Tall, buttery, and impossibly tender, this Mile High Cream Cheese Pound Cake rises to the occasion — literally. Cream cheese gives the crumb a velvety richness, and a snowy dusting of powdered sugar makes it as pretty as it is delicious.
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 1 (8-ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Prep the pan and oven. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch tube pan, tapping out the excess flour.
- Cream the butter and sugar. In a large bowl, beat the softened butter, cream cheese, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 5–7 minutes.
- Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract (and almond extract, if using).
- Add the dry ingredients. Whisk the flour and salt together, then gradually add to the batter on low speed, mixing just until combined. Do not overmix.
- Bake. Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 20 minutes to 1 hour 30 minutes, until a toothpick inserted into the center comes out clean.
- Cool and finish. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust generously with powdered sugar before serving.
Slice it thick and serve with fresh berries or a dollop of whipped cream — then watch it disappear. Enjoy!
