Description
An ultra-rich, velvety cream cheese pound cake with a dense yet tender crumb. This classic dessert is perfectly buttery, subtly tangy, and baked to golden perfection for an unforgettable slice every time.
Ingredients
1 cup unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
1 tbsp vanilla extract
3 cups all-purpose flour
1/2 tsp salt
Instructions
1. Preheat oven to 325°F (165°C) and grease a bundt or loaf pan generously.
2. In a large bowl, beat butter and cream cheese until smooth and creamy.
3. Gradually add sugar and beat until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract.
6. Slowly add flour and salt, mixing just until incorporated.
7. Pour batter evenly into prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
Ensure all ingredients are at room temperature for the smoothest batter.
Do not overmix once flour is added to avoid a dense cake.
Serve plain, dusted with powdered sugar, or topped with berries.
Cake keeps well wrapped at room temperature for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 80 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 145mg
Keywords: cream cheese pound cake, pound cake recipe, buttery cake, classic dessert