Description
This Cream Cheese Pound Cake is a rich, buttery classic with a velvety crumb and subtle tang from cream cheese. Perfect on its own or with a topping of fruit or powdered sugar, it’s a foolproof dessert for any occasion.
Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 3 cups all-purpose flour
- 3 cups sugar
- 6 large eggs
Instructions
- Preheat oven to 325°F (163°C). Generously grease a bundt or tube pan.
- In a large bowl, cream butter and cream cheese until smooth and fluffy (2–3 minutes).
- Gradually add sugar, beating until light and airy.
- Add eggs one at a time, mixing well after each addition.
- Slowly add flour, mixing just until combined—do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Notes
- Add 1 tsp vanilla or almond extract for extra flavor.
- Fold in citrus zest, raspberry jam, or mini chocolate chips for variations.
- Store at room temp for 3 days or in the fridge for up to 1 week.
- Microwave slices for 10–15 seconds to reheat.
- Wrap tightly to freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 130mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
