Ah yes 😋 — the “Million Dollar Cream Cheese Pound Cake” is a rich, ultra-moist, buttery dessert with a slight tang from cream cheese. It’s perfect for special occasions or just to treat yourself! Here’s a detailed recipe:
🍰 Million Dollar Cream Cheese Pound Cake
🛒 Ingredients (10–12 servings)
Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tsp vanilla extract
- ½ tsp almond extract (optional, for extra richness)
Optional glaze:
- 1 cup powdered sugar
- 1–2 tbsp milk or lemon juice
- ½ tsp vanilla extract
👩🍳 Instructions
1️⃣ Preheat & prep
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or loaf pan.
2️⃣ Cream butter & cream cheese
- In a large bowl, beat butter and cream cheese until smooth and creamy.
- Gradually add sugar and beat until fluffy (3–5 min).
3️⃣ Add eggs
- Add eggs one at a time, beating well after each addition.
4️⃣ Add dry ingredients
- In a separate bowl, whisk flour, baking powder, and salt.
- Gradually fold the dry ingredients into the butter mixture.
- Stir in vanilla and almond extract.
5️⃣ Bake
- Pour batter into prepared pan.
- Smooth the top with a spatula.
- Bake for 70–80 minutes (check at 65 min with a toothpick — it should come out clean).
- Let cool in pan for 10–15 min, then invert onto a wire rack to cool completely.
6️⃣ Optional glaze
- Mix powdered sugar, milk/lemon juice, and vanilla until smooth.
- Drizzle over cooled cake for a sweet finishing touch.
🔥 Tips & Variations
- Extra moist: Use room-temperature ingredients and don’t overmix batter.
- Flavor variations: Add lemon zest, orange zest, or a splash of rum for a twist.
- Chocolate version: Fold in ½ cup cocoa powder with flour.
- Storage: Keeps well at room temperature for 3–4 days, or refrigerate for up to a week. Can be frozen too.
If you want, I can also give a shortcut “Million Dollar Cream Cheese Pound Cake” recipe using a stand mixer or hand mixer only, perfect for quick prep without losing that rich texture.
Do you want me to do that?
