Description
This cream cheese pound cake is a classic American dessert with a rich buttery flavor, golden crust, and moist interior. Made with butter, cream cheese, eggs, and vanilla extract, it’s the perfect centerpiece for gatherings, brunches, or cozy treats.
Ingredients
3 cups (390 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1½ cups (340 g) unsalted butter, room temperature
8 oz (226 g) cream cheese, room temperature
2¾ cups (550 g) granulated sugar
6 large eggs, room temperature
2½ teaspoons pure vanilla extract
Instructions
1. Preheat oven to 325 °F (163 °C). Grease and flour your cake pan.
2. Whisk together flour, baking powder, baking soda and salt.
3. Beat butter and cream cheese until smooth. Add sugar and vanilla and beat until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add dry ingredients in three parts, mixing until just combined.
6. Transfer batter to pan and bake 70–75 minutes until tester is clean.
7. Cool in pan 20 minutes, then invert onto rack to finish cooling.
Notes
Ensure all ingredients are at room temperature for a smooth, even batter.
Don’t overmix once you add the flour to maintain a tender crumb.
If the top browns too quickly, loosely tent with foil halfway through baking.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 1
- Protein: 6
- Cholesterol: 95