4.9 from 81 votes
Cream Cheese Pound Cake
This Cream Cheese Pound Cake recipe makes the most delicious, moist, and perfect pound cake! Easy to make with this time-tested recipe and just 7 simple ingredients, it's the best pound cake and is sure to be a favorite!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
Servings: 16
Calories: 458 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 1/2 /2 cups salted butter room temperature
- 8 ounces cream cheese room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray, brush well with homemade cake pan release (cake goop), or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until each is just combined. Add the flour, salt, and vanilla and beat until well blended but do not over-mix. Pour into the prepared pan. Tap the Bundt pan gently on the countertop a few times to remove any air bubbles trapped inside.
- Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. If your cake is turning brown and needs longer to cook, tent it loosely with foil to prevent the crust from getting too brown. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
- Remove from oven once the cake is done and let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. Slice and serve!
Cup of Yum
Notes
- Storage Tips
- To store: Place baked and completely cooled cake in an airtight container or wrap well and keep at room temperature up to 4 days.
- To freeze: Wrap baked and cooled cake tightly with plastic wrap, then foil. Store the wrapped cake in a freezer bag and freeze for up to 3 months.
- Thaw and serve: Unwrap and allow to thaw completely before slicing.
Nutrition Information
Calories
458kcal
(23%)
Carbohydrates
56g
(19%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
351mg
(15%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
811IU
(16%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 458
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 6g | 12% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 351mg | 15% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 811IU | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.