Description
This rich and moist cream cheese pound cake, made with a blend of butter, cream cheese, and eggs, creates the perfect dessert to serve at any occasion.
Ingredients
1 cup butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
Instructions
Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
Gradually add flour and salt, mixing until smooth and fully incorporated.
Pour batter evenly into prepared bundt pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before slicing.
Notes
Add citrus zest like lemon or orange for a fresh twist.
Swirl in fruit preserves for color and flavor variation.
Substitute almond extract with coconut, hazelnut, or more vanilla if preferred.
Top with chocolate ganache or powdered sugar for extra indulgence.
Use loaf pans or mini loaf pans adjusting baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
