A delightful twist on the classic pound cake, featuring a rich cream cheese flavor and a moist texture.
Preheat your oven to 300°F (150°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and cream cheese until smooth.
Use room temperature ingredients for a smoother mixture.
Gradually add the sugar to the mixture, beating until light and fluffy.
Adding sugar slowly helps it dissolve better.
Add the eggs one at a time, mixing well after each addition.
Crack eggs into a separate bowl first to avoid shells in the batter.
Mix in the vanilla extract.
Vanilla enhances the overall flavor of the cake.
Gradually add the flour, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into a greased bundt pan, spreading it evenly.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the end time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling slightly in the pan helps the cake release more easily.
Serve the cake as is or with your favorite toppings, such as a dusting of powdered sugar or a drizzle of glaze.
Presentation matters; garnish with fresh berries for a pop of color.
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