Description
This Cream Cheese Pound Cake is rich, dense, and buttery with a subtle tang from the cream cheese. Perfectly golden on the outside and moist on the inside, it’s a classic Southern dessert that pairs beautifully with berries or a dusting of powdered sugar.
Ingredients
Scale
- 1 1/2 cups (340g) unsalted butter, softened
- 1 (8 oz) package cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add the sugar gradually, beating well after each addition.
- Add the eggs one at a time, beating just until the yolk disappears.
- Whisk the flour and salt together in a separate bowl, then gradually add to the batter, mixing just until incorporated.
- Stir in the vanilla extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- Make sure all ingredients are at room temperature for the best texture.
- Do not overbeat the batter once the flour is added to avoid a tough cake.
- This cake stores well and even tastes better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 38g
- Sodium: 190mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: cream cheese pound cake, classic pound cake, Southern desserts, moist cake, buttery cake