Description

Rich, buttery, and unbelievably soft, this Cream Cheese Pound Cake is the kind of classic dessert that never goes out of style. With just the right balance of sweetness and a slight tang from cream cheese, it’s perfect for everything from quick breakfasts to easy desserts. Whether you’re looking for simple baking ideas, brunch treats, or make-ahead food ideas, this moist and golden cake will win you over. Great with coffee, fruit, or served plain—it’s the kind of easy recipe you’ll want to make on repeat.

Ingredients

1 ½ cups unsalted butter, softened

1 package (8 oz) cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour, sifted

½ teaspoon salt

1 tablespoon vanilla extract

1 teaspoon almond extract (optional)

Powdered sugar, for dusting

Instructions

1. Preheat the oven to 325°F (163°C) and grease a 10–12 cup bundt or tube pan with butter and flour, or use a baking spray with flour.

2. In a stand mixer, cream together the butter and cream cheese on medium speed until smooth and fluffy (2–3 minutes).

3. Gradually add the sugar and beat for 4–5 minutes until pale and airy.

4. Add eggs one at a time, beating well after each addition and scraping the bowl as needed.

5. Mix in the vanilla extract and almond extract if using.

6. In a separate bowl, combine sifted flour and salt.

7. Add the dry ingredients to the wet mixture gradually, mixing on low just until combined. Do not overmix.

8. Pour the batter into the prepared pan and smooth the top.

9. Tap the pan lightly on the counter to remove air bubbles.

10. Bake for 75–85 minutes, or until a toothpick comes out clean or with moist crumbs.

11. Let the cake cool in the pan for 10–15 minutes, then invert onto a cooling rack and let cool completely.

12. Dust with powdered sugar before serving, if desired.

Notes

For best results, use full-fat cream cheese and make sure all ingredients are at room temperature.

Do not rush the creaming step—this is key to achieving the perfect airy texture.

This cake is freezer-friendly! Slice and wrap tightly for up to 3 months of storage.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 490
Sugar: 34g
Sodium: 220mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 0.5g
Protein: 6g
Cholesterol: 135mg

Keywords: cream cheese pound cake, easy dessert, pound cake recipe, simple cake, brunch cake, old-fashioned pound cake