Description
A rich, buttery cream cheese pound cake with a velvety, tender crumb and delicate vanilla and almond flavors. Perfect for holidays, family gatherings, or an everyday dessert with coffee.
Ingredients
1 cup butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C) and thoroughly grease and flour a Bundt pan.
- Cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and almond extract.
- Gradually add the flour and salt, mixing just until the batter is smooth and combined.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Notes
Add lemon or orange zest for a brighter citrus flavor.
Fold in chopped pecans, walnuts, or mini chocolate chips for added texture.
Serve with fresh berries, whipped cream, vanilla ice cream, fruit preserves, powdered sugar, or a simple vanilla glaze.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze tightly wrapped slices for up to 3 months and thaw at room temperature or warm briefly in the microwave.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 79 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 155 mg
