Cream Cheese Pound Cake
A rich, moist and velvety Bundt cake made with butter and cream cheese, with a thin golden crust.
Cream cheese makes this pound cake extra moist with a fine, velvety crumb and a gentle tang. It's a classic Southern recipe that keeps well for days.
The secret is beating the butter, cream cheese and sugar for a full 5 minutes. That's what makes the cake light even though it has no baking powder.
Cream Cheese Pound Cake
Per slice, estimated: 460 calories · 6 g protein · about $0.62 How we estimate
Ingredients
Ingredients
- 1½ cups (340 g) unsalted butter, at room temperature
- 8 oz (225 g) cream cheese, at room temperature
- 3 cups (600 g) sugar
- 6 large eggs, at room temperature
- 2 tsp vanilla extract
- 3 cups (375 g) all-purpose flour
- ½ tsp salt
Instructions
- Heat the oven to 325°F (165°C). Generously grease and flour a 10- or 12-cup Bundt or tube pan.
- Beat the butter and cream cheese on medium speed until smooth. Add the sugar and beat for 5 minutes, until pale and fluffy.
- Beat in the eggs one at a time, mixing well after each. Beat in the vanilla.
- Whisk the flour and salt together. On low speed, add the flour in three parts, mixing only until no dry streaks remain.
- Spoon the batter into the pan and smooth the top. Tap the pan on the counter to release air bubbles.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, until a skewer in the thickest part comes out clean. Cover loosely with foil if the top browns too fast.
- Cool in the pan for 15 minutes, then turn out onto a rack and cool completely, about 1 hour, before slicing.
Tips for success
- Make sure the butter, cream cheese and eggs are all at room temperature, or the batter may look curdled.
- Don't open the oven during the first hour, or the cake may sink.
- Serve with fresh strawberries and whipped cream, or a simple powdered sugar glaze.
Storing and reheating
Wrap well and keep at room temperature for up to 4 days, or freeze slices for up to 3 months.
Equipment you'll need
- 10- or 12-cup Bundt or tube pan
- Electric mixer
- Wire rack
Questions
Can I bake it in loaf pans?
Yes. Divide between two 9 × 5-inch (23 × 13 cm) loaf pans and bake for 60 to 70 minutes.
Why did my cake crack on top?
A crack along the top is normal for pound cake and shows it rose well.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
