Cream cheese pound cake recipe

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


Preheat your oven to 325°F (163°C).

Grease and flour a 10-inch Bundt pan.

In a large bowl, cream together the softened butter and cream cheese until smooth and well combined.

Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy.

Add the eggs one at a time, beating well after each addition.

Make sure to scrape down the sides of the bowl to ensure even mixing.

Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Be careful not to overmix; stop as soon as the flour is fully incorporated.

Pour the batter into the prepared Bundt pan, spreading it evenly.

Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.

The exact baking time may vary, so start checking for doneness around 75 minutes.

Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely.

Once the cake has cooled, you can dust it with powdered sugar or drizzle with a simple glaze if desired.

Slice and enjoy your delicious Cream Cheese Pound Cake!

This pound cake is rich, moist, and has a delightful creaminess from the cream cheese.

It’s perfect for any occasion or as a sweet treat with your favorite cup of tea or coffee.

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