Rich Velvety Pound Cake (Printable Format)
A velvety, rich cake made with cream cheese in the batter for incredible moisture and a subtle tangy flavor - perfect with powdered sugar or fresh berries.
# What You'll Gather:
→ For the Cake
01 -
1 1/2 cups (190g) all-purpose flour
02 -
1 tsp baking powder
03 -
1/2 tsp salt
04 -
8 oz (225g) cream cheese, softened
05 -
1/2 cup (115g) unsalted butter, softened
06 -
1 cup (200g) granulated sugar
07 -
3 large eggs
08 -
1 tsp vanilla extract
09 -
1/2 cup (120ml) milk
→ For the Topping (Optional)
10 -
Powdered sugar (for dusting)
11 -
Fresh berries
12 -
Whipped cream
# Step-by-Step Instructions:
01 -
Preheat oven to 325°F (165°C). Grease and flour a 9-inch round cake pan or a bundt pan.
02 -
In a bowl, whisk together flour, baking powder, and salt.
03 -
In a large bowl, beat cream cheese and butter until smooth and creamy. Add sugar and beat until light and fluffy (about 2 minutes). Mix in eggs, one at a time, then add vanilla extract. Alternate adding flour mixture and milk, mixing until just combined.
04 -
Pour batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
05 -
Dust with powdered sugar and serve with whipped cream or fresh berries if desired.
# Important Tips:
01 -
For extra moisture, replace 1/2 cup of milk with sour cream
02 -
Make it citrusy: Add 1 tbsp lemon zest for a fresh twist
03 -
Storage: Keep in an airtight container at room temperature for 3 days or refrigerate for up to 5 days