Cream cheese pound cake recipe

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  • Yield: 12 to 16 Servings
  • Total Time: 2 Hours


  • 8 oz package cream cheese (full fat)
  • 1½ cup unsalted butter, room temperature
  • 3 cup sugar
  • 6 eggs, room temperature
  • 3 cup all-purpose flour
  • 2 tsp vanilla extract
How to Make It
  1. Preheat oven to 325°. Grease and flour a 10” Bundt pan, making sure to tamp out excess flour.
  2. In the bowl of a stand mixer, combine cream cheese and butter and mix until smooth. Add sugar in ½ cup increments and mix on medium until fluffy, about 2 or 3 minutes.
  3. Reduce mixer speed and add eggs one at a time, beating well after each addition. Add flour in two stages, mixing well after each stage. Add vanilla and mix well one last time.
  4. Pour batter into prepared Bundt pan and bake in oven for 60 to 80 minutes or until a toothpick inserted into cake comes out clean. Remove from oven and let cool for at least thirty minutes before turning out onto serving plate.

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