Cream Cheese Pound Cake
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!
Ingredients
- 1 1/2 cups salted butter , at room temperature
- 8 ounces cream cheese , at room temperature
- 3 cups granulated sugar
- 6 eggs , at room temperature
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon vanilla extract
Instructions
- 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.
Video
Notes
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.
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