Classic Cream Cheese Pound Cake
A tender and moist pound cake with the delicious flavor of cream cheese.
Equipment
- tube pan or bundt pan
Ingredients
- vegetable shortening and flour for greasing and dusting the pan
- 1 1/2 cups unsalted butter (3 sticks), room temperature
- 1 8-oz package cream cheese, room temperature
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 2 3/4 cups all purpose flour
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract, optional but recommended
Instructions
- Preheat oven to 300°
- Generously grease a 10 inch tube pan or Bundt pan with vegetable shortening and dust with flour.
- In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for 3-4 minutes until smooth and fluffy.
- Gradually add the sugar, beating for 4-5 minutes until the mixture is very light and creamy.
- Add the eggs one at a time, mixing well after each addition.
- In a bowl, whisk together the flour and salt. Reduce mixer speed to low and add the flour mixture, mixing just until combined.
- Stir in the vanilla and almond extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 1 hour 40 minutes to 1 hour 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then remove and allow the cake to cool completely.
