Description
Discover how to bake a rich, moist, and tender cream cheese pound cake from scratch. This recipe elevates a classic with a delightful tang and soft crumb.
Ingredients
1 cup (2 sticks) unsalted butter, softened to room temperature
8 ounces cream cheese, softened to room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract, pure extract for best flavor
2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
Instructions
Prepare your oven and pan. Preheat your oven to 325°F (160°C). Grease and lightly dust a 10-inch tube or Bundt pan with a little plain flour.
Cream the dairy items. In a large mixing bowl, combine the room temperature cream cheese and unsalted butter. Beat them together until the mixture is light and fluffy.
Gradually add the sweetener. Slowly incorporate the granulated sweetener into the creamed mixture. Continue beating until the combination is smooth and well-aerated.
Incorporate the protein. Add the large protein sources one at a time, beating well after each addition. Ensure each one is fully blended before adding the next.
Stir in the flavoring. Mix in the aromatic liquid until just combined.