Name: Velvety Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Ingredients: 6 large eggs; 3 cups granulated sugar; 3 sticks unsalted butter (room temperature); 8 oz cream cheese (room temperature); 3 cups cake flour, sifted after measuring

pound cake

How do I get my pound cake to come out of the pan cleanly?

How do I prevent my pound cake from being too dry?

Is it okay if my pound cake has a crack on top?

Enjoy a delicious, ever-so-tender cream cheese pound cake that's perfect for toasting or pairing with fresh fruit. It also freezes well, making it an excellent make-ahead dessert.

Milk

Eggs

Wheat

Vegetarian

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eggs

Sugars & Sweeteners

sugar

Butter & Margarine

unsalted butter

Cheese

cream cheese

Flour & Meal

cake flour

Water

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Dietary Fiber

Sugar

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Total polyunsaturated fatty acids

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Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Folic Acid (B9)

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Iodine

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Velvety Cream Cheese Pound Cake

Dairy

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/velvety-cream-cheese-pound-cake-2701554-3.jpeg

Preheat the oven to 300°F (150°C). Grease and flour a large (12 cup) Bundt pan or two loaf pans.

In a large mixing bowl, cream the unsalted butter and cream cheese until smooth.

Add the granulated sugar to the creamed butter and cheese mixture, and beat until light and fluffy.

Alternate adding eggs and sifted cake flour to the mixture, beating only until yolks disappear and all flour is incorporated. Be careful not to over-beat.

Pour the batter into the prepared Bundt pan or loaf pans.

Bake for 1 hour and 45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for 30 minutes before removing from the pan. Then, transfer to a wire rack to cool completely.

Velvety Cream Cheese Pound Cake

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