Cream Cheese Pound Cake – a delicious recipe with butter, cream cheese, granulated white sugar, eggs, cake flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0 F. Grease and flour a 10-inch bundt pan (baking spray with flour works well).
2
In the large bowl of an electric mixer, cream together butter and cream cheese until well combined. Add in sugar and continue to beat for about 6 minutes, until fluffy. Add in eggs, one at a time, beating after each addition, until well combined. Gradually add the flour, beating and scraping down the sides until it is completely incorporated. Mix in salt and extracts.
3
Pour batter into prepared pan, then hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for 1 1/2 hours (about 10 minutes longer if you are using a convection oven). The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
4
Remove from oven and let cool in the pan for about 15 minutes. Invert cake onto a wire rack and let cool completely before serving.
1936
kcal
Calories
104
g
Fat
223
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups butter room temperature, 8 ounces cream cheese room temperature, 3 cups granulated white sugar, 6 large eggs, and more.
Yes, Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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