Cream Cheese Pound Cake
User Reviews
4.8
12 reviews
Excellent
Cream Cheese Pound Cake
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A crowd-pleasing cream cheese buttery pound cake baked in a bundt pan.
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Ingredients
- 1 1/2 cups butter 3 Sticks, softened, unsalted
- 6 ounces cream cheese softened
- 3 cups sugar
- 1 Tablespoon vanilla extract pure
- 4 egg whole eggs plus 2 yolks
- 1/4 cup milk or Buttermilk, whole
- 3 cups cake flour
- 1 teaspoon salt
- Optional:
- powdered sugar to dust on the cake after baking
Instructions
- Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking.
- In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, eggs, egg yolks, and whole milk. Mix for 1-2 minutes.
- Stir in flour and salt and mix just until combined, avoid overmixing. Fold all ingredients together.
- Pour into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake for 1 hour 15 minutes -- 1 hour 25 minutes, or until the cake tester comes out clean.
- Let cake cool in pan for 15 minutes. Invert cake onto rack and let cool completely.
- Keep cake covered to preserve freshness.
- *Recipe adapted from America's Test Kitchen, The Perfect Cake Cookbook
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Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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