Cream Cheese Pound cake

Here’s a rich, moist, and indulgent Cream Cheese Pound Cake recipe — perfect for any occasion and even better the next day as the flavors develop. The cream cheese adds extra moisture and a slight tang that balances the sweetness beautifully.

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🍰 Classic Cream Cheese Pound Cake

Ingredients:

• 1 ½ cups (340 g) unsalted butter, room temperature

• 1 package (8 oz / 225 g) cream cheese, room temperature

• 3 cups (600 g) granulated sugar

• 6 large eggs, room temperature

• 1 tbsp vanilla extract

• 3 cups (360 g) cake flour (or all-purpose flour, sifted)

• ½ tsp salt

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Instructions:

1. Preheat Oven:

   • Preheat your oven to 325°F (163°C).

   • Grease and flour a 10-inch bundt or tube pan thoroughly.

2. Cream Butter & Cream Cheese:

   • In a large mixing bowl, beat butter and cream cheese together until smooth and fluffy (about 3–5 minutes).

3. Add Sugar:

   • Gradually add sugar and continue beating for another 5–7 minutes until the mixture is very light and creamy.

4. Add Eggs:

   • Add the eggs one at a time, beating well after each addition.

5. Flavoring:

   • Mix in vanilla extract.

6. Add Dry Ingredients:

   • Sift together flour and salt.

   • Gradually add to the wet mixture on low speed, mixing just until combined. Do not overmix.

7. Bake:

   • Pour the batter evenly into the prepared pan.

   • Bake for 75–90 minutes, or until a skewer or toothpick inserted in the center comes out clean.

8. Cool:

   • Let the cake cool in the pan for 15–20 minutes.

   • Invert onto a wire rack and cool completely before slicing.

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📝 Tips & Variations:

• Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to a week.

• Flavor Boosters: Add 1 tsp almond extract or lemon zest for a twist.

• Glaze (Optional): Mix 1 cup powdered sugar with 2–3 tbsp milk and drizzle on top.

Would you like a version with lemon, chocolate swirls, or berries mixed in?