Description
This Ultimate Cream Cheese Pound Cake delivers a rich, dense texture with unbeatable moisture and flavor, thanks to the perfect addition of 8 oz of cream cheese. It’s an elegant yet approachable dessert that’s perfect for holidays, entertaining, or a simple indulgence. With its golden crust, soft crumb, and subtle tang, this cake is guaranteed to become a staple in your recipe collection.
Ingredients
Scale
- 1 ½ cups (340g) unsalted butter, softened
- 1 (8 oz / 225g) package cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs
- 3 cups (360g) all-purpose flour
- ½ tsp salt
- 1 tbsp vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Gradually add the sugar, beating well after each addition, until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Sift together the flour and salt. Gradually add to the creamed mixture, mixing until just combined.
- Stir in the vanilla extract. Don’t overmix.
- Pour the batter 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 comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
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Always use room temperature ingredients for better mixing and structure.
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Do not substitute low-fat cream cheese—full-fat is key for moisture and flavor.
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Avoid overmixing once the flour is added to keep the cake soft.
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Allow the cake to cool completely before slicing for clean cuts.
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This recipe is easily adaptable for flavors like lemon, almond, or chocolate.