Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan. Make sure to coat every crevice of the pan to prevent the cake from sticking. If you prefer, you can use a non-stick baking spray with flour for extra convenience.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the 1 cup softened butter and 8 ounces cream cheese together with an electric mixer on medium speed until the mixture becomes light and fluffy. This should take about 4-5 minutes. The combination of butter and cream cheese will give the cake its signature richness and smooth texture.
Step 3: Add the Sugar and Eggs
Gradually add 3 cups granulated sugar to the butter and cream cheese mixture while continuing to mix on medium speed. Beat for an additional 3-4 minutes until the sugar is fully incorporated and the mixture is smooth.
Next, add the 6 eggs, one at a time, ensuring each egg is fully mixed in before adding the next. It’s important to add the eggs slowly to create a smooth, well-emulsified batter. Scrape down the sides of the bowl occasionally to ensure all ingredients are evenly incorporated.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together 3 cups sifted all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder (if using). The flour should be sifted to prevent any lumps from forming in the batter.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients in batches, alternating with 1 teaspoon vanilla extract and 1 teaspoon almond extract (if using). Start with the dry ingredients and mix until just incorporated, then add a bit of vanilla extract, followed by more dry ingredients, and continue this pattern until everything is combined.
Mix on low speed to prevent flour from spilling out of the bowl. Once all ingredients are added, stop mixing as overworking the batter can lead to a dense texture.
Step 6: Pour the Batter Into the Pan
Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles, ensuring the batter settles evenly into the pan.
Step 7: Bake the Pound Cake
Place the pan in the preheated oven and bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake will be golden brown on top and have a slight spring when gently touched.
Every oven is different, so start checking the cake at the 1-hour mark to avoid overbaking. If the cake begins to brown too quickly, cover the top loosely with aluminum foil.
Step 8: Cool the Cake
Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully turn the pan over onto a wire cooling rack to remove the cake. Let the cake cool completely on the rack before serving or glazing.
Step 9: Make the Glaze (Optional)
For an extra touch of sweetness, you can prepare a simple glaze. In a small bowl, whisk together 1/2 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract until smooth. If the glaze is too thick, add a little more milk, one teaspoon at a time, until you reach a drizzle consistency.
Once the cake has cooled, drizzle the glaze over the top. The glaze will harden slightly, giving the cake a beautiful, glossy finish.
Serving Suggestions:
- Serve as-is: This pound cake is rich and moist on its own and doesn’t need any frosting or topping to be delicious.
- Top with fresh fruit: Serve slices of pound cake with fresh strawberries, raspberries, or a scoop of whipped cream for a light and fresh twist.
- Pair with coffee or tea: This cake pairs wonderfully with your favorite hot beverage, making it perfect for afternoon tea or a light breakfast.
- Dress it up: Add a sprinkle of powdered sugar, or top with a dollop of fresh whipped cream or vanilla ice cream for an indulgent dessert.
Storage Tips:
- Room Temperature: Store the cream cheese pound cake at room temperature for up to 3 days. Keep it covered in an airtight container or wrapped in plastic wrap to retain its moisture.
- Refrigerate: If you live in a warmer climate, you can store the cake in the refrigerator for up to 1 week.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Conclusion:
This Cream Cheese Pound Cake is the epitome of comfort food with its rich, buttery texture and subtle tang from the cream cheese. Whether you bake it for a special occasion or simply as a treat for yourself, it’s guaranteed to be a crowd-pleaser. The dense yet moist crumb is perfect for pairing with your favorite fruits or a scoop of ice cream. With the optional glaze, this cake is truly elevated to the next level of decadence, but it’s just as delicious without. Every bite is a reminder of why this cake has become a timeless classic!