Cream Cheese Pound Cake
Cream Cheese Pound Cake
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup whole milk
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 325
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened butter and softened cream cheese until light and fluffy, about 3-5 minutes.
⏱️ 4 min
- 4
Gradually add the granulated sugar to the butter and cream cheese mixture, beating until well combined and fluffy, about 3 minutes.
⏱️ 3 min
- 5
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 6
Stir in the vanilla extract.
⏱️ 1 min
- 7
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 5 min
- 8
Pour the batter evenly into the prepared Bundt pan.
⏱️ 2 min
- 9
Bake for 75-90 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on your oven and pan type.
⏱️ 80 min•🌡️ 325
- 10
Let the pound cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Pound Cake
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup whole milk
Instructions
- 1
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 325 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened butter and softened cream cheese until light and fluffy, about 3-5 minutes.
⏱️ 4 min - 4
Gradually add the granulated sugar to the butter and cream cheese mixture, beating until well combined and fluffy, about 3 minutes.
⏱️ 3 min - 5
Add the large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 6
Stir in the vanilla extract.
⏱️ 1 min - 7
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
⏱️ 5 min - 8
Pour the batter evenly into the prepared Bundt pan.
⏱️ 2 min - 9
Bake for 75-90 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Baking time may vary depending on your oven and pan type.
⏱️ 80 min•🌡️ 325 - 10
Let the pound cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely.
⏱️ 120 min