The Cream Cheese Pound Cake recipe is a delicious family favorite pound cake loved for generations. Simple to make with only seven ingredients, this is the best cream cheese pound cake and makes a perfect dessert!
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Author: Robyn Stone
1 1/2 cupssalted butter, at room temperature (3 sticks)
Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well blended but do not over mix. Pour into the prepared pan.
Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely.
Freezer Friendly: Let the cake cool completely. Wrap tightly with plastic wrap, then foil. Store in a freezer bag and freeze for up to 3 months. To serve, unwrap and allow to thaw completely before slicing.