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Cream Cheese Pound Cake


12 people


1 hr 20 mins


This rich, buttery and sweet Cream Cheese Pound Cake is everyone's favorite, as breakfast, afternoon tea or dessert any time of the day. This pound cake recipe is a keeper, bake it today!


– 3 sticks unsalted butter, room temperature – ▢8 oz. cream cheese, room temperature – ▢3 cups sugar – ▢6 large eggs – ▢1 teaspoon vanilla extract – ▢3 cups all-purpose flour – ▢2 teaspoons salt – ▢nonstick cooking spray

Step 1

– Preheat oven to 350°F (176°C). With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

Step 2

Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

Step 3

Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

Step 4

– Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Thick Brush Stroke



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