Cream Cheese Pound Cake

5 stars (1 rating)

Velvety cream cheese pound cake recipe: This bakes up a dream! Moist & dense yet so tender & buttery, with a fine, even crumb. Easy recipe.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert, Snack

Cuisine: American

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Servings: slices

Calories: 435kcal

Ingredients

For the Cream Cheese Pound Cake

16 ounces cream cheese (2 bricks) softened
½ cup unsalted butter (1 stick) softened
3 cups granulated sugar
6 eggs large
1 teaspoon vanilla extract
3 cups cake flour
2 teaspoons kosher salt

For the Buttermilk Glaze (Optional)

1 cup powdered sugar
¼ cup buttermilk

US Customary - Metric

Instructions

To Make the Cream Cheese Pound Cake

Preheat the oven to 350 degrees F, generously mist a 12-cup bundt pan* with non-stick spray, and coat it liberally with flour.
Place the cream cheese, butter, and sugar in a large mixing bowl and cream together on medium-high speed until very pale and very fluffy (approx. 5 to 7 full minutes).
Stir in the eggs, one at a time, allowing each one to become fully incorporated before adding the next.
Scrape the bottom and sides of the bowl with a silicone spatula, and stir in the vanilla extract.
Gently fold in the flour and salt until just barely combined.
Transfer the batter to the prepared pan and bake until a toothpick inserted in the thickest part comes out clean (approx. 70 to 80 minutes).
Cool the cake in the pan for 1 hour, then invert it onto a serving platter and allow it to finish cooling before adding glaze.

To Make the Buttermilk Glaze (Optional)

Stir the powdered sugar and buttermilk together until smooth.

Notes

* Recipe can also be prepared in (2) 9.25x5.25-inch loaf pans.

Nutrition