Moist Cream Cheese Pound Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ½ cups butter
02 -
1 (8 oz) package cream cheese
03 -
3 cups white sugar
04 -
6 large eggs
05 -
3 cups all-purpose flour
06 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Grease and flour a 10-inch tube pan.
02 -
In a mixing bowl, cream the butter and cream cheese together until smooth. Gradually add sugar and beat until fluffy.
03 -
Add the eggs, two at a time, beating well after each addition.
04 -
Add the flour all at once and mix until just combined. Stir in the vanilla extract.
05 -
Pour the batter into the prepared pan. Bake for 1 hour and 20 minutes, checking for doneness at the 1-hour mark. A toothpick inserted into the center should come out clean.
06 -
Remove the cake from the oven and let it cool in the pan. Once cooled, transfer to a serving plate. Dust with powdered sugar if desired.
# Notes:
01 -
This cake is delicious plain or dusted with powdered sugar before serving.
02 -
Store the cake in an airtight container at room temperature for up to 3 days.