Description
Cream Cheese Pound Cake is a timeless dessert that combines the richness of cream cheese with the buttery texture of a traditional pound cake. This cake is perfect for any occasion, whether you’re serving it at a special event or enjoying a slice with a cup of coffee. With a slight hint of lemon and vanilla, this recipe creates a moist and flavorful cake that is both easy to make and delicious to eat.
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1–1/2 cups butter, softened
- 3 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3 cups sugar
- 6 eggs
- 1 teaspoon lemon extract
- 2 teaspoons vanilla extract
Instructions
- Prepare the Batter:In a large mixing bowl, cream the softened butter, cream cheese, and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes. Add the eggs, one at a time, making sure to beat well after each addition. Mix in the vanilla and lemon extracts.
- Combine the Dry Ingredients:In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, beating until everything is well blended.
- Bake the Cake:Preheat your oven to 325°F (160°C). Grease and flour a 10-inch fluted tube pan (Bundt pan). Pour the prepared batter into the pan and spread it evenly. Bake for 1-1/4 to 1-1/2 hours, or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Serve:Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once the cake has cooled, slice and serve.
Notes
- Serving Tips:
- Serve the Cream Cheese Pound Cake with a dollop of whipped cream, a drizzle of caramel, or a side of fresh berries for an added burst of flavor.
- For an extra indulgent treat, you can also top the cake with a glaze made from powdered sugar and lemon juice, which complements the hint of lemon extract in the cake.
- This cake pairs beautifully with coffee or tea, making it perfect for dessert or even a sweet breakfast option.
- Storage Tips:
- Refrigeration: Store the pound cake in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, store it in the refrigerator for up to 1 week.
- Freezing: The pound cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight or at room temperature for a few hours before serving.