Cream Cheese Pound Cake – INCREDIBLE! So simple, yet so delicious! Butter, cream cheese, sugar, eggs, flour, vanilla. Serve with fresh fruit or vanilla ice cream. You can make the cake ahead of time and freeze for later. Great for parties, potlucks, holiday meals, and a delicious homemade gift. #cake #fromscratch #homemade #poundcake #bundtcake
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Stop what you are doing and add this Cream Cheese Pound Cake to your Thanksgiving menu! It is SO good! I love a good pound cake and this is one of the best I’ve made. I’ve had this recipe bookmarked for years and finally got around to trying it. I am kicking myself for waiting so long to make this!! The cake is so soft and has great flavor. And that crunchy topping – SO good! This really is the perfect pound cake.
How to Make Cream Cheese Pound Cake from Scratch
This cake is very easy to make. Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugar. Add eggs, one at a time, beating just until the yolk disappears. Combine flour and salt. Gradually add to the butter mixture. Mix at low speed just until blended. Stir in vanilla. Pour batter into the prepared pan and bake.
- To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
- I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
- This cake is baked slow and low. It is baked at 300ºF for 1hour and 45 minutes.
- Check the cake around the 1½-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
- Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
- Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
How to Serve Pound Cake
This cake has only a few simple ingredients and it tastes great. We served the cake with some ice cream and caramel sauce. SO good! It would be a great dessert for Thanksgiving or Christmas dinner. It also makes a great homemade holiday gift!
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Cream Cheese Pound Cake
Equipment:
Ingredients:
- 1½ cups unsalted butter, softened
- 1 (8-oz) package cream cheese, softened
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- ⅛ tsp salt
- 1 Tbsp vanilla extract
Instructions:
- Preheat oven to 300ºF. Grease and flour a 10-inch Bundt or tube pan. Set aside.
- Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add sugar. Add eggs, one at a time, beating just until the yolk disappears.
- Combine flour and salt. Gradually add to butter mixture. Mix at low speed just until blended. Stir in vanilla.
- Pour batter into prepared pan. Bake for 1 hour and 45 minutes, or until wooden skewer comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely on wire rack.
Notes:
- To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup. One cup of flour weighs 4.25-ounces.
- I use Bakers Joy or Pam Baking Spray to grease and flour the tube pan. Either works great. You can also use Crisco or butter and dust the pan with flour.
- I prefer Philadelphia brand cream cheese.
- This cake is baked slow and low. It is baked at 300ºF for 1hour and 45 minutes.
- Check the cake around the 1½-hour mark. If the cake is starting to get too brown, cover it with foil until it is done.
- Can pound cake be made in advance? Yes! You can make the cake ahead of time and store it in an airtight container for 3 to 4 days. The cake will keep in the refrigerator for up to a week.
- Can pound cake be frozen? Yes! You can freeze the baked cake. Wrap the cooled cake in plastic wrap and aluminum foil. The cake will keep for up to 6 months in the freezer.
Steph
Remember this recipe.
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Pin This Recipe
Delicious! Just like the one my aunt used to make. I added red and green sprinkles to make it festive for a work holiday party. It was beautiful as well as delicious.
Thank you for sharing the recipe.
This pound cake is fabulous! My family inhaled every slice. It was gone in two day… and this is a big cake. Thank you for sharing this recipe. It was easy, and so very delicious. I’ll never use another pound cake recipe.
Oh, now I have to make this for Thanksgiving!! I make your Butter Pecan and Buttermilk pound cakes quite often and they are absolutely to die for! I know this one will be just as good, too. Thank you so much for posting such great recipes. I bought one of the tube pans you talked about and I just love it. I'm giving several of my friends one of the pans for Christmas gifts this year. One last comment..I love reading about your fur baby kitties. I have a Miniature Schnauzer and he's my "bestest" friend! Oh yes, he says tell you how much he loves your pound cake recipes too. He follows my husband around and gets any crumbs he drops. LOL! Here's wishing you and hours have a very Happy Thanksgiving.