---
comments: true
tags:
- cake
- dessert
- american
---
# :birthday: Cream Cheese Pound Cake
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| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 12 | 2.65 hours |
## :salt: Ingredients
- :butter: 1.5 cups unsalted butter
- :cheese_wedge: 8 oz cream cheese
- :candy: 2.75 cups granulated sugar
- :egg: 6 large eggs
- :ear_of_rice: 3 cups cake flour
- :salt: 0.5 tsp salt
- :icecream: 1 Tbsp vanilla
- :candy: some confectioners' sugar
## :cooking: Cookware
- 1 12 cup bundt pan
- 1 mixer bowl
- 1 wire rack
## :pencil: Instructions
### Step 1
Start by preheating your oven to 325°F then liberally spray a 12 cup bundt pan with non-stick baking spray or greasing
with butter or shortening and then flour.
### Step 2
In your mixer bowl, add unsalted butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed.
Slowly add in granulated sugar beat on high speed for an additional 7 minutes until very pale yellow and fluffy. There
is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
### Step 3
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
### Step 4
Turn your mixer down to its lowest speed, and slowly add cake flour into batter in two increments then add salt. Be
careful not to overbeat.
### Step 5
Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
### Step 6
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 to 20 minutes or until a toothpick inserted in the
center of the cake comes out clean.
### Step 7
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least 1 hour or until the cake is
cool to the touch.
### Step 8
Dust with confectioners' sugar and serve.
## :link: Sources
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