Cream Cheese Pound Cake




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An fantastic treat, cream cheese pound cake combines the lusciousness of cream cheese with the yeasty flavor of classic pound cake, and it's ready to be baked. This recipe yields a soft, fragile cake with a little sourness that is perfect for any celebration.

One cup of softened unsalted butter, divided between two sticks

1 container of softened cream cheese (8 oz.)

granulated sugar, 3 cups

a dozen big eggs

1/8 teaspoon of vanilla flavoring

flour, all-purpose, three cups


one-fourth teaspoon of salt

 

The oven temperature should be set to 325°F, or 165°C, before you begin. A 10-inch bundt pan or tube pan should be greased and gently dusted with flour.

Combine all of the ingredients in a large bowl and whisk in the butter and cream cheese until smooth.

Beat in the sugar gradually until a creamy consistency is achieved.

Gradually beat in the eggs, followed by the vanilla essence.

As you gently whisk, incorporate the flour and salt.

Coat the top of the prepared pan with the mixture and pour it in.


In order to get a clean toothpick test in the middle, bake for about 1 hour and 30 minutes.

Allow it to cool for ten minutes in the pan before moving it to wire racks to cool fully.

 

Advice on How to Serve and Store:
When presenting cream cheese pound cake, be sure to look at how it looks. For a more refined presentation, cut the cake into equal slices and dust with powdered sugar. To make it even more decadent, you may top it with vanilla ice cream and sprinkle it with caramel sauce. Amazing flavor sensations are created when warm sticky cake, cold creamy iced dessert, and gooey caramel are combined.