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Moist and delicious Cream Cheese Pound Cake displayed with a crispy outer crust.

Cream Cheese Pound Cake

A rich and buttery pound cake made with cream cheese for a moist, tender crumb that pleases everyone.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter (room temperature) This is the flavor base.
  • 8 ounces Cream cheese (full fat, room temperature) The star ingredient for tenderness.
  • 1.5 cups Granulated sugar Provides sweetness and structure.
  • 4 large Eggs (room temperature) Binds ingredients and adds richness.
  • 3 cups All purpose flour The backbone of the cake.
  • 1 tablespoon Vanilla extract Adds warm flavor.
  • 1/2 teaspoon Salt Enhances flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease your bundt pan well and dust lightly with flour.
  2. Cream the butter and cream cheese together until totally smooth.
  3. Add the sugar and beat until the mixture looks lighter and fluffier.
  4. Add eggs one at a time, mixing after each egg until just combined.
  5. Mix in vanilla extract and salt.
  6. Gradually add flour and mix just until there are no dry streaks.
  7. Spoon batter into the pan and smooth the top. Tap the pan gently on the counter to remove air pockets.
Baking
  1. Bake for about 75 to 90 minutes, starting to check at 70 minutes. A toothpick should come out with a few moist crumbs.
  2. Cool the cake in the pan for about 15 minutes before turning it out onto a rack to cool completely.

Notes

To serve, consider drizzling with caramel or topping with powdered sugar or fresh berries. Store leftover cake wrapped tightly at room temperature for up to 2 days or in the fridge for longer.