Cream Cheese Pound Cake

Slice of moist pound cake with berries on a plate.

This cream cheese pound cake has a buttery flavor and is perfectly moist and tender. It's dense with a tight cake crumb, like you'd expect from a pound cake. Made with just 7 ingredients and beautifully simple.

Course Dessert

Cuisine American

Keyword Cream Cheese Pound Cake

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings slices

Calories 496kcal

Author Fiona Dowling

Equipment

12-cup capacity bundt pan

Ingredients

3 cups all-purpose flour (375 grams)
1 tsp baking powder
½ teaspoon salt
1 ½ cups unsalted butter (340 grams) room temperature
8 oz cream cheese (226 grams) room temperature
2 ½ cups superfine sugar (500 grams)
6 large eggs room temperature

Instructions

Preheat the oven to 325F degrees.
Grease and flour a large bunt pan, or brush with pan release (AKA cake goop). Be sure that every cavity and crease of the pan is well covered.
In a large bowl, sift together the flour, baking powder and salt.
In a separate very large bowl beat the butter until smooth and creamy (about 1 minute). Then mix in the cream cheese (about 1 additional minute).
Mix in the sugar until the mixture looks pale and fluffy - this will take about 3 more minutes. In total, you'll have beaten the butter for about 5 minutes. Turn off the mixer and scrape down the sides of the bowl.
Turn the mixer to low speed and mix in the eggs 1 at a time until just combined. You should no longer see streaks of yellow egg yolk. Turn off the mixer and scrape down the sides and bottom of the bowl half way through.
Gradually beat in the flour about ½ at a time with the mixer on low speed. Stop mixing as soon as the flour is incorporated.
Pour/spoon the batter into the prepared pan and bake for about 75 minutes or until the top is golden and an inserted toothpick comes out clean. Half way through, rotate the pan ½ a turn. This ensures even baking in case your oven has a hot spot.
Cool in the pan for about 20 minutes, then carefully invert the pan and let the cake slide out. Continue cooling on a wire rack.

Notes

Nonstick Pans: Make sure to grease and flour the pan, even if its labeled nonstick.
Pan Sizes: This recipe can be baked in two 8 ½ x 4 ½ inch (22 x 11.5 cm) loaf pans. The bake time will be about 60-75 minutes at 325 F (160C). There is a bit too much batter to use 8 x 4 inch pans. The recipe can also be halved and baked in one 8 ½ x 4 ½.
Measuring Flour: The flour must be measured accurately, otherwise the cake will be dry. If using dry measuring cups, whisk the flour first. Then spoon into the cup and level off the top. 3 cups flour weighs 375 grams or 12 ¾ ounces.
Room Temperature Ingredients: The butter, cream cheese and eggs must be room temperature before getting started. Take them out of the fridge at least 30 minutes before getting started. The butter should not be melty.
Storage: Store cake in an airtight container at room temperature for up to 4 days, or in the fridge for up to 7 days. Fully cooled cake can be wrapped tightly in plastic wrap first, then wrapped in foil and frozen for up to 2 months. Thaw in the fridge.

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