4.9 from 66 votes
Cream Cheese Pound Cake
The Cream Cheese Pound Cake blends softened butter and cream cheese for a smooth batter enriched with sugar and eggs. Flour, baking soda, and salt provide structure to the dense yet tender cake. The texture is rich and moist with a fine crumb, baked gently in a bundt pan at a low temperature for even cooking.
Prep Time
15 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
Servings:
16
servings
Calories:
407 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 1 cup butter softened, unsalted
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 egg lightly beaten, large
- 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
- Use all-purpose flour for the preferred cake texture; cake flour can be substituted but may alter crumb.
- Wrap tightly to store at room temperature for up to five days to maintain freshness.
- The cake freezes well, either whole or sliced; thaw overnight in the refrigerator before serving.
Nutrition Information
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%)
Nutrition Facts
Serving: 16 servings
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.