5.0 from 21 votes
Cream Cheese Pound Cake
Rich, buttery, and dense, with a moist crumb and golden exterior, this classic Southern cream cheese pound cake recipe is truly the best!
Prep Time
20 mins
Cook Time
2 hrs
Additional Time
10 mins
Total Time
2 hrs 30 mins
Servings: 16 people
Calories: 459 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups granulated sugar
- 1 ½ cups (3 sticks) salted butter, softened at room temperature
- 1 (8 ounce) package cream cheese, softened at room temperature
- 6 large eggs, at room temperature
- 3 cups bleached cake flour (such as Swans Down brand)
- ⅛ teaspoon kosher salt
- 1 ½ tablespoons pure vanilla extract
- ½ teaspoon almond extract
- Optional: powdered sugar for dusting
Instructions
- Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat oven.
- In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
- Gradually add the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total.
- Add the salt, vanilla extract, and almond extract; beat until smooth.
- Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
- Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours.
- Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
- Dust with powdered sugar, then slice and serve.
Cup of Yum
Notes
- Grease the pan really well and then coat with flour, or use a nonstick baking spray.
- Use a block of full-fat cream cheese. Do not use spreadable cream cheese from a tub or whipped cream cheese for this recipe.
- Properly measure the flour by spooning the flour into the cup and lightly leveling with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will result in a dry cake.
- Make sure that all of your ingredients are at room temperature so that they blend together smoothly, resulting in a pound cake with maximum volume.
- Cream the butter and sugar until the mixture is light and fluffy, at least 3-4 minutes. Whipping this air into the batter will help the cake rise during baking.
- Don’t leave the cake in the pan for too long after baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
- Recipe adapted from Southern Living.
Nutrition Information
Serving
1slice
Calories
459kcal
(23%)
Carbohydrates
55g
(18%)
Protein
6g
(12%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
121mg
(40%)
Sodium
224mg
(9%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
812IU
(16%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16people
Amount Per Serving
Calories 459
% Daily Value*
| Serving | 1slice | |
| Calories | 459kcal | 23% |
| Carbohydrates | 55g | 18% |
| 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 | 224mg | 9% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 812IU | 16% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.