Description
This Cream Cheese Pound Cake is buttery, moist, and packed with tangy richness from real cream cheese. A true Southern classic with a golden crust and velvety interior that’s perfect for gatherings, holidays, or a cozy night in.
Ingredients
8 oz cream cheese, softened
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tablespoon vanilla extract
1/4 teaspoon salt
Optional: powdered sugar for dusting
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt pan generously.
2. Beat cream cheese and butter together on medium speed until light and fluffy, about 2–3 minutes.
3. Gradually add the sugar while mixing. Beat an additional 3–5 minutes until the mixture is pale and fluffy.
4. Add eggs one at a time, mixing well after each addition. Scrape down sides of the bowl as needed.
5. Add flour and salt gradually, mixing on low speed just until combined. Do not overmix.
6. Stir in vanilla extract and give a final mix.
7. Transfer the batter to your prepared bundt pan. Smooth the top evenly.
8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted comes out clean.
9. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. Dust with powdered sugar before serving if desired.
Notes
For best results, make sure all your ingredients are at room temperature before mixing.
Avoid overmixing once the flour is added to keep the texture light and tender.
Let the cake cool completely before slicing to maintain its structure.
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 42g
- Sodium: 135mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 135mg
Keywords: cream cheese pound cake, bundt cake, classic pound cake