Description
A rich, buttery, and moist pound cake enhanced with cream cheese and vanilla bean paste. Perfectly dense and aromatic, it’s ideal for serving plain or with toppings like berries and whipped cream.
Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tablespoon vanilla bean paste
3 cups all-purpose flour
1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (163°C) and grease a 10-inch bundt pan with butter and flour.
- In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually beat in the sugar and mix until light and airy, about 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla bean paste until fully incorporated.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 80 to 90 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Notes
Vanilla extract can be substituted for vanilla bean paste (1 tbsp).
Add citrus zest, nuts, or white chocolate chips for variation.
Top with glaze or fruit compote for extra flavor.
Store at room temperature for 3 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 150mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
