Cream Cheese Pound Cake
A rich, velvety Bundt pound cake made with butter, a block of cream cheese, sugar, eggs and flour, baked at 325°F and turned out after a 5-minute rest.
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Ingredients
- 1 1/2 cups unsalted butter softened
- 8 ounces cream cheese softened; full-fat brick-style
- 2 1/2 cups granulated sugar
- 6 eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
Instructions
- Heat the oven to 325°F. Grease and flour a Bundt pan.
- In a stand mixer, combine the butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and beat for another 3 minutes, until light and fluffy.
- Add the eggs one at a time, beating after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, cornstarch and salt. Slowly add them to the butter mixture and mix until fully incorporated.
- Spread the batter evenly in the prepared pan. Bake for 65 to 75 minutes, until a wooden skewer or toothpick inserted 1 inch from the edge comes out clean.
- Let the cake rest in the pan for 5 minutes. Remove it from the pan and let it cool completely on a wire rack before serving.
Notes
Use full-fat brick-style cream cheese. The total includes the 5-minute rest in the pan but not the time to cool completely.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 51gProtein: 5.8gFat: 24.2gSodium: 147mgFiber: 0.6gSugar: 31.9g
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