Cream Cheese Pound Cake

4.59 from 270 votes

Generations old, my big mama's moist, tender, buttery cream cheese pound cake melts in your mouth and is straight up heaven in every single bite.

Prep Time30

Cook Time1 20

Total Time1 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 616kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

1 ½ cups unsalted butter room temperature
2 tablespoons vegetable oil or shortening
8 ounces cream cheese room temp, one brick
2 3/4 cups granulated sugar
6 large eggs room temperature
3 cups sifted cake flour
1 teaspoon kosher salt
1 tablespoon vanilla extract
powdered sugar for garnish

US Customary - Metric

Instructions

Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray or grease with butter or shortening and then flour.
In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to over beat.
Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
Dust with powdered sugar and serve.

Video

Notes

How to store cream cheese pound cake

Once cooled, either tightly wrap in plastic wrap so no air gets in or add to a cake container.

How long will it last in the fridge?

I don't recommend placing this cake in the fridge since it will dry it out. Store at room temp so that texture stays on point. It will last for up to 4-5 days.

Can I freeze ?

Wrap the cake in aluminum foil or plastic wrap then put it in a heavy-duty freezer bag. A frozen pound cake will keep for 4-6 months. When ready to consume, thaw overnight in the fridge and serve it up!

Nutrition