Here’s a classic Cream Cheese Pound Cake recipe — rich, dense, and buttery with a slight tang from the cream cheese. Perfect for any occasion or just a sweet treat with coffee or tea.
Cream Cheese Pound Cake Recipe
Ingredients:
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1 ½ cups (3 sticks) unsalted butter, softened
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1 (8 oz) package cream cheese, softened
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3 cups granulated sugar
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6 large eggs, room temperature
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3 cups all-purpose flour
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½ teaspoon salt
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1 tablespoon pure vanilla extract
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(Optional) ½ teaspoon almond extract or lemon zest for added flavor
Instructions:
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Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
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Cream the butter and cream cheese together in a large bowl using a stand or hand mixer until smooth and fluffy (about 2-3 minutes).
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Add sugar gradually, beating well after each addition. Mix for about 5 minutes until very light and fluffy.
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Add eggs, one at a time, beating well after each one.
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Sift together flour and salt, then add gradually to the batter. Mix until just combined (do not overmix).
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Stir in vanilla extract (and almond extract or lemon zest if using).
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Pour batter into the prepared pan, smoothing the top.
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Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean. Start checking around 70 minutes.
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Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
