Velvety Cream Cheese Pound Cake
Discover the timeless elegance of our Velvety Cream Cheese Pound Cake, a melt-in-your-mouth dessert that combines rich cream cheese with the classic indulgence of pound cake. Perfect for any occasion, this cake is a testament to Southern baking traditions.
Prep time: 15 minutesCook time: 1 hour 25 minutesServes: 12
Ingredients
1 1/2 cups unsalted butter (3 sticks)
8 oz cream cheese
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon almond extract
Instructions
1. Preheat oven to 325°F (163°C) and grease a 10-inch bundt pan.
2. In a large bowl, cream together the butter and cream cheese until smooth.
3. Gradually add sugar, beating until the mixture is light and fluffy.
4. Add eggs one at a time, blending well after each addition.
5. Mix in vanilla and almond extracts.
6. Gradually add flour and salt, mixing until just combined.
7. Pour batter into prepared bundt pan and smooth the top with a spatula.
8. Bake in preheated oven for 1 hour and 25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cake cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Storage
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Reheating
To reheat, warm slices in the microwave for 10-15 seconds on low power or in an oven at 300°F (150°C) for 5 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
