Cream Cheese Pound Cake

This Cream Cheese Pound Cake is a classic for a reason: it’s incredibly rich, dense, and moist, with a subtle tang from the cream cheese that perfectly balances its sweetness. Simple to make yet impressively elegant, it’s a versatile dessert that’s perfect on its own or adorned with your favorite toppings.

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Cream Cheese Pound Cake

Ingredients:

Ingredient Quantity
Unsalted butter, softened 1 cup (2 sticks)
Cream cheese, softened 1 container (8 oz.)
Granulated sugar 3 cups
Large eggs 6
Vanilla flavoring (extract) 1/8 teaspoon
All-purpose flour 3 cups
Salt 1/4 teaspoon

Instructions:

  1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (165°C). Thoroughly grease a 10-inch bundt pan or tube pan. After greasing, gently dust the inside of the pan with flour, tapping out any excess. This helps prevent sticking.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, using an electric mixer, cream together the 1 cup softened unsalted butter and the 1 container (8 oz.) softened cream cheese until the mixture is smooth, light, and fluffy.
  3. Add Sugar: Gradually beat in the 3 cups granulated sugar to the butter and cream cheese mixture, continuing to beat until the mixture is light, fluffy, and has a creamy consistency. Scrape down the sides of the bowl as needed.
  4. Incorporate Eggs and Vanilla: Gradually beat in the 6 large eggs, one at a time, ensuring each egg is fully incorporated into the batter before adding the next. This helps keep the batter smooth. After the eggs are incorporated, beat in the 1/8 teaspoon vanilla flavoring.
  5. Add Dry Ingredients: In a separate bowl, whisk together the 3 cups all-purpose flour and 1/4 teaspoon salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed or by hand with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
  6. Fill Pan & Bake: Pour the cake batter into the prepared bundt or tube pan, spreading it evenly. Gently tap the pan on the counter a few times to release any air bubbles. Bake for approximately 1 hour and 30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking time may vary depending on your oven.
  7. Cool: Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack. Let it cool completely on the wire rack before slicing.

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