, continuing to beat until the mixture is creamy and well combined. Scrape down the sides of the bowl as needed.
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