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Cream Cheese Pound Cake


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Cream Cheese Pound Cake 1 Picture


  • 1 1/2 cups butter, softened at room temp
  • 1 (8-ounce) package cream cheese, softened at room temp
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1 tablespoon vanilla extract


Step 1

Preheat oven to 300°.

Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat).

Gradually add sugar, beating well.

Add eggs, 1 at a time, beating until combined.

Sift 3 cups of flour. Combine flour and salt. Gradually add to butter mixture, beating at low speed just until blended after each addition.

Stir in vanilla.

Pour batter into a greased and floured 10-inch Bundt pan. Smooth the top of the cake or bottom of the cake with a spatula to even it out.

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 to 15 minutes.

Remove from pan, and let cool completely on wire rack before serving.

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