4.9 from 99 votes
Cream Cheese Pound Cake
My cream cheese pound cake is perfectly dense and never dry. We'll bake it low and slow for moist, tender results. One of my favorites! Recipe includes a how-to video!
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 50 mins
Servings: 16 servings
Calories: 407 kcal
Course:
Dessert , Cake
Cuisine:
American
Ingredients
- 1 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs lightly beaten
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon table salt
Instructions
- Preheat oven to 300F (150C) and thoroughly grease and flour a 12-cup bundt pan. Tap out excess flour and set aside.
- In a large mixing bowl, combine butter and cream cheese and use an electric mixer (or use a stand mixer with paddle attachment) to beat on high speed until smooth and creamy.
- Scrape the sides and bottom of the bowl to make sure all ingredients are well incorporated. Add sugar and mix again, increasing speed to high and beating until light and fluffy.
- With the mixer on high speed, add one egg. Stir until completely combined, then beat another 30 seconds on medium-high speed. Repeat this process with each egg.
- Add vanilla extract and stir to combine.
- In a separate, medium sized mixing bowl, whisk together flour, baking soda, and table salt. Gradually add dry ingredients to wet, stirring until completely combined. Once combined, beat on medium speed for another minute. Batter should be smooth, silky, and light.
- Pour evenly into prepared pan and bake in 300F (150C) oven for 1 hour 35 minutes - 1 hour 40 minutes. When finished, the cake will be golden brown and a wooden skewer (not toothpick – it’s too short) inserted into the center should come out clean or with moist crumbs.
- Allow cake to cool in pan for 10-15 minutes before carefully inverting onto a cooling rack to cool completely.
- Allow to cool before serving. This pound cake is excellent plain but also may be dressed up with a dusting of powdered sugar, a topping of vanilla glaze or chocolate ganache, or a side of whipped cream and fresh berries.
Cup of Yum
Notes
- I much prefer the texture of this pound cake made with all-purpose rather than cake flour, but if you must substitute cake flour you can use 3 ⅓ cups (375 grams)
- Wrap tightly and store at room temperature for up to 5 days.
- Cream cheese pound cake may also be tightly wrapped (in plastic wrap and then aluminum foil for good measure) and frozen for several months. You may slice the pound cake and freeze individual slices or freeze whole. To thaw, I recommend slowly thawing (wrapped) overnight in the refrigerator, then bringing to room temperature and enjoying.
Nutrition Information
Serving
1serving
Calories
407kcal
(20%)
Carbohydrates
56g
(19%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
106mg
(35%)
Sodium
233mg
(10%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
634IU
(13%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 407
% Daily Value*
| Serving | 1serving | |
| Calories | 407kcal | 20% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 233mg | 10% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 634IU | 13% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.