Description
Moist, rich, and incredibly tender, this Cream Cheese Pound Cake is a classic dessert that’s perfect for any occasion. With its buttery texture and subtle tang from cream cheese, it’s ideal for everything from quick breakfasts and easy dinners to indulgent snacks. Whether you’re looking for breakfast ideas, food ideas for a brunch spread, or an easy recipe to impress guests, this cake fits the bill. Serve it with berries or glaze for a stunning dessert presentation.
Ingredients
1 1/2 cups unsalted butter (room temperature)
8 oz full-fat cream cheese (room temperature)
3 cups granulated sugar
6 large eggs (room temperature)
3 cups all-purpose flour
1 tablespoon vanilla extract
1/2 teaspoon salt
Instructions
1. Bring all ingredients to room temperature.
2. Preheat oven to 325°F (163°C) and grease a 10-inch bundt or loaf pan.
3. Cream the butter and cream cheese until smooth, then beat in sugar until light and fluffy (5 minutes).
4. Add eggs one at a time, mixing well after each addition.
5. Mix in vanilla extract.
6. Sift flour and salt together, then add gradually to the wet mixture.
7. Pour batter into pan, smooth top, and tap to remove air bubbles.
8. Bake for 70–80 minutes, or until a toothpick comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
10. Optional: Drizzle with glaze and garnish with strawberries.
Notes
Always use room temperature ingredients for the best texture.
Don’t overmix the batter after adding the flour.
The cake tastes even better the next day after resting overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 190mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 120mg