Classic Cream Cheese Pound Cake

Classic Cream Cheese Pound Cake 🧀

Indulge in the timeless charm of a classic cream cheese pound cake! With its rich, buttery flavor and tender crumb, this dessert is perfect for any occasion. Pair it with fresh fruit or a drizzle of caramel for an extra touch of elegance. 🍓🍯

Ingredients

• 1 cup of unsalted butter, softened 🧈
• 8 oz of cream cheese, softened 🧀
• 3 cups of granulated sugar 🍚
• 6 large eggs, at room temperature 🥚
• 1 teaspoon of vanilla extract 🌿
• 1/2 teaspoon of almond extract 🌰
• 3 cups of all-purpose flour 🌾
• 1/4 teaspoon of salt 🧂

Instructions

1. Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. Cream the butter, cream cheese, and sugar: In a large bowl, beat the butter, cream cheese, and sugar together until light and fluffy. This step is crucial for a tender cake.
3. Add the eggs: Incorporate the eggs one at a time, beating well after each addition. Don’t rush this step—each egg helps create a smoother batter.
4. Add the extracts: Mix in the vanilla and almond extracts until evenly distributed.
5. Combine dry ingredients: Sift together the flour and salt. Gradually add this to the wet mixture, mixing until smooth and fully combined.
6. Prepare for baking: Pour the batter into the prepared pan, smoothing the top with a spatula.
7. Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Chef’s Tip

For a luxurious touch, serve your pound cake with fresh berries, whipped cream, or a drizzle of caramel sauce. It’s also delightful with a simple dusting of powdered sugar! 🎂✨

Common Issues and Solutions

1. Why is my cake too dense?
   • Cause: Overmixing the batter or skipping the creaming step.
   • Solution: Beat the butter, cream cheese, and sugar thoroughly to incorporate air into the batter.
2. Why did my cake crack on top?
   • Cause: This is normal for pound cakes due to the thick batter. Embrace it as part of its rustic charm!
3. Can I use salted butter?
   • Yes, but reduce the added salt to balance the flavor.
4. Can I freeze this cake?
   • Absolutely! Wrap the cooled cake tightly in plastic wrap and store it in an airtight container for up to 3 months. Thaw at room temperature before serving.

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