Introduction:
To bake cream cheese pound cake is an amazing dessert that merges cream cheese richness with the yeastiness of any traditional pound cake. A very slight sourness to its taste, this recipe makes a moist and tender cake good for any occasion.

 

Ingredients:
1 cup (2 sticks) unsalted butter, softened

1 package (8 oz) cream cheese, softened

3 cups granulated sugar

6 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1/4 teaspoon salt

 

Directions:
You should preheat your oven to 325°F (165°C). Grease and lightly dust a ten-inch tube or bundt pan with flour.

In a big bowl mix well together and add slowly the butter and cream cheese till they become free from lumps.

Gradually put in sugar while beating until it becomes creamy.

Beat in eggs one by one after which stir in vanilla extract.

With stirring just enough, gradually fold in the flour and salt.

Pour into prepared pan smoothing surface on top.

Bake for about 1 hour plus 30 minutes or until toothpick inserted comes out clean at the center.

Let it cool within the pan for 10 minutes before transferring to wire racks completely cool.

 

Serving and Storage Tips:
Serving Tips:
Examine the cake’s appearance when offering cream cheese pound cake. Cut the cake evenly and then sprinkle with powdered sugar for elegance. Another option is to add a scoop of vanilla ice cream alongside a drizzle of caramel sauce for a more sinful experience. When placed together, warm sticky-cake, cold creamy-iced dessert and gooey caramel create amazing taste sensations.