Cream cheese pound cake recipe

This cream cheese pound cake recipe is easy to make and only needs eight simple ingredients. Adding whipped cream and fresh fruit on top makes it taste great!

– 3 cups (335 grams) cake flour , spooned and leveled – ½ teaspoon baking powder – ½ teaspoon salt – 1 ½ cups (340 grams) unsalted butter , softened – 8 ounces (226 grams) brick-style cream cheese , softened – 2 ¾ cups (550 grams) granulated sugar – 6 large eggs , at room temperature – 2 teaspoons pure vanilla extract



Heat the oven to 325°F (163°C). Spray a 10-inch (12-cup) bundt pan with nonstick cooking spray and set aside. Mix cake flour, baking powder, and salt in a large bowl. 

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Beat the butter, cream cheese, and granulated sugar on medium speed for 4–5 minutes in a stand mixer with the paddle attachment or a large bowl with a handheld mixer until light and fluffy.

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Mix in the eggs one at a time, scraping down the bowl, then the pure vanilla extract. Stir the dry ingredients into the wet ingredients until just combined.

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Place the batter in the bundt pan and spread evenly. Remove large air bubbles by tapping the pan on the counter several times. 

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I recommend baking it closer to the higher end to ensure it's fully baked, or until a skewer inserted into the cake comes out clean. To avoid cake top browning, tent with foil.

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Allow the cake to cool in the pan on a wire rack for 30 minutes after baking. Before slicing, carefully invert the cake onto the wire rack, remove it from the pan, and let it cool completely.

Also See: 

Soft pretzel recipe