Description
A rich, buttery, cream cheese pound cake with a velvety crumb and golden crust—baked low and slow for a classic, celebratory dessert that stays moist for days.
Ingredients
1 1/2 cups unsalted butter, softened (3 sticks)
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour, spooned and leveled
1/2 tsp fine salt (optional)
1–2 tsp vanilla extract (optional)
Instructions
- Preheat oven to 325°F (165°C). Generously butter and flour a 10-inch tube or Bundt pan, or line and grease two 9×5-inch loaf pans.
- Cream butter and cream cheese together until smooth and fluffy, about 2 minutes.
- Add sugar gradually and beat 3–5 minutes until very light and airy, scraping the bowl as needed.
- Beat in eggs one at a time, mixing just until incorporated. Blend in vanilla if using.
- Whisk flour with salt in a separate bowl. Add to batter in 3 additions on low speed, mixing only until just combined. Fold gently with a spatula.
- Spoon batter into prepared pan, smooth top, and tap gently to release air bubbles.
- Bake 75–95 minutes for a tube/Bundt pan (50–65 minutes for loaf pans), until golden and a skewer comes out with a few moist crumbs. Tent with foil if browning too quickly.
- Cool in pan 15 minutes, then turn out onto a rack. Cool completely before slicing. Serve plain, with berries, or with glaze.
Notes
No baking powder needed—eggs and creaming provide lift.
A slight crack on top is normal for pound cake.
Thoroughly grease and flour the pan to prevent sticking.
Check doneness with a tester or thermometer (200–210°F in center).
For best texture, cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 75–95 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 420
- Sugar: 33g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg