Cream Cheese Pound Cake (Print Version)

# Ingredients:

→ Cake Ingredients

01 - 226 g (1 cup) butter, unsalted and softened
02 - 226 g (8 oz) cream cheese, brought to room temperature
03 - 600 g (3 cups) white sugar
04 - 6 eggs, beaten slightly
05 - 1 tbsp vanilla extract
06 - 375 g (3 cups) plain flour
07 - 1 tsp salt (fine)
08 - 1/4 tsp baking soda

→ Optional Garnishes

09 - Sprinkle some powdered sugar on top
10 - Add a drizzle of chocolate ganache or vanilla glaze
11 - Serve with whipped cream and fresh fruit

# Instructions:

01 - Start by heating your oven to 150°C (300°F). Use butter or non-stick spray to grease your bundt pan really well, making sure to reach every corner. Sprinkle a little flour inside and shake out the extra. This step will make it easier to remove the finished cake.
02 - Put your butter and cream cheese in a mixing bowl and whip them together on high speed. It should turn into a creamy and smooth mixture after about 2 to 3 minutes. Be sure to scrape the bowl sides occasionally so everything blends evenly.
03 - Pour your sugar into the creamed butter mix and turn the mixer to high again. Keep mixing until it turns light and fluffy, which takes about 3 to 4 minutes. This process adds air and gives the batter a nice texture.
04 - Set the mixer to high. Drop in an egg, beat until it's mixed in, and then lower the speed. Repeat this with the rest of the eggs, adding one at a time. This step is key for the perfect mix and structure.
05 - Pour the vanilla into the batter and give it a quick mix so it's evenly spread throughout.
06 - In another mixing bowl, stir together the salt, baking soda, and flour. Slowly add this dry mix to the wet ingredients and stir gently. Once the flour is just combined, turn the mixer to medium for one more quick round. The batter should look smooth at this point.
07 - Pour the batter evenly into your greased pan. Set it in the preheated oven and bake for about 95 to 100 minutes. Go slow here – the lower oven temperature ensures a moist and perfectly baked cake. You'll know it's ready when the top is golden brown and a skewer inserted in the center comes out clean or with a few crumbs.
08 - Once done, let the cake sit in the pan for about 10 to 15 minutes. Don't wait too long or too little before flipping it out onto a cooling rack. Let it cool all the way before serving. Dress it up with powdered sugar, berries, or glaze for that final touch.

# Notes:

01 - The addition of cream cheese keeps the cake dense and moist.
02 - Baking at 300°F instead of the usual 350°F gives a softer texture and more even baking.
03 - You can wrap this cake up and keep it in your kitchen at room temp for around five days.
04 - Want to store it longer? Double-wrap it in plastic and foil, then pop it in the freezer for up to 3 months. Thaw in the fridge overnight, then bring it to room temp to serve.
05 - Stick to regular flour (all-purpose) for the right consistency - cake flour would make it too fluffy.

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