5 from 313 votes
Cream Cheese Pound Cake
Cream Cheese Pound Cake combines butter, cream cheese, and sugar to create a dense yet tender cake with a fine crumb. The batter includes flour thickened with cornstarch, beaten with eggs and vanilla for moisture and flavor. Baked in a bundt pan until golden, it offers a rich texture suitable for simple desserts or teatime treats. The recipe also includes an optional vanilla glaze that adds subtle sweetness and a glossy finish.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Additional Time
5 mins
Total Time
1 hr 35 mins
Servings:
16
slices
Calories:
437 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 1 ½ cups butter softened, unsalted
- 8 ounces cream cheese softened
- 2 ½ cups granulated sugar
- 6 egg room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
Instructions
- Preheat the oven to 325°F. Grease and flour a bundt pan.
- In a stand mixer, combine butter and cream cheese on medium speed for 2 minutes. Gradually add the sugar and continue to beat for an additional 3 minutes until light and fluffy.
- Add eggs, one at a time, beating after each addition. Mix in vanilla.
- In a separate bowl, whisk together the flour, cornstarch, and salt. Slowly add the dry ingredients to the butter mixture and mix until full incorporated.
- Transfer the batter into the prepared bundt pan and spread it evenly. Bake 65-75 minutes or until a wood skewer or toothpick inserted 1" from the edge comes out clean.
- Allow the cake to rest in the pan for 5 minutes. Then remove the cake from the pan and let it cool completely on a wire rack before serving.
Cup of Yum
Notes
- Use softened butter and cream cheese at room temperature for easy blending and better texture.
- Beat butter and sugar together for several minutes to incorporate air and lighten the batter.
- Measure flour by spooning into the cup and leveling off to avoid adding too much flour.
- Add flour gently until just combined to avoid developing gluten and toughening the cake.
- Allow cake to rest briefly in the pan before removing to cool completely on a wire rack to prevent breaking.
- The optional glaze can be thinned with extra milk to achieve a desired consistency before applying on cooled cake.
Nutrition Information
Calories
437
(22%)
Carbohydrates
51g
(17%)
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
144mg
(6%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
811IU
(16%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16 slices
Amount Per Serving
Calories 437
% Daily Value*
| Calories | 437 | 22% |
| Carbohydrates | 51g | 17% |
| 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 | 144mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 811IU | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.