Cream Cheese Pound Cake
This rich, moist Cream Cheese Pound Cake is a nostalgic Southern dessert. Easy, buttery, and foolproof with a creamy twist—perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 1 hr 20 mins
- Total Time: 1 hr 40 mins
- Yield: 12 servings 1x
Ingredients
Scale
- 1½ cups (340g) unsalted butter – softened
- 1 (8 oz) block cream cheese – softened
- 3 cups (600g) granulated sugar
- 6 large eggs – room temperature
- 3 cups (375g) all-purpose flour – sifted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- ¼ teaspoon salt
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch loaf or bundt pan.
- Cream the softened butter and cream cheese together until smooth and fluffy.
- Gradually add the sugar, beating until pale and light, about 4–5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Gently fold in the sifted flour and salt until just combined. Do not overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 435