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–+ servings

Cream Cheese Pound Cake

BakedCreamyDessertsEggFestiveHolidayOvenParty FoodPotluckPrep-AheadSpecial OccasionSweetVegetarian
Time :1 hour 30 minutes
Yield :14 servings
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The Scoop

Pound cake, but make it extra rich!
Cream cheese gives this classic a wonderfully dense, buttery crumb with just enough tang to keep all that sweetness in check.
It’s the kind of cake that needs very little fuss; a slice with coffee is already a pretty solid plan.
Hack it:
Go citrusy: Add lemon or orange zest to the batter for a bright contrast to the rich cream cheese.
Make the crust count: Coat the greased pan with a thin layer of sugar instead of flour for a delicate, crackly exterior.
Add a glaze: Drizzle with a simple lemon, orange, or vanilla glaze once completely cooled.
Berry it up: Serve with macerated strawberries, raspberries, or blueberries for a fresh, tart topping.
Leftovers:
Pound cake French toast: Dip thick slices in an egg-and-milk mixture and pan-fry until golden.
Berry shortcake: Layer cubes of cake with whipped cream and fresh berries.
Ice cream sandwiches: Slice thinly, sandwich with softened ice cream, and freeze until firm.

Ingredients

  • 1 1/2 cups butter
  • 1 (8 ounce) package cream cheese
  • 3 cups white sugar
  • 6 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon vanilla extract

Directions

  • Preheat the oven to 325 degrees F.
  • Grease and flour a 10-inch tube or bundt pan.
  • In a large bowl, cream the butter and cream cheese until smooth.
  • Add the sugar gradually, beating until fluffy.
  • Add the eggs two at a time, beating well with each addition.
  • Add the flour all at once and mix in, careful not to overmix it.
  • Add the vanilla.
  • Pour the batter into the prepared pan.
  • Bake until a toothpick inserted into the center comes out clean, about 1 hour and up to 1 hour 20 minutes.
  • Allow the cake to cool completely before serving.
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