Description
This Cream Cheese Pound Cake is rich, buttery, and perfectly dense with a moist crumb and a tangy twist from real cream cheese. Made with simple pantry staples, this Southern favorite is ideal for brunches, holidays, or as a make-ahead dessert. Serve it plain or top with a glaze for a delightful finish.
Ingredients
1 1/2 cups unsalted butter, softened
1 package (8 oz) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan or two loaf pans.
2. In a large mixing bowl, beat the butter and cream cheese until smooth and fluffy.
3. Gradually add sugar, beating until the mixture is light and pale.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract until just combined.
6. Add flour and salt gradually, mixing on low speed until fully incorporated. Do not overmix.
7. Pour the batter into prepared pan(s), smoothing the top.
8. Bake for 70–80 minutes (or 55–65 minutes if using loaf pans), until a toothpick comes out clean.
9. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
10. Optional: glaze with icing or dust with powdered sugar before serving.
Notes
For best results, use full-fat cream cheese—this gives the cake its rich texture.
Always bring your butter, eggs, and cream cheese to room temperature before baking.
Don’t skip greasing and flouring your pan thoroughly; this helps the cake release cleanly.
- Prep Time: 15 minutes
- Cook Time: 70–80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38
- Sodium: 160
- Fat: 26
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 54
- Fiber: 0.5
- Protein: 6
- Cholesterol: 125