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Epicurious

Cream Cheese Pound Cake

4.3

(100)

Image may contain Confectionery Food Sweets Dessert Creme and Cream
Photo by Jonathan Lovekin

The cake is put into a cold oven and then baked slowly at gradually increasing temperatures.

Recipe information

  • Yield

    Makes 1 large cake

Ingredients

1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour

Preparation

  1. Step 1

    Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.

    Step 2

    Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

TagsDessertCakeCream CheeseCheeseDairyVanillaHerbs & SpicesNut Free5 Ingredients or FewerMake AheadBakingElectric MixerBon Appétit

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