Cream Cheese Pound Cake - INCREDIBLE! So simple, yet so delicious! Butter, cream cheese, sugar, eggs, flour, vanilla. Serve with fresh fruit or vanilla ice cream. You can make the cake ahead of time and freeze for later. Great for parties, potlucks, holiday meals, and a delicious homemade gift. #cake #fromscratch #homemade #poundcake #bundtcake
Preheat oven to 300ºF. Grease and flour a 10-inch Bundt or tube pan. Set aside.
Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugar. Add eggs, one at a time, beating just until the yolk disappears.
Combine flour and salt. Gradually add to butter mixture. Mix at low speed just until blended. Stir in vanilla.
Pour batter into prepared pan. Bake for 1 hour and 45 minutes, or until wooden skewer comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely on wire rack.
Notes:
To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
I prefer Philadelphia brand cream cheese.
This cake is baked slow and low. It is baked at 300ºF for 1hour and 45 minutes.
Check the cake around the 1½-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.