Cream cheese pound cake

Cream cheese pound cake is a rich, tender dessert with a tangy twist thanks to the addition of cream cheese. This classic cake is simple to make and perfect for any occasion, offering endless possibilities for customization.

Prep Time 15

Cook Time 1 20

Servings 12

Ingredients

1 and 1/2 cups 340g unsalted butter, softened to room temperature
8 ounces 226g full-fat brick cream cheese, softened to room temperature
2 and 1/2 cups 500g granulated sugar
1/3 cup 80g sour cream, at room temperature
2 teaspoons pure vanilla extract
6 large eggs at room temperature
3 cups 354g cake flour (spooned & leveled)
1/2 teaspoon baking powder
1/8 teaspoon salt
Optional for serving: homemade whipped cream and fresh berries

Instructions

Preheat the oven to 325°F (163°C), not 350°F. Generously grease a 10-12 cup Bundt pan with butter or nonstick spray.
Using a handheld or stand mixer with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and well combined, about 1 minute. Then, add the sugar and beat on high speed until combined, about 1 minute. Next, add the sour cream and vanilla and beat on high speed until well incorporated and creamy. Scrape down the sides and bottom of the bowl with a silicone spatula.
On low speed, add the eggs one at a time, allowing each egg to fully mix in before adding the next. Be careful not to overmix once the eggs are added. Once the 6th egg is fully combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed just until combined—do not overmix. Using a silicone spatula or a sturdy whisk, give the batter a final stir to ensure there are no lumps at the bottom of the bowl. The batter will be thick and creamy.
Pour or spoon the batter evenly into the prepared pan. Tap the pan on the counter once or twice to release any air bubbles. Bake for 75-95 minutes, loosely tenting the cake with aluminum foil halfway through the baking time to prevent the surface from over-browning. The key to a perfect pound cake is a slow and low baking time. Use a toothpick to test for doneness—once it comes out completely clean, the cake is done. This is a large, heavy cake, so don’t worry if it takes longer in your oven. If needed, continue baking until fully done.
Remove the cake from the oven and let it cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Allow the cake to cool completely.
Slice and serve with optional toppings such as homemade whipped cream and fresh berries.
Store any leftover cake tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Notes

Freezing Instructions: Wrap the baked and cooled pound cake in 1-2 layers of plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. To thaw, leave the cake in the plastic wrap and foil overnight in the refrigerator, then bring to room temperature before slicing and serving.

Special Tools (affiliate links):

10-12 Cup Bundt Pan
Electric Mixer (Handheld or Stand)
Silicone Spatula
Whisk
Cooling Rack

Loaf Pan: Pour the batter into two greased 9×5-inch loaf pans. Bake each at 325°F (163°C) for about 60 minutes. Alternatively, halve all of the ingredients to make a single loaf.

Cake Flour: For the best results, I highly recommend using cake flour. It’s available in the baking aisle, and I have many other recipes that feature it. If you can’t find cake flour, you can make a DIY substitute.

Almond Extract or Other Flavors: In addition to the vanilla extract, you can mix in a bit of almond extract. This is optional, but it adds a wonderful flavor! I typically use about 1 teaspoon of almond extract. Alternatively, you can use 1 teaspoon of lemon extract, orange extract, coconut extract, or any of your favorite flavors.