This cream cheese pound cake makes for a very moist, soft and tender cake that has a beautiful golden-brown crust.To store the cake, keep it wrapped in plastic, for up to three days at room temperature, one week in the refrigerator or freeze for up to three months.
Ingredients
- 3 cups (390 grams) all-purpose flour
- 8 ounce (226 grams) package cream cheese, room temperature
- 1 ½ cups (340 grams) unsalted butter, room temperature
- 2 ¾ cups (550 grams) granulated white sugar
- 6 large eggs, room temperature
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 ½ teaspoons pure vanilla extract
- Zest (outer skin) of one lemon or orange (optional)
Instructions
- Preheat oven to 350 degrees F (180 degrees C) and place oven rack in center of oven.
- Grease/butter and flour a 10 inch (25 cm) baking pan.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt then set aside.
- In the bowl of your electric mixer, or using a hand mixer, beat the butter and cream cheese until smooth. Gradually add in the sugar, scraping down the sides of the bowl as needed, and keep beating on medium-high speed for about 5 minutes until light and fluffy.
- Add in the vanilla and lemon zest and beat until well incorporated.
- Add in the eggs, one at a time, mixing well after each addition.
- Add the flour mixture, in three additions, and mix until just combined.
- Pour the batter into the prepared baking pan and smooth the top.
- Place in the oven and bake for about 55 – 70 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow to cool on a wire rack for about 30 minutes so it can set then remove the cake from the pan to cool off completely.
- Serve and enjoy.
