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Cream-Cheese Pound Cake
3.7 (587 reviews)
Use our cream cheese pound cake recipe for a delicious sweet, dense cake with a delightful tang. The recipe makes two loaves or one Bundt or tube cake.
Total Time105
Servings2
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Caloriesper servingIngredients
- 1.5 cups (3 sticks) unsalted butter, room temperature
- 1 bar (8 ounces) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- Nonstick cooking spray
Instructions
- 1Preheat oven and cream butter and cream cheese: Preheat oven to 350°F. With an electric mixer, beat butter and cream cheese until smooth.
- 2Add sugar and beat: Add sugar; beat until light and fluffy, about 5 minutes.
- 3Add eggs: Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- 4Add flour and salt: With mixer on low, add flour and salt in two additions, beating until just combined.
- 5Prep pans and divide batter between them: Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- 6Bake: Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes.
- 7Cool: Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.