Homemade Cream Cheese Pound Cake is classic dessert made with a few simple ingredients. It’s a moist, dense cake enclosed in a buttery crust. dense with a thick, buttery crust. Original recipe by AllRecipes.com. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
pound cake
|
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1-1/4 cups unsalted or salted butter, softened Same as 2 sticks and 4 tablespoons.
- 3 cups granulated sugar
- 1/4 cup buttermilk *See note below.
- 6 large eggs Room temperature.
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour sifted, spooned and leveled
- baking spray with flour Use to grease cake pan.
- *Increase butter to 1-1/2 cups if NOT using buttermilk.
Ingredients
|
|
Instructions
- Preheat oven to 325 degrees.
- In large bowl, cream together softened cream cheese, softened butter, and sugar. Use a spoon or hand mixer to beat until smooth and fluffy.
- Pour in 1/4 cup buttermilk. Add six eggs one at a time. Beat well after adding each one.
- Add flour gradually. Beat until well combined. Stir in vanilla extract. Set aside.
- Spray a 12-cup bundt pan with baking spray that contains flour. OR grease with vegetable oil and lightly dust with all-purpose flour. Shake off excess.
- Carefully spoon cake batter into prepared pan.
- Bake 1 hour. Remove from oven to check for doneness. Insert long knife all the way to bottom. Remove and check blade. If blade is clean, cake is done. If batter sticks to blade, return to oven and bake 10-15 minutes. Repeat until blade comes out clean.
- After baking, allow cake to stand in pan for 10 minutes. Loosen edges with a rubber spatula. Carefully invert onto plate.
- Serve warm or cold.
- Makes 12-14 servings (depending on size of each slice).