Description
A rich, buttery, and ultra-moist Cream Cheese Pound Cake with a dense crumb and velvety texture. Perfectly indulgent, this classic dessert stays moist for days and is ideal for gatherings or a simple sweet treat.
Ingredients
1 ½ cups (340g) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups (600g) granulated sugar
6 large eggs
1 tablespoon vanilla extract
3 cups (360g) all-purpose flour
½ teaspoon salt
Optional: powdered sugar, fresh berries, or whipped cream for serving
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the butter and cream cheese in a large bowl until light and fluffy.
- Gradually beat in the sugar, ensuring each addition is fully incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- Dust with powdered sugar before serving, if desired.
Notes
Add a teaspoon of almond extract for a nutty flavor variation.
Try citrus zest like lemon or orange for a fresh twist.
Swirl in raspberry preserves or add mini chocolate chips for a festive version.
Use two loaf pans instead of a bundt pan, adjusting bake time as needed.
Store at room temperature for up to 4 days or freeze slices for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 75–85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 40g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
