If there's one cake that screams comfort and elegance at the same time, it's this Velvety Cream Cheese Pound Cake. With its rich texture and subtle hints of vanilla and almond, this cake is perfect for any occasion and sure to be a hit at your next gathering.
The star here is butter, which gives the cake its unmistakable richness and moisture. Pair that with cream cheese, and you've got a silky, dense cake that holds its shape beautifully. Granulated sugar sweetens the cake just right, while eggs add structure and help with the rise. All-purpose flour is our go-to for a tender crumb, with a pinch of salt to enhance all the flavors. Finally, vanilla extract and a hint of almond extract add depth and a delightful aroma.
This pound cake is delightful on its own, but you can elevate it by serving with a dollop of fresh whipped cream or a scoop of vanilla ice cream. Fresh berries or a fruit compote on the side also make for a wonderful pairing, adding a pop of color and freshness.
Start by preheating your oven to 325°F (163°C). This lower temperature is crucial for even baking and preventing the cake from browning too quickly. Meanwhile, generously grease a 10-inch bundt pan to ensure the cake releases easily after baking.
In a large mixing bowl, cream together the butter and cream cheese until you get a smooth, unified mixture. This can take a few minutes, so be patient. The key here is to ensure that both are well combined for that velvety texture.
Gradually add the sugar to the butter and cream cheese mixture. Beat it until it's light and fluffy, which might take about 3 to 5 minutes. This step is vital as it incorporates air, giving our pound cake a lovely lift.
Next, add the eggs, one at a time. Blend well after each addition to ensure the mixture is smooth and homogenous. This gradual process helps maintain the emulsion, preventing the batter from breaking.
Stir in the vanilla and almond extracts. These will give your cake that aromatic depth that delights the senses even before the first bite.
Now, it's time to add the flour and salt. Gradually incorporate them into the wet ingredients, mixing until just combined. Be gentle here — overmixing can lead to a denser cake.
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. This ensures an even rise and a beautiful finish.
Bake your cake for 1 hour and 25 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
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