Cream Cheese Pound Cake
THIS CAKE IS HEAVENLY. It reminds me so much of the traditional “pound” cake that it got it’s name from. Don’t be scared of the quantity of butter or sugar, this cake is to-die-for. It needs a good bit of time in the oven, but it comes out with the most delectable crunchy crust and surprisingly light and moist center. The comments I got from everyone that ate it was that it was a delicious combination of a traditional pound cake with angel food cake tendencies. Hey, if it tastes good (which it does), that’s all that matters to me!!
Cream Cheese Pound Cake Recipe
- 1 package cream cheese (I used fat free), room temperature
- 3 sticks butter, room temperature
- 3 cups sugar
- 6 eggs, room temperature
- 3 cups flour
- 2 tsp vanilla extract
Preheat your oven to 325 degrees. Butter and flour a bundt pan and set it aside. In a large mixing bowl (you’ll need it to be large, I promise), cream together the cream cheese, butter and sugar. Once creamed and well combined, add in the eggs one at a time. Make sure the mixture is well integrated after each egg. Add in the vanilla extract and mix until combined. Finally, add in all the flour at the same time and mix (this is the part you’ll be grateful to have had a big bowl). Once everything is combined, mixed and wonderful, pour it into your bundt pan. Place it in the oven at 325 degrees for an hour and a half to two hours. Check on it after an hour, an hour and 15 minutes and an hour and a half by inserting a knife or large toothpick and making sure it comes out “clean.” I’m putting that in quotation marks because I took mine out of the oven after about an hour and fifty minutes and the knife came out mostly clean. You don’t want it completely dry in the oven because it will only continue to dry up when you let the cake cool.
Take it out of the oven, remove it from the bundt pan and let it cool, covered in foil for as long as you’d like (or serve it warm).