Cream Cheese Pound Cake

Ingredients:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.
2. In a large bowl, cream the butter and cream cheese together until smooth and fluffy.
3. Gradually add the sugar, beating well until light and creamy.
4. Add the eggs one at a time, mixing well after each addition.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the batter, mixing just until combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Serving Tips

• Serve plain, dusted with powdered sugar, or topped with fresh berries.
• Drizzle with a simple vanilla or lemon glaze for extra flavor.
• Pairs beautifully with coffee or tea.

Storage

• Store tightly covered at room temperature for up to 3 days.
• Refrigerate for up to 1 week, or freeze for up to 3 months.