Cream Cheese Pound Cake

Yield: 12 servings

Prep Time: 15 min

Cook Time: 1 hr, 30 min

Cream Cheese Pound Cake


1 1/2 cups (3 sticks) unsalted butter, softened
3 cups granulated white sugar
1/2 teaspoon salt
One 8-ounce package cream cheese, softened
6 large eggs
1 1/2 teaspoons vanilla extract
3 cups sifted cake flour (sift, then measure)
whipped cream and berries, for serving (optional)


1. Preheat oven to 325 degrees F. Grease the bottom only of 10-inch round tube cake pan.

2. In a large bowl, use an electric mixer to cream the butter, cream cheese and sugar until light and fluffy. Add the salt and vanilla. Add the eggs, one at a time, and beat after each addition. Gradually add the flour, 1/2 cup at a time.

3. Pour the batter into the prepared pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake 1 1/2 hours or until done. Toothpick inserted should come out clean.

4. Serve slices topped with whipped cream and berries, if desired.


*Be sure to grease the bottom only of the pan- this will ensure that you have a smooth, even cake.


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