Buttery Cream Cheese Pound Cake

5 from 2 votes

Buttery Cream Cheese Pound Cake has a light, moist texture and amazing butter almond vanilla flavors! Dust with powdered sugar and serve this vanilla pound cake with fresh berries for a delightful treat!

Prep Time20

Cook Time1 25

Total Time1 45

Course: Cake, Dessert

Cuisine: American

Keyword: Buttery Cream Cheese Pound Cake

Servings: servings

Calories: 384kcal

Author: Jessica & Nellie

Ingredients

2 ½ cups sugar
1 cup butter 2 sticks, 8oz, softened to room temperature
8 oz cream cheese room temperature
1 TBSP vanilla extract
1 ½ tsp almond extract
6 eggs room temperature
3 cups all-purpose flour spoon and leveled
¼ tsp salt
½ tsp baking soda

Instructions

Prep: Preheat the oven to 325°F. Grease a 10 cup bundt pan with butter, and coat its inner sides with some all-purpose flour. (I’ve used a 9’’pan, but a 10’’ pan would also work for this recipe). Set it aside.
All ingredients in this recipe need to be room temperature. Prepare ahead of time by pulling out the butter, cream cheese, and eggs about an hour before you want to start baking.
Batter: Place softened butter and sugar in a large bowl. Use an electric mixer or a hand mixer (to build some muscles!) and mix until the mixture is fluffy and well combined. Note 1: Butter will get pale yellow and airy, and that’s the sign that it’s well combined. Note 2: using an electric mixer will get you the same results with less time and effort, but achieving it with a hand mixer is possible too.
Add vanilla extract, almond extract and cream cheese and mix.
Next, incorporate one egg at a time. You should mix just enough to combine, don’t over-mix, or your cake will end up denser than expected.
Whisk together flour, salt, and baking soda in a separate bowl and then incorporate them into the cake batter. Stir with a spatula until combined. Once again, be careful not to over-mix.
Bake: Transfer the batter to the prepared bundt cake pan and tap it on the counter to release air bubbles.
Bake your cake for 1:15-1:25 minutes or until an inserted toothpick comes out perfectly clean.
Place cake pan on a cooling rack for about 20 minutes. Place a plate on top and overturn gently, releasing the cake onto the plate. Dust with powdered sugar and serve with sliced almonds and fresh berries. Enjoy!

Notes

This cake will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Freeze butter pound cake in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

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