Cream Cheese Pound Cake

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πŸ‘©β€πŸ³ How to Make It

1️⃣ Prep the Pan & Oven

  • Preheat oven to 350Β°F (180Β°C) and place rack in center.
  • Butter and flour a 10-inch bundt pan or use nonstick baking spray with flour.

2️⃣ Dry Mix

  • Sift together flour, baking powder, baking soda, and salt. Set aside.

3️⃣ Cream It Up

  • Beat butter and cream cheese until smooth.
  • Gradually add sugar, scraping bowl as needed. Beat until light and fluffy (about 5 mins).

4️⃣ Add Flavor

  • Mix in vanilla and citrus zest.
  • Beat in eggs one at a time, mixing well after each. Scrape the bowl frequently.

5️⃣ Add Flour Mixture

  • Mix in the flour blend in three batches, just until incorporated.
  • Do not overmixβ€”you want an airy, moist texture.

6️⃣ Bake

  • Pour batter into the prepared pan and smooth the top.
  • Bake for 55–70 minutes, or until golden brown and a toothpick comes out clean.

7️⃣ Cool & Release

  • Let the cake rest in the pan for 20–30 minutes.
  • Run a knife around the edges and invert onto a wire rack to cool fully.

🧈 Storage & Serving

  • Room temp: Keeps 3–4 days in an airtight container
  • Refrigerated: Up to 1 week
  • Frozen: Slice and wrap well, freeze for up to 2 months
  • Serve with berries, whipped cream, or drizzle with lemon glaze for a bright finish

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