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Cream Cheese Pound Cake

A rich and creamy dessert, perfect for any gathering, easy to prepare and delightful to enjoy with or without toppings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cream cheese, softened Make sure it is at room temperature for smooth mixing.
  • 1 cup butter, softened Ensure it is at room temperature for best results.
  • 3 cups granulated sugar
  • 6 large eggs Add one at a time, mixing well after each.
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk Add gradually when mixing the dry ingredients.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
  2. In a large bowl, cream together the cream cheese, butter, and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the cream cheese mixture, alternating with the milk, and stir in the vanilla extract.
  6. Pour the batter into the prepared bundt pan.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

Serve with a dusting of powdered sugar, chocolate sauce, fresh berries, or a scoop of vanilla ice cream. Pairs well with coffee or tea. Store wrapped in plastic wrap at room temperature for 2-3 days, refrigerated for up to a week, or frozen for up to 3 months. For deeper flavor, let the cake sit overnight before serving.