Cream Cheese Pound Cake
A crowd-pleasing cream cheese buttery pound cake baked in a bundt pan.
Servings: 16
Equipment
- kitchenaid mixer
- bundt cake pan
- measuring cups and spoons
- spatula set
Ingredients
- 1 1/2 cups Unsalted Butter 3 Sticks, softened
- 6 ounces Cream Cheese softened
- 3 cups Sugar
- 1 Tablespoon Pure Vanilla Extract
- 4 Eggs plus 2 Egg Yolks
- 1/4 cup Whole Milk or Buttermilk
- 3 cups Cake Flour
- 1 teaspoon Salt
- Optional:
- Powdered Sugar to dust on the cake after baking
Instructions
- Heat oven to 300 degrees. Spray 12-cup nonstick Bundt pan with baking spray with flour. Coat the pan well to prevent sticking.
- In a large mixing bowl, beat butter, cream cheese, and sugar on medium-high speed until light and fluffy, about 4 minutes. Add vanilla, eggs, egg yolks, and whole milk. Mix for 1-2 minutes.
- Stir in flour and salt and mix just until combined, avoid overmixing. Fold all ingredients together.
- Pour into prepared bundt pan. Gently tap pan on the counter to release air bubbles. Bake for 1 hour 15 minutes -- 1 hour 25 minutes, or until the cake tester comes out clean.
- Let cake cool in pan for 15 minutes. Invert cake onto rack and let cool completely.
- Keep cake covered to preserve freshness.
- *Recipe adapted from America's Test Kitchen, The Perfect Cake Cookbook
Nutrition
Calories: 430kcal | Carbohydrates: 61g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 187mg | Potassium: 185mg | Fiber: 2g | Sugar: 41g | Vitamin A: 214IU | Calcium: 37mg | Iron: 1mg
