Cream Cheese Pound Cake

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By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home.

PREP TIME : 10 MINS

COOK TIME : 1 HR 20 MINS

TOTAL TIME : 1 HR 30 MINS

COURSE: DESSERT

CUISINE: AMERICAN

KEYWORD: CREAM CHEESE POUND CAKE

SERVINGS: 12

CALORIES: 694 KCAL

INGREDIENTS :

  • 1 package (8-ounce) cream cheese, room temperature
  • 1¼ cups (2½ sticks or 284g) salted butter, room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) cake flour
  • ¼ cup (60g) buttermilk, room temperature
  • confectioners’ sugar, for dusting

INSTRUCTIONS

  1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
  3. Gradually add the sugar and mix until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.

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