Cream Cheese Pound Cake

A versatile and easy to make dessert that everyone will love!

Course Dessert

Cuisine American, southern

Prep Time 15

Cook Time 1

Servings

Calories 489kcal

Preheat the oven to 300F / 149C. Grease a bundt pan and set aside.
Beat the butter using an electric mixer until it is light and fluffy.
Add the cream cheese and beat for another minute.
Next, add in the sugar and mix for 5 minutes, until it is light and airy.
Add the eggs, one a time, beating for 30 seconds to incorporate each egg is added.
In the same bowl, add the vanilla extract, baking powder and flour and mix until just incorporated.
Pour the batter into the bundt pan and bake for 60 minutes, or until golden brown and a toothpick inserted into the middle comes out clean.
Allow the cake to cool for 2 hours inside the pan before removing.

Bring all of your ingredients to room temperature before beginning.
Pay attention to the baking temperature and don’t try to rush this recipe. Don’t be alarmed if your cake takes longer than an hour to bake. Low and slow is the key that will ensure that you have a perfectly cooked pound cake.
Be sure to mix all your ingredients really well before adding the eggs.
Add the eggs one at a time and mix until just incorporated, or you will end up with an overmixed batter and a heavy cake.
Allow the cake to cool for at least 2 hours inside the bundt pan before removing.