Cream Cheese Pound Cake
The perfect cream cheese pound cake recipe and the only one you'll ever need!
Print
Pin
Servings: 12 slices
Calories: 495kcal
Equipment
- 1 bundt pan
- 1 mixing bowl
- 1 Stand Mixer
- 1 Spatula
Ingredients
- 3 cups cake flour see notes
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups unsalted butter at room temperature
- 1 8 ounce block cream cheese, at room temperature
- 2 ½ cups white granulated sugar
- 1 tablespoon vanilla extract
- ¾ teaspoon almond extract optional
- ¼ cup heavy cream
- 6 large eggs at room temperature
Instructions
- Preheat the oven to 325℉ and generously grease and flour a large 10-12 cup bundt pan then set aside (see notes for tips on how to properly grease a bundt pan.
- In a medium bowl whisk together the cake flour, baking powder and salt then set aside (see notes on how to make cake flour).
- In the large bowl of a stand mixer fitted with the paddle attachment, add the butter and cream cheese and beat until smooth and combined. Add in the granulated sugar and beat at a medium speed until light and fluffy, scraping the bowl at least once, about 3-5 minutes.
- Add in the extracts and heavy cream and beat on a medium speed until combined.
- Keeping the mixer on a medium speed, add the eggs one at a time allowing each egg to fully mix in for 5-8 seconds before adding the next one.6. Stop the mixer, scrape down the bowl and add the flour. With the mixer on itslowest speed beat in the flour. Stop mixing once it’s only just combined. Do not overmix.
- Use a spatula to give the cake batter a few turns in the bowl to make sure all the ingredients are incorporated.
- Transfer the cake batter into the prepared bundt pan. Use the back of a spoon to smooth it out ensuring it’s level.
- Place the bundt pan on a baking sheet and bake in the oven for 1 hour 15 minutes (it might take longer - see notes) or until a toothpick inserted into the center of the cake comes out clean and it feels firm when gently pressed. If the top of the cake starts to become too brown, you can cover it with a loose piece.
- Remove from the oven and set a timer for 12 minutes after which time invert the pan over a cooling rack to allow the cake to completely cool. The cooling process will take around 2 hours and you shouldn’t attempt to slice the cake before then.
- Dust a little powdered sugar on top of the cooled cake. Slice and serve with freshly whipped cream and berries.
Nutrition
Calories: 495kcal | Carbohydrates: 65g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 85mg | Potassium: 92mg | Fiber: 1g | Sugar: 42g | Vitamin A: 783IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 1mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
