🧾 Ingredients (makes one 10-inch bundt or loaf cake)
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1 ½ cups (340 g) unsalted butter, softened
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8 oz (225 g) cream cheese, softened
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3 cups (600 g) granulated sugar
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6 large eggs (room temperature)
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3 cups (375 g) all-purpose flour
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1 tsp vanilla extract (or almond extract for a twist)
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½ tsp salt
👩🍳 Instructions
1. Preheat oven & prepare pan
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Preheat to 325°F (160°C).
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Grease and flour a bundt pan or two loaf pans.
2. Cream the butter, cream cheese & sugar
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In a large bowl, beat butter and cream cheese together until smooth and creamy (2–3 minutes).
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Add sugar gradually and continue beating until light and fluffy (about 5 minutes).
This step helps create that perfect, tender crumb.
3. Add eggs
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Add eggs one at a time, beating well after each addition.
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Scrape down the sides of the bowl as needed.
4. Add dry ingredients
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Add flour and salt gradually, mixing on low until just combined.
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Stir in vanilla extract.
5. Bake
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Pour batter into the prepared pan and smooth the top.
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Bake for 75–90 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
🍋 Optional Glaze or Toppings
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Lemon glaze: Mix 1 cup powdered sugar with 2–3 tbsp lemon juice and drizzle over the cooled cake.
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Berry compote: Serve with fresh strawberries, blueberries, or raspberries.
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Whipped cream or vanilla ice cream make it extra indulgent.
🌟 Tips
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Bring all ingredients to room temperature for a smooth batter.
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Don’t overmix once you add flour—this keeps the cake tender.
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For extra flavor, add a teaspoon of lemon zest or almond extract.
This Cream Cheese Pound Cake is moist, rich, and velvety — perfect for tea time, holidays, or anytime you need a comforting homemade dessert. 💛
Would you like me to share a chocolate or lemon variation of this cake next?
