Heavenly Pound Cake! It's deliciously buttery and moist, amazingly soft and melt-in-your-mouth tender and it has an irresistible flavor. It's the perfect dessert for any celebration and it doesn't require a frosting!
Ready in: 2hours30minutes
1(8 oz) pkg.cream cheese,at room temperature*
1 1/2cups (340g)unsalted butter,at room temperature
2 1/2cups (500g)granulated sugar
6largeeggs,at room temperature
2 1/2cups (354g)unbleached all-purpose flour(scoop and level to measure), plus more for dusting pan
Preheat oven to 325 degrees.
In the bowl of an electric stand mixer blend butter and cream cheese until smooth. Add in sugar and salt and whip on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl.
Mix in eggs one at a time, until just blended, and adding in vanilla with last egg. Scrape down bowl.
Add in flour then mix just until combined.
Spray a 12 cup** (10-inch) bundt pan or tube pan (without a removable base) generously with non-stick cooking spray, be sure to cover entire surface everywhere if an area is missed cake will stick. Dust with flour and shake out excess.
Pour batter around into prepared pan then spread evenly.
Bake in preheated oven until a wooden skewer or toothpick inserted into cake comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.
Let cool in pan on a wire rack 20 minutes, loosen edges with a knife, then invert onto wire rack to cool completely.
Once cool slice and serve with lightly sweetened whipped cream and berries or fruit compote if desired.
*Room temperature ingredients are used so ingredients blend together better and cake rises better.
**In addition to the vanilla extract you can also flavor the cake with lemon zest, orange zest or 3/4 tsp almond extract for extra flavor.
***If you aren't sure how many cups your bundt pan or tube pan will hold you can measure out and count 1 cup increments of water into pan until it's full. Drain and dry thoroughly before proceeding with recipe or cake will stick.
Cake can also be baked in two loaf pans (9 by 5-inch) instead. I recommend greasing and also lining with parchment (and greasing parchment). Bake time is the same.
Don't cool in pan too long or the moisture and steam from the cake can cause it to stick to the pan.
If at any time during baking you feel the top is browning too much tent with aluminum foil to prevent excessive browning. I never need to but each oven varies.