Cream Cheese Pound Cake
Looking for a tasty dessert idea? Try using cream cheese in place of some of the butter in a pound cake. This Cream Cheese Pound Cake is a fun and unique sweet treat!
Servings: 16 slices
Calories: 462kcal
Ingredients
- 8 oz. cream cheese room temperature
- 1 cup unsalted butter room temperature
- 2½ cups granulated sugar
- 6 large eggs room temperature
- ½ cup sour cream
- 1 Tbsp vanilla extract
- 3½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup heavy whipping cream
- confectioner’s sugar for dusting
Instructions
- Preheat oven to 325°F.
- Using a stand mixer, add cream cheese and butter; mix on medium speed for 2-3 minutes, or until smooth.
- Add granulated sugar; mix for 3-4 minutes, or until light and fluffy.
- Add eggs two at a time, mixing after each addition until well combined.
- Add sour cream and vanilla extract; mix until well combined.
- Using a separate bowl, whisk together flour, baking powder and salt. Add half of the flour mixture to the butter mixture; mix on low speed until well combined.
- Add cream; mix on low speed until well combined.
- Add remaining flour; mix on low speed until well combined.
- Grease and flour a 12-cup Bundt pan. Transfer batter into pan.
- Bake for 45 minutes. Tent the top of the cake with foil and continue baking for 75-80 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool for 2 hours in the pan before inverting pan onto a wire rack or serving plate.
- Dust top of cake with confectioner’s sugar before slicing and serving.
Nutrition
Calories: 462kcal | Carbohydrates: 54g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 156mg | Potassium: 123mg | Fiber: 1g | Sugar: 32g | Vitamin A: 897IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
