This Cream Cheese Pound Cake is OUTRAGEOUSLY good, and also ridiculously simple to make. Only a handful of ingredients, and all things you probably already have on hand in your kitchen. This cake is nice and sturdy so holds up well for entertaining as your star dessert.
|Cream cheese block||8 Ounce (at room temperature)|
|Butter||1 Cup (16 tbs) (at room temperature)|
|Sugar||3 Cup (48 tbs)|
|Vanilla paste||1 Tablespoon (vanilla extract)|
Preheat the oven to 325 degrees.
Prepare a bundt pan by greasing with butter and dusting with flour. This will prevent the cake from sticking.
Cream the cream cheese and butter together until combined. Add the sugar and salt and mix until incorporated and smooth. Add the eggs one at a time allowing each to incorporate before adding the next. Mix in the vanilla paste. Next add the flour. Mix until just combined, be careful not to over mix.
Scrape the dough into the prepared pan, smooth out the top with your spatula, and place in the oven. Bake for 1 hour and 45 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes in the pan, then invert onto a wire rack to cool completely. Enjoy plainly sliced, or garnished with berries and whipped cream!
For the icing I just did a confectioner's sugar glaze. Measure out 1 cup of confectioner's sugar and whisk in 2 tbsp milk and 1/2 tsp vanilla extract. If still to thick, add more milk a 1/2tbsp at a time. Drizzle over the cooled cake.
Serving size Complete recipe
Calories 6673Calories from Fat 2588
% Daily Value*
Total Fat 292 g449.2%
Saturated Fat 125 g625%
Trans Fat 0 g
Sodium 2391 mg99.63%
Total Carbohydrates 943 g314.3%
Dietary Fiber 11 g44%
Sugars 604 g
Protein 99 g198%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet