Cream Cheese Pound Cake (Print Version)

# Ingredients:

→ For the Cake

01 - 1 cup (226 g) unsalted butter, softened to room temperature
02 - 8 oz (226 g) cream cheese, softened to room temperature
03 - 3 cups (600 g) granulated sugar
04 - 6 large eggs, lightly beaten
05 - 1 tablespoon vanilla extract
06 - 3 cups (375 g) all-purpose flour
07 - ¼ teaspoon baking soda
08 - 1 teaspoon table salt

→ Optional Toppings

09 - Powdered sugar for dusting
10 - Vanilla glaze or chocolate ganache
11 - Whipped cream and fresh berries

# Instructions:

01 - Heat your oven to 300°F (150°C). Thoroughly grease your bundt pan, making sure to get into all the nooks and crannies. Dust with flour, then tap out any excess. This careful preparation ensures your cake will release beautifully after baking.
02 - In a large bowl, add your softened butter and cream cheese. Beat with an electric mixer on high speed until the mixture becomes smooth and creamy - this might take 2-3 minutes. Make sure to scrape down the sides of the bowl a few times to get everything well incorporated.
03 - Add the sugar to your butter mixture and crank the mixer back up to high speed. Beat until the mixture becomes noticeably lighter in color and fluffy in texture - about 3-4 minutes. This step creates tiny air pockets that give your pound cake its perfect texture.
04 - With your mixer on high, add one egg and mix until it's completely blended in. Then beat for another 30 seconds on medium-high speed. Repeat this process with each egg, one at a time. This methodical approach helps create that signature pound cake structure.
05 - Pour in the vanilla extract and mix until it's evenly distributed throughout the batter.
06 - In a separate bowl, whisk together your flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring until just combined. Once everything is incorporated, beat on medium speed for one more minute. The finished batter should look smooth, silky, and somewhat light.
07 - Pour the batter evenly into your prepared bundt pan. Bake in your 300°F oven for 1 hour and 35-40 minutes. Patience is key here - the low temperature ensures a moist, evenly baked cake. When done, the cake will be a beautiful golden brown, and a wooden skewer inserted into the center should come out clean or with just a few moist crumbs.
08 - Let your cake cool in the pan for 10-15 minutes - not too long or too short. Then carefully invert it onto a cooling rack to cool completely. Once cooled, serve plain or dress it up with powdered sugar, glaze, or fresh berries and cream for a special touch.

# Notes:

01 - This pound cake has a perfect dense-but-moist texture thanks to the cream cheese in the batter.
02 - Baking at a lower temperature (300°F instead of the usual 350°F) takes longer but results in a more tender, evenly baked cake.
03 - You can store this cake at room temperature, tightly wrapped, for up to 5 days.
04 - For longer storage, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature to serve.
05 - Using all-purpose flour gives this cake its ideal texture - cake flour will make it too light and fluffy for a true pound cake.

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