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Homemade Cream Cheese Pound Cake photo

Cream Cheese Pound Cake

This Cream Cheese Pound Cake is a delightful blend of buttery richness and creamy tang. Perfect for any occasion!
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 3 sticks unsalted butter room temperature
  • 8 oz cream cheese room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • Nonstick cooking spray

Equipment

  • Stand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • 9x5-inch loaf pan
  • Cooling rack

Method
 

Stepwise Method:
  1. Step 1: Preheat your oven to 325°F (160°C).
  2. Step 2: Spray your loaf pan with nonstick cooking spray.
  3. Step 3: In a large mixing bowl, combine the unsalted butter and cream cheese, and beat until light and fluffy (3-5 minutes).
  4. Step 4: Gradually add the sugar, beating until well combined.
  5. Step 5: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
  6. Step 6: In a separate bowl, whisk together the flour and salt.
  7. Step 7: Gradually add the dry ingredients to the wet mixture and mix on low until just combined.
  8. Step 8: Pour the batter into the prepared loaf pan.
  9. Step 9: Bake for 70-80 minutes or until a toothpick comes out clean.
  10. Step 10: Cool in the pan for 10-15 minutes, then transfer to a cooling rack.

Notes

  • Ensure all ingredients are at room temperature.
  • Don’t rush the creaming process for a lighter cake.
  • Let the cake cool completely before slicing.