Cream Cheese Pound Cake
This rich, buttery cream cheese pound cake is delightfully moist with a tender crumb that never disappoints. Perfect for any occasion, it’s a no-fail classic that’s as easy to make as it is to love.
Ingredients
- 1½ cups 340g unsalted butter, softened to room temperature
- 1 8 oz block full-fat cream cheese, softened
- 3 cups 600g granulated sugar
- 6 large eggs at room temperature
- 3 cups 375g all-purpose flour, sifted
- ½ teaspoon baking powder optional, for slight lift
- ¼ teaspoon salt
- 1 tablespoon pure vanilla extract
Optional Add-Ins:
- Zest of 1 lemon or orange for a citrusy note
- 1 cup fresh berries lightly coated in flour (to prevent sinking)
- Powdered sugar or glaze for topping
Instructions
Preheat and Prepare the Pan:
- Preheat your oven to 325°F (165°C). Grease a 10-inch bundt pan or two 9x5-inch loaf pans thoroughly, then dust with flour. Tap out any excess.
Cream the Butter and Cream Cheese:
- In a stand mixer (or with a hand mixer), beat the softened butter and cream cheese on medium speed for about 3 minutes, until the mixture is light, smooth, and fluffy.
Add the Sugar Slowly:
- Gradually add the sugar while mixing. Continue to beat for 2–3 more minutes until the mixture is pale and airy. This step builds the cake’s rich, tender texture.
Incorporate the Eggs:
- Add the eggs one at a time, mixing just until each one is fully incorporated before adding the next. Scrape down the sides of the bowl halfway through for an even batter.
Mix in the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder (if using), and salt. Add the dry mixture to the wet in three parts, mixing on low speed just until combined. Stir in the vanilla extract.
Pour and Smooth the Batter:
- Spoon the thick batter into your prepared pan. Tap the pan gently on the counter to release air bubbles and smooth the surface with a spatula.
Bake to Perfection:
- Bake for 70–80 minutes for a bundt cake (or around 60–70 minutes for loaf pans). The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and Unmold Carefully:
- Let the cake cool in the pan for 15 minutes, then gently invert onto a wire rack. Allow to cool completely before slicing or glazing.
Serve and Enjoy:
- Dust with powdered sugar, drizzle with glaze, or top with fresh berries. Slice and enjoy a truly unforgettable, buttery-soft pound cake.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 440 kcal |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Cholesterol | 125 mg |
| Sodium | 180 mg |
| Total Carbohydrates | 48 g |
| Sugars | 30 g |
| Protein | 5 g |
| Fiber | <1 g |
| Calcium | 40 mg |
| Iron | 1.3 mg |
Values are approximate and may vary based on specific ingredients and portion sizes used.