Easy Cream Cheese Pound Cake
This Easy Cream Cheese Pound Cake is rich, buttery, moist, and wonderfully tender. Made with cream cheese, butter, eggs, and vanilla, it delivers a soft, velvety crumb with a beautifully golden crust. The recipe is beginner-friendly, requires everyday ingredients, and is perfect for holidays, brunches, afternoon tea, or family desserts. Serve it plain or pair it with berries, whipped cream, or a sweet glaze for an elegant finishing touch. Every slice offers classic homemade flavor that's impossible to resist.
Ingredients
- 1½ cups (340 g) unsalted butter, softened
- 8 oz (225 g) cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or loaf pan.
- In a large bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the sugar and continue beating for 3–5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Stir in the vanilla extract.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15–20 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar or garnish as desired before serving.
Notes
- Use room-temperature ingredients for a smooth batter.
- Full-fat cream cheese gives the richest flavor and texture.
- Avoid overmixing after adding the flour.
- Grease and flour the pan thoroughly to prevent sticking.
- Check for doneness near the end of the baking time.
- Let the cake cool before removing it from the pan.
- Store leftovers in an airtight container to maintain freshness.
- The flavor becomes even better the next day.