Cream Cheese Pound Cake

8 ounces cream cheese (1 package at room temperature)

1 ½ cups salted butter (room temperature)

3 cups granulated sugar

6 large eggs (room temperature)

1 ½ teaspoon vanilla extract

3 cups cake flour (you can use all-purpose flour but the cake will be denser)

¼ cup buttermilk (room temperature)

Powdered sugar (for dusting)

Preheat oven to 325°F.
Spray a large 10-inch bundt pan with non-stick spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter until smooth, about 3 minutes.
Gradually add the sugar, one cup at a time, and mix until light and fluffy. Stop to scrape the bottom and sides of the pan.
Add the eggs, one at a time, mixing well after each addition, and finally stir in the vanilla extract.
With the mixer running on low speed, add the cake flour and mix just until combined.
Pour in the buttermilk and mix it by hand until just incorporated. Use a rubber spatula to scrape the sides and bottom of the bowl.
Pour batter into the prepared bundt pan, do NOT fill it to the brim. Bake for 1 hour and check for doneness, insert a toothpick into the center of the cake, if it comes out with a few crumbs, but no wet batter, the cake is done. If needed bake it for 20 minutes more.
Remove the cake and place it on a wire rack to cool to room temperature. Dust with powdered sugar before serving.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h