Cream Cheese Pound Cake
A buttery bundt pound cake made with cream cheese for a tender, fine crumb.
Equipment
- Twelve cup bundt pan
- Stand mixer or hand mixer
- Wire rack
Ingredients
Main Ingredients
- 1 cup unsalted butter softened, plus 1/2 cup more (three sticks in all)
- 8 oz cream cheese softened
- 3 cup granulated sugar
- 6 large eggs room temperature
- 1 tbsp vanilla extract
- 1 tsp lemon extract optional
- 3 cup all purpose flour spooned and leveled
- ½ tsp fine salt
Instructions
Cooking
- Prep. Heat the oven to 325 degrees F. Grease and flour a twelve cup bundt pan.
- Cream. Beat the butter and cream cheese until smooth, then beat in the sugar until light.
- Mix. Add the eggs one at a time, then the extracts. Mix in the flour and salt until just combined. Do not taste the batter.
- Bake. Pour into the pan and bake seventy to eighty minutes, until a toothpick comes out clean.
- Cool. Rest in the pan for fifteen minutes, invert onto a rack, and cool completely before slicing.
Notes
Substitutions: Leave out the lemon extract for a plain vanilla cake.
Tips: Soften the butter and cream cheese fully and add the eggs one at a time.
Storage: Keep covered at room temperature up to two days or refrigerate up to five days. Freeze up to three months.
Nutrition does not include the optional lemon extract or the butter and flour used to prepare the pan.