Ingredients
Scale
Core Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp vanilla extract (or 1/2 vanilla + 1/2 almond extract)
Instructions
- Prepare the oven: Preheat to 325°F (163°C). Grease and flour a 10‑inch bundt pan generously.
- Cream the butter and cream cheese: Beat them together until smooth and fluffy. This step creates the cake’s signature texture.
- Add the sugar: Mix until light and creamy—about 3–5 minutes.
- Add eggs one at a time: Beat well after each addition to keep the batter silky.
- Add the dry ingredients: Sift flour and salt together. Add slowly into the batter, mixing just until combined.
- Add the vanilla extract: Mix briefly.
- Fill the bundt pan: Smooth the top with a spatula.
- Bake: Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick comes out clean.
- Cool properly: Let the cake rest in the pan for 10–15 minutes, then flip onto a cooling rack.
Notes
Avoid overbaking. A pound cake dries out fast if left too long in the oven.