Old Fashioned Cream Cheese Pound Cake

Old Fashioned Cream Cheese Pound Cake is a classic, rich, and buttery dessert with a tender crumb and a hint of tanginess from the cream cheese. It’s perfect for any occasion and pairs wonderfully with fresh berries, whipped cream, or a simple dusting of powdered sugar. Here’s how to make it:

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Ingredients:

• 1 1/2 cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract (optional, for extra flavor)

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 325°F (165°C).
• Grease and flour a 10-inch Bundt pan or tube pan, ensuring all crevices are coated to prevent sticking.

2. Cream the Butter, Cream Cheese, and Sugar:

• In a large mixing bowl or stand mixer, beat the softened butter and cream cheese together on medium speed until smooth and creamy (about 2-3 minutes).
• Gradually add the sugar, beating until the mixture is light and fluffy (about 5-7 minutes).

3. Add the Eggs:

• Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.

4. Combine Dry Ingredients:

• In a separate bowl, whisk together the flour, baking powder, and salt.

5. Incorporate Dry Ingredients:

• Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. Be careful not to overmix.
• Stir in the vanilla extract and almond extract (if using).

6. Bake:

• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
• If the top begins to brown too quickly, loosely tent it with aluminum foil.

7. Cool:

• Allow the cake to cool in the pan for 15-20 minutes.
• Carefully invert the cake onto a wire rack to cool completely.

8. Serve:

• Slice and serve as is, or with your favorite toppings like fresh berries, whipped cream, or a dusting of powdered sugar.

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Tips:

• Ensure all ingredients are at room temperature for the best texture.
• Do not overmix the batter after adding the flour, as this can result in a dense cake.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy this Old Fashioned Cream Cheese Pound Cake—a timeless treat that’s sure to impress!