Description
A rich, buttery, ultra-moist pound cake made with cream cheese for the perfect dense yet tender crumb. A timeless classic that’s perfect on its own or topped with berries.
Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 tsp salt
1 tbsp vanilla extract
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
2. Beat butter and cream cheese together until smooth and creamy.
3. Add sugar and beat for 3–5 minutes until light and fluffy.
4. Add eggs one at a time, mixing well after each addition.
5. Add flour and salt; mix on low until just combined.
6. Stir in vanilla extract.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 75–90 minutes, or until a toothpick inserted comes out clean.
9. Cool in the pan for 15 minutes, then turn out onto a rack to finish cooling.
Notes
For best texture, use room temperature butter, cream cheese, and eggs.
Great served with berries, whipped cream, or powdered sugar.
Wrap tightly—stays moist for days and freezes well.
- Prep Time: 15 mins
- Cook Time: 1 hr 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
Keywords: cream cheese pound cake, pound cake, classic dessert