Cream Cheese Pound Cake

Ingredients

• 1.5 cups Unsalted Butter (339 g, softened to room temperature (finger indent test))
• 8 oz Cream Cheese (226 g, softened and kept warm)
• 2.5 cups Granulated Sugar (450 g, fine granulated)
• 6 pieces Large Eggs (Room temperature, cracked into a separate bowl)
• 1 tablespoon Vanilla Extract (Pure vanilla extract; can substitute with vanilla bean seeds or a splash of rum)
• 3 cups All-Purpose Flour (360 g, sifted; subtract 1 tbsp if using a measuring cup)
• 0.5 teaspoon Salt (Fine sea salt)
• to taste Powdered Sugar (For dusting after cooling; optional)

Instructions

1. Preheat Oven

   Set the oven to 325°F (163°C) and let it preheat while you prepare the batter.

   Time: PT5M

   Temperature: 325°F

2. Soften Butter

   Cut the butter into cubes and microwave on 50% power for 5‑10 seconds, checking until it yields to a gentle finger indent.

   Time: PT1M

3. Cream Butter

   In the stand mixer fitted with the paddle, beat the softened butter on medium speed for 2 minutes until light and fluffy.

   Time: PT2M

4. Add Cream Cheese

   Add the softened cream cheese to the creamed butter and mix on medium for about 1 minute, scraping the bowl as needed, until the mixture is smooth.

   Time: PT1M

5. Incorporate Sugar

   Add the granulated sugar and beat on medium for 2 minutes, stopping to scrape the bowl frequently, until the mixture is pale and airy.

   Time: PT2M

6. Prepare Eggs

   Crack six large eggs into a separate bowl, ensuring no shells remain.

   Time: PT1M

7. Add Eggs One at a Time

   With the mixer on medium‑low, add the eggs one at a time, mixing just until each egg is incorporated before adding the next. Scrape the bowl between additions.

   Time: PT3M

8. Add Vanilla

   Pour in 1 tablespoon of vanilla extract and mix for about 30 seconds until fully blended.

   Time: PT30S

9. Fold in Flour and Salt

   Add 3 cups (360 g) sifted all‑purpose flour and ½ teaspoon salt. Turn the mixer to the lowest speed and mix for just a few seconds until no dry flour remains. Finish by folding with a rubber spatula to avoid over‑mixing.

   Time: PT1M

10. Prepare Bundt Pan

    Generously butter the bundt pan, then dust with a light coating of flour, tapping out excess. Alternatively, use a non‑stick baking spray.

    Time: PT3M

11. Transfer Batter

    Spoon the batter into the prepared bundt pan, smoothing the top with a spatula and tapping the pan lightly on the counter to release air bubbles.

    Time: PT2M

12. Bake the Cake

    Place the pan in the preheated oven and bake for 70‑85 minutes, or until a skewer inserted into the center comes out clean. If the top darkens too quickly, tent loosely with foil.

    Time: PT1H15M

    Temperature: 325°F

13. Cool and Invert

    Allow the cake to cool in the pan for 10 minutes, then run a thin knife around the edges and carefully invert onto a wire rack to cool completely.

    Time: PT10M

14. Finish and Serve

    Once the cake is at room temperature, dust generously with powdered sugar and serve with fresh berries, whipped cream, or ice cream.

    Time: PT20M

Nutrition Facts

Calories

419

Protein

5 g

Carbohydrates

60 g

Fat

32 g

Fiber

1 g