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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe
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4.7 from 12 reviews

Indulge in the rich and decadent goodness of this Cream Cheese Pound Cake. A classic recipe that combines the creamy tang of cream cheese with the buttery richness of a pound cake. Perfect for any occasion!

Ingredients

Units Scale

For the cake:

  • 1 1/2 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven and prepare the pan: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt or tube pan.
  2. Cream butter and cream cheese: In a large bowl, beat butter and cream cheese until smooth and fluffy.
  3. Add sugar and eggs: Gradually add sugar, beat until light, then add eggs one at a time.
  4. Mix in vanilla and flour: Stir in vanilla, then mix in flour and salt until just combined.
  5. Bake: Pour batter into pan, bake for 75–85 minutes until golden and a toothpick comes out clean.
  6. Cool and serve: Cool in pan, then invert onto a rack to cool completely.

Notes

  • This cake is best served at room temperature or slightly warm.
  • Pairs well with fresh berries, whipped cream, or a glaze.
  • Store covered at room temperature for up to 3 days or refrigerate for longer shelf life.

Nutrition

Find it online: https://easy-tapas-recipes.com/cream-cheese-pound-cake-recipe-2/