Cream Cheese Pound Cake Recipe
The best Cream Cheese Pound Cake recipe!
People have been making pound cake for ages because it’s simply delicious. If you’re a fan of pound cake, you’ve got to try this cream cheese pound cake recipe. It’s moist, dense, soft, and SO flavorful! The bottom of the cake ends up with this nice, sweet “crust.” I just LOVE the texture and flavor of this pound cake!
Supplies:
We recommend having an electric mixer and a bundt pan for this recipe! Even with a bundt pan as awesome as mine, make sure to grease and flour the pan well with this pound cake recipe. Baker’s Joy spray works well too!
Instructions:
Phase 1:
- Beat room temperature butter and cream cheese at medium speed with an electric mixer until nice and creamy
- Gradually add sugar, mixing in well
- Add eggs one at a time, beating until combined
Tip: Consider cracking eggs into a separate smaller bowl first to avoid any loose eggshell pieces falling into your cake mixture.
Phase 2:
- In a separate bowl, sift flour and gently mix in salt
- Gradually add to batter mixture beating at low speed until well blended after each addition
- Stir in vanilla
- Pour batter into greased and floured 10-inch bundt pan
Phase 3:
- Bake at 300 degrees for 1 hour and 40 minutes or until a wooden skewer or cake tester is inserted and comes out clean
- Cool in pan on a wire rack 10-15 minutes
- Remove from pan and let cool completely on a wire rack before serving
Tip: Placing the cake in a cold oven to start makes the center of the cake cook completely while creating a nice crisp crust. Keep in mind that every oven is different so you’ll want to be sure to keep a close watch on your pound cake.
Your Cream Cheese Pound Cake is Ready to Serve!
If you’d like to make this cream cheese pound cake even sweeter, try warming it up on the grill. And adding fresh sliced strawberries and whipped topping is always a good idea! YUM!
Note: Pound cake freezes well too!
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Cream Cheese Pound Cake Recipe
Ingredients
- 1 ½ cups butter at room temperature
- 8 ounces cream cheese at room temperature
- 3 cups sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- Toppings of your choice optional
Instructions
- Do not preheat oven.
- In a large bowl, beat room temperature butter and cream cheese at medium speed with an electric mixer until nice and creamy. Gradually add sugar, mixing in well. Add eggs one at a time, beating until combined.
- In a separate bowl, sift flour and gently mix in salt. Gradually add flour mixture to butter mixture, beating at low speed until well blended after each addition. Stir in vanilla. Spoon the thick batter into a greased and floured 10-inch bundt pan. (Make sure the pan is greased and floured well! Baker's Joy spray is what I use.)
- Place the cake in the cold oven and then turn on to 300°F/150°C. (Doing this helps the center of the cake cook completely while creating a nice crisp crust.) Bake for 1 hour and 40 minutes, or until a wooden pick is inserted and comes out clean. Keep in mind that every oven is different so you’ll want to be sure to keep a close watch on your cake.
- Cool in pan on a wire rack 10-15 minutes; remove from pan and let cool completely on a wire rack before serving.
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How does this freeze. It sounds really good!
I haven’t tried to freeze it myself yet… it never makes it to the freezer haha, but I’ve heard they DO freeze well!
They freeze really well. Make sure you wrap up with plastic wrap and foil. My Granny made this cake for years, now I make them in fact I made one tonight!
I have a recipe that is exactly the same except for the vanilla extract. Mine calls for 1 teaspoon, but this one calls for one tablespoon. Is this the right amount? Wanted to make sure this is not a typo. If this is right, I will definitely try it. Sounds like the 1 tablespoon would make it really vanilla-y.
You read that right, it does call for 1 tablespoon of vanilla. You could always add less if you prefer. I’m sure it would still turn out fantastic.
Can you use lemon extract or any other flavor to go with the cream cheese
Yes you can!
WOW! Made this a day and a half ago…GONE! That says it all.. this is a terrific recipe! Thanks for sharing.
Recipe looks great, if you could, could you add a way to hit email the recipe button to the page? It would be great, thanks.
My husband is a newly diagnosed diabetic and I was wondering if anyone has made this using a sugar substitute. I have been trying to use Sugar Twin as much as possible.
I am a diabetic I use Splenda . It tastes great.
I just finish baking this cake, it fell what did I do wrong?
I have made this 4 times now and every time it has been a hit. I now have people asking me to make them one. Of course I added a few things. Over all a great and easy recipe.
My cake didn’t rise and fell .horrible. is baking powder needed or something to make it rise? I don’t bake a lot so I not sure what I did
Dear Christy, The eggs are supposed to act as a natural leavener so baking powder is not necessary but you could add about one teaspoon. All ingredients MUST be at room temperature so I suppose the butter and cream cheese especially might have been cold. Try again and I am sure your cake will be better this time
I pinned this recipe this morning and started checking for ingredients. So, I also made this pound cake this morning. I cannot praise the recipe enough! Pound cake is always my family’s first choice for something sweet so I bake them often. When I saw how thick the batter was, I knew that this cake would be incredible. I like to bake pound cakes in a cold oven but you rarely ever get someone to recommend it. Seriously, it is a thing of beauty. Thank you so much for posting this recipe.
So very glad you love it!!
Baking Powder or Soda ?
Nope! You don’t need either for this cake!
In years past. I baked this delicious lb. cake. Everyone would beg me to make this one for their birthdays. I had to bake cake a couple of times. Because I was using the wrong flour/ self rising flour. The cake would just be a big mess after all the hard work. *All purpose flour is the correct flour to use.
Yep!! It’s funny how the type of flour can make a huge difference! I never really noticed before I started baking!
I misunderstood the measurements for the butter, I used only one stick and think I was suppose to use three sticks, which would have equaled 1 1/2 cups. I thought it was saying 1 1/2 cup. I don’t know how it’s going turn out, but we will see. Trial and error I guess!
uh oh. How did it turn out?
I have this same recipe handed down from my grandmother, the only thing different is instead of using vanilla she used butter and nut flavor, it takes it to a whole new level of flavor !
Wow! I can’t wait to try that, it sounds AMAZING!
I made this cake tonight for my Dad, pound cake is his favorite – it did not disappoint. Absolutely delicious!!! Thank you for sharing, Happy Fathers Day!