4.5 from 174 votes
Cream Cheese Pound Cake
Cream Cheese Pound Cake is a rich, dense cake made with cream cheese, butter, sugar, eggs, flour, and lemon zest. The lemon adds subtle brightness to the moist crumb, while the cream cheese lends a tender, velvety texture. This classic bundt cake is flavorful and satisfying for dessert or tea time.
Prep Time
15 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings:
12
Course:
Cake
Ingredients
- 8 ounces cream cheese room temperature
- 1 ½ cups butter room temperature, unsalted
- lemon zest zest of 4 lemons
- 3 cups sugar
- 6 egg large
- 3 cups all-purpose flour
- 1 tablespoon vanilla extract pure
Instructions
- Preheat oven to 325°F. Grease and flour a 10 inch bundt pan.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream cheese until smooth.
- In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.
- Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla and mix thoroughly.
- Pour into prepared pan. Bake at 325°F for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.
Cup of Yum
Notes
- Store the cake at room temperature in an airtight container for up to three days to maintain freshness.
- This recipe is adapted from allrecipes, maintaining a classic pound cake texture with added lemon zest.