Name: Cream Cheese Pound Cake
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 sticks unsalted butter, cubed & room temperature; 1 8oz block cream cheese, cubed & room temperature; 3 cups granulated sugar; 1/2 teaspoon salt; 6 eggs, room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon butter extract; 3 cups cake flour

Jump to Recipe·Print Recipe

When I think of the holiday season the first dessert that comes to mind is pound cake, not necessarily because it’s my favorite cake but because it’s such a classic staple in our home. Its history and legacy is what makes it so special to me. I’m pretty sure the first pound cake I can remember eating was my Grandmother’s, Mrs. Elizabeth Little. She pretty much set the standard for how pound cake should taste, look, and feel. She made the prettiest cakes; nice & golden. The texture of her pound cake was tender, kinda fluffy, and NEVER tough. She once told me, “you don’t want a tough cake” and she’s right. Last but certainly not least, was the one of a kind flavor; Grandma’s pound cake was a buttery, sweet, vanilla cream masterpiece!

Thankfully, she did share her recipe with us before she passed away, however I have yet to master it. I personally believe she left something out (Lol) because I’ve tried following her recipe and I get it wrong every single. I have no clue what I’m doing wrong BUT I do have a recipe that comes very close to her’s and I would love to share it with you. My cream cheese pound cake recipe is easy and the creaminess of the cake is amazing. I know I say that all of my recipes are easy (because they are) but this pound cake really is a no fail type of cake, mainly because there are no leavening agents such as baking soda and baking powder.

Here is how I make my cream cheese pound cake

Step 1

As always I make sure my butter, cream cheese, and eggs are room temperature. This means taking them out of the refrigerator 30-45 minutes before I start anything. I like to cut the butter and cream cheese them into small pieces and then add them to the mixer (or bowl if using a hand held electric mixer). I cream the butter and cream cheese and until there are almost no clumps. This is why your butter and cream cheese needs to be soft.

Step 2

Once the mixture is smooth I add in the sugar & salt while still mixing on medium speed until everything is smooth. I like to run my spatula through the mixture to make sure the butter and cream cheese are thoroughly creamed. The reason why you don’t want clumps of butter in your cake batter is because once it bakes you will have gummy butter spots in your cake, so it’s important to take your time and cream everything together really well.

Step 3

Add in the eggs one at a time, mixing in between. Then I add in the vanilla and butter extracts and let everything mix for about 3 minutes, scraping down the sides of the bowl as needed. At this point you should have a smooth, silky, and very fragrant cake batter.

Step 4

Turn your mixer to low and mix in your cake flour one cup at a time. Once I have added all of the cake flour and the mixer has done most of the heavy mixing, I turn the mixer off, grab a wooden spoon, and finish mixing the cake batter by hand. This helps to make sure that I don’t over mix. Remember Grandma said, “you don’t want tough cake” and over-mixing is the quickest way to a tough cake. At this point, the batter should still be smooth, silky, and light.

Step 5

Spray a 10 inch bundt pan with a baking spray with flour, such as PAM or Baker’s Joy and then pour the cream cheese pound cake batter in the prepared bundt pan and bake for about 1 hour and 25-30 minutes. Try not to open the oven door too much. Let it cool in the bundt pan for 10 minutes then invert it to a cooling rack. Enjoy!!