Light & Fluffy Cream Cheese Pound Cake

Start by preheating your oven to 350°F (175°C). Take a tube or Bundt pan and grease it thoroughly with butter or non-stick spray, making sure to get into all the crevices. Set it aside.

In a large mixing bowl, combine the softened cream cheese, softened butter, and butter-flavored shortening. Using an electric mixer, beat these together on medium speed for about 5 minutes, until the mixture is very pale, light, and fluffy. This step is key for a tender cake.

In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed.

With the mixer on low speed, gradually add the flour mixture to the cream cheese mixture. Mix just until the flour is fully incorporated and no dry streaks remain. Be careful not to overmix.

Add one egg to the batter and mix until combined. Then, add 1/2 cup of the granulated sugar and mix until smooth. Repeat this process: add the second egg and another 1/2 cup of sugar, mix, then add the final egg and the last 1/2 cup of sugar. Finally, beat in the vanilla extract. The batter should be smooth and well combined.

Pour the batter into your prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 38 to 45 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan on a wire rack for 15 minutes. This allows it to set slightly, making it easier to remove. Then, carefully invert the cake onto the rack to release it from the pan. Let it cool completely.

Once the cake is completely cool, use a fine-mesh sieve to dust it generously with confectioner’s sugar. You can create a thick, even layer for a classic look. Slice and enjoy!