Description
This Moist Cream Cheese Pound Cake is a rich and tender dessert featuring a luscious blend of butter, cream cheese, and vanilla with hints of almond. Baked low and slow in a bundt pan, it yields a dense yet fluffy texture perfect for serving with fresh berries and whipped cream or simply dusted with powdered sugar.
Ingredients
Scale
Wet Ingredients
- 1 1/3 cups unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup half & half
- 4 large eggs, at room temperature
- 2 egg yolks, at room temperature
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp salt
- 3 cups granulated sugar
For Serving
- Powdered Sugar, for dusting
- Whipped Cream
- Fresh Berries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C) and thoroughly grease a 10-inch bundt cake pan to prevent sticking. Set it aside while you prepare the batter.
- Cream Butter, Cream Cheese, and Sugar: Using a standing mixer or hand mixer, beat the softened butter, cream cheese, and granulated sugar on medium-high speed for about 5 to 7 minutes until the mixture becomes very light, fluffy, and pale yellow. Scrape down the bowl sides as needed to ensure even mixing.
- Add Eggs Gradually: Incorporate the eggs and egg yolks one at a time into the batter, beating well after each addition to fully combine and keep the mixture smooth.
- Mix in Flavorings and Half & Half: Add the half & half, vanilla extract, and almond extract to the batter, and mix just until combined to incorporate the liquids evenly without overmixing.
- Combine Flour and Salt, then Add to Batter: Sift together the all-purpose flour and salt. Slowly add the flour mixture to the batter in three additions on low speed, mixing just until combined after each to avoid overworking the gluten. Scrape the bowl sides, then fold gently by hand with a rubber spatula a few times to ensure all flour is incorporated.
- Pour Batter into Pan: Deposit the batter into the greased bundt pan, spreading it out evenly. Tap the pan lightly on the countertop to remove any air bubbles trapped inside the batter for an even crumb.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester inserted into the center comes out clean. Note that 1 hour 30 minutes is typical for many ovens at 300°F.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 15 minutes to set. Then invert carefully to remove the cake from the pan and allow it to cool completely on a wire rack to finish cooling.
- Serve: Once cooled, dust the cake generously with powdered sugar. Slice and serve it plain or topped with freshly whipped cream and fresh berries for a delightful presentation and flavor contrast.
Notes
- Make sure all dairy and eggs are at room temperature to ensure proper mixing and texture.
- Do not overmix the flour into the batter to keep the cake tender and moist.
- Greasing the bundt pan well is crucial to prevent sticking and breaking when unmolding.
- Baking times may vary slightly depending on your oven, so test with a cake tester or toothpick for doneness.
- You can substitute almond extract with more vanilla extract if preferred.
- This pound cake tastes delicious on its own, but fresh berries and whipped cream add a fresh, light contrast to the dense cake.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cream cheese pound cake, moist pound cake, bundt cake, classic dessert, cream cheese dessert
