Cream Cheese Pound Cake
Rich, buttery, and dense, with a moist crumb and golden exterior, this classic Southern cream cheese pound cake recipe is truly the best!
Servings 16 people
Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat oven. In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
Gradually add the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total.
Add the salt, vanilla extract, and almond extract; beat until smooth.
Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours.
Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
Dust with powdered sugar, then slice and serve.
- Grease the pan really well and then coat with flour, or use a nonstick baking spray.
- Use a block of full-fat cream cheese. Do not use spreadable cream cheese from a tub or whipped cream cheese for this recipe.
- Properly measure the flour by spooning the flour into the cup and lightly leveling with the straight edge of a knife. Packing the measuring cup too tightly and using too much flour will result in a dry cake.
- Make sure that all of your ingredients are at room temperature so that they blend together smoothly, resulting in a pound cake with maximum volume.
- Cream the butter and sugar until the mixture is light and fluffy, at least 3-4 minutes. Whipping this air into the batter will help the cake rise during baking.
- Don’t leave the cake in the pan for too long after baking — about 10-15 minutes is plenty. After that, condensation will start to form and the moisture will negatively impact the crust.
- Recipe adapted from Southern Living.
Serving: 1slice | Calories: 459kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 224mg | Potassium: 73mg | Fiber: 1g | Sugar: 38g | Vitamin A: 812IU | Calcium: 32mg | Iron: 1mg