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Blend Until Smooth: After all ingredients are combined, mix on low speed for an additional 30 seconds to make sure the batter is smooth and fully incorporated.
Step 6: Bake the Pound Cake
Pour into the Pan: Pour the cake batter into the prepared bundt or tube pan, spreading it evenly.
Bake: Place the pan in the preheated oven and bake for 1 hour and 15 minutes, or until a toothpick inserted into the center of the cake comes out clean or with just a few moist crumbs. Baking times may vary depending on your oven and the size of your pan, so check for doneness starting at the 1-hour mark.
Step 7: Cool the Cake
Cool in the Pan: Let the cake cool in the pan for about 15 minutes. This allows the cake to firm up slightly and makes it easier to remove.
Turn Out the Cake: After 15 minutes, carefully run a knife around the edges of the cake to loosen it, then invert the pan onto a cooling rack. Allow the cake to cool completely.
Step 8: Serve and Enjoy
Dust with Powdered Sugar: Once the cake has cooled, dust the top with powdered sugar for an extra touch of sweetness, if desired.
Slice and Serve: Slice into generous portions and serve. The rich flavor and moist texture will have everyone asking for the recipe!
Tips for the Best Cream Cheese Pound Cake:
Room Temperature Ingredients: For a smoother batter, ensure that your butter, cream cheese, and eggs are at room temperature before mixing. This helps everything come together more easily.
Do Not Overmix: Overmixing the batter can result in a dense cake, so be careful when adding the dry ingredients.
Flavor Variations: You can add citrus zest (like lemon or orange) to the batter for a refreshing twist. Alternatively, mix in a cup of mini chocolate chips or chopped fruit for added texture and flavor.
Storage: Store the cooled cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake for up to 3 months. Simply wrap it tightly in plastic wrap and foil before freezing.
