Description
This Cream Cheese Pound Cake recipe is buttery, moist, and rich with a slight tang from cream cheese. Perfect for any occasion, this old-fashioned Southern-style pound cake is made with simple ingredients and delivers soft texture, golden crust, and irresistible flavor in every slice. Great served plain or topped with fruit, whipped cream, or sauces.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ¾ cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour
½ teaspoon salt
Instructions
1. In a large bowl, beat softened butter and cream cheese until light and fluffy, about 3–5 minutes.
2. Gradually add sugar while mixing, beating until pale and airy.
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract just until combined.
5. Add flour and salt slowly; mix on low speed or by hand until just combined.
6. Preheat oven to 325°F. Grease and flour a 10-inch bundt or tube pan. Pour in batter and smooth the top.
7. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick comes out clean.
8. Cool in the pan for 15–20 minutes, then turn out onto a wire rack to cool completely before serving.
Notes
Use brick-style full-fat cream cheese only for best results.
Make sure butter and cream cheese are softened for smooth mixing.
Let the cake cool completely before slicing to preserve texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 39g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg