Classic Cream Cheese Pound Cake
Classic Cream Cheese Pound Cake — velvety soft vanilla pound cake made flavorful and moist by cream cheese and salty butter.
Ingredients
- 3 1/4 c sifted cake flour (390 grams) properly measured
- 2 1/2 c granulated sugar
- 8 oz cream cheese softened
- 2 c salted butter softened (4 sticks)
- 6 eggs room temp
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 325°.
- Beat the butter on medium speed until fluffy. Add the cream cheese and beat until the two are uniformly combined. Next, gradually pour the sugar into the butter.
- Scrape the bowl down and add the vanilla extract followed by one egg at a time. Finally, add the flour one cup at a time, scraping the bowl down as needed. (See post for more detailed instructions.)
- Pour the batter into a prepared bundt pan and bake for 1 hour and 15 minutes. Rest the cake for 15 minutes before removing it from the pan and cooling on a wire rack.
Nutrition
Calories: 436kcal | Carbohydrates: 45g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 123mg | Sodium: 242mg | Potassium: 66mg | Fiber: 1g | Sugar: 28g | Iron: 1mg
Servings: 18 servings
Calories: 436kcal