Description
This Heavenly Cream Cheese Pound Cake is rich, buttery, and perfectly moist with a golden crust and tender crumb. The cream cheese adds smoothness and depth, making this cake the ultimate comfort dessert.
Ingredients
One package cream cheese, eight ounces, softened
One and a half cups butter, softened, equal to three sticks
Three cups granulated sugar
Six large eggs
Two teaspoons vanilla extract
Three cups all-purpose flour
One quarter teaspoon salt
Instructions
1. Grease and flour a ten inch tube pan.
2. Cream softened cream cheese and butter together until light and fluffy.
3. Gradually add sugar and beat until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract until combined.
6. Reduce speed and add flour a quarter cup at a time, mixing only until incorporated. Add salt with the final portion of flour.
7. Spread batter evenly in the pan and tap gently to release air bubbles.
8. Place cake in a cold oven, set temperature to three hundred degrees Fahrenheit, and bake for one hour and thirty minutes or until a skewer inserted near the center comes out clean.
9. Cool in the pan for twenty minutes, then invert onto a rack to cool completely before serving.
Notes
Serve with powdered sugar and fresh berries or enjoy plain with coffee. Store covered at room temperature for five days or freeze for three months.
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