Description
A classic pound cake with the addition of cream cheese for extra richness and moisture.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
Instructions
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the butter and cream cheese until light and fluffy.
- Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined after each addition.
- Pour batter into the prepared tube pan.
- Bake for 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Ensure butter and cream cheese are at room temperature for best results.
- Do not overmix the batter once the flour is added.
- Baking time may vary depending on your oven.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 60g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg
Keywords: pound cake, cream cheese, cake, dessert, baking