Cream Cheese Pound Cake

Ingredients

• 3 cups (335 grams) cake flour (, spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (340 grams) unsalted butter (, softened)
• 8 ounces (226 grams) brick-style cream cheese (, softened)
• 2 3/4 cups (550 grams) granulated sugar
• 6 large eggs (, at room temperature)
• 2 teaspoons pure vanilla extract

Instructions

1. 1

   Preheat the oven to 325°F (163°C). Spray a 10-inch (12 cup) bundt pan well with nonstick cooking spray and set aside.

2. 2

   In a large mixing bowl, whisk together the cake flour, baking powder, and salt until well combined. Set aside.

3. 3

   In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, cream cheese, and granulated sugar together on medium speed for 4 to 5 minutes or until light and fluffy.

4. 4

   Mix in the eggs, one at a time, stopping to scrape down the sides of the bowl as needed, then mix in the pure vanilla extract.

5. 5

   Add the dry ingredients to the wet ingredients and mix together until just combined.

6. 6

   Scoop the batter into the prepared bundt pan and spread it around into one even layer. Firmly tap the pan on the counter several times to remove any large air bubbles.

7. 7

   Bake for 1 hour 25 minutes to 1 hour 35 minutes (I recommend baking it closer to the higher end to ensure that it’s fully baked) or until a skewer inserted into the cake comes out clean. If needed, tent with foil to prevent excess browning on top of the cake.

8. 8

   Remove from the oven and allow the cake to cool in the pan on a wire rack for 30 minutes. Then, carefully invert the cake onto the wire rack, remove it from the pan, and allow it to cool completely before slicing into it.