Description
This rich and moist Cream Cheese Pound Cake combines the smooth creaminess of cream cheese with classic buttery pound cake flavors. With the addition of vanilla and almond extracts, this bundt cake offers a luxurious texture and delicate aroma that makes it perfect for dessert or an elegant snack alongside coffee or tea.
Ingredients
Scale
Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Prepare your bundt pan by greasing it thoroughly and then dusting it lightly with flour to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together until the mixture is light, fluffy, and well combined. This usually takes about 3 to 4 minutes for best texture.
- Add Eggs and Extracts: Add the eggs one at a time into the butter mixture, beating well after each addition to incorporate fully. Then mix in the vanilla and almond extracts for flavor.
- Incorporate Dry Ingredients: Gradually add the flour and salt to the wet mixture, blending gently until the batter is smooth. Be careful not to overmix to maintain a tender crumb.
- Fill the Pan: Pour the finished batter into the prepared bundt pan and smooth out the top with a spatula to ensure even baking.
- Bake: Place the pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve: Once baked, allow the cake to cool in the pan for 10 minutes to set before transferring it to a wire rack to cool completely. Slice and serve as a deliciously creamy dessert.
Notes
- Be sure to soften butter and cream cheese to room temperature to ensure smooth batter without lumps.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Use a toothpick to check doneness—insert it in the center and it should come out clean or with just a few crumbs.
- If you don’t have almond extract, you can omit it or substitute with an equal amount of vanilla extract for a more straightforward flavor.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
