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cream cheese pound cake

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This delicious southern Cream Cheese Pound Cake is rich, buttery, and moist with the dense texture of a pound cake and a golden brown crust. This is by far one of our favorite cakes, and it makes a great special occasion cake for birthdays, bridal showers, and baby showers. However, if fabulous pound cake is your thing, this one is a must-try and easy enough to make during the week.

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yield 12 serving(s)
prep time 15 Min
cook time 1 Hr 20 Min
method Bake

Ingredients For cream cheese pound cake

  • 3 c
    cake flour
  • ½ tsp
    baking powder
  • ½ tsp
    salt
  • 1 ½ c
    unsalted butter softened to room temperature
  • 8 oz
    full-fat cream cheese softened to room temperature
  • 2 ½ c
    cups granulated sugar
  • 6
    large eggs at room temperature
  • 2 tsp
    vanilla extract
  • whipped cream (optional)
  • fresh berries (optional)

How To Make cream cheese pound cake

  • 1
    Preheat oven to 325 degrees. Generously grease or spray with nonstick baking spray a 12-cup bundt pan.
  • 2
    Using a handheld electric mixer or a stand mixer with the paddle attachment on high speed beat the butter until smooth and creamy. Add the cream cheese and continue beating on high speed until smooth and combined. Scrape down the bowl and beaters several times to keep the mixture lump free.
  • 3
    Add the granulated sugar and beat on high speed for 3-5 minutes or until light and fluffy. Reduce the speed to low and add the eggs 1 at a time, mixing until combined before you add the next one. Add the vanilla extract and mix until combined.
  • 4
    Add the dry ingredients that you set aside in a couple of intervals mixing on low speed just until combined. Scrape down the bowl and beaters as needed but do not overmix the batter.
  • 5
    Pour the batter into the prepared pan. Gently level the top with a rubber spatula. Bake for 75-90 minutes or until a toothpick inserted in the top comes out clean. If the cake is browning too quickly, cover the pan loosely with aluminum foil.
  • 6
    Let the cake cool in the pan for 15 minutes, then carefully invert the cake onto a serving platter. Fully cool before dusting with powdered sugar. If desired, top with fresh whipped cream and berries.
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