Cream Cheese Pound Cake Recipe

4.63 from 301 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

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.

Room Temp: Let the plain cake cool completely, then wrap tightly or keep in an airtight cake container for up to 4 days in a cool kitchen.
Fridge: If your kitchen is hot or you added perishable toppings, refrigerate the cake tightly wrapped or in an airtight container for up to 5 days. Toppings can shorten that storage time. Bring slices to room temperature before serving.
Freezer: Wrap the whole cake or individual slices tightly in plastic wrap, then foil, and place in a freezer bag. Freeze for up to 3 months for the best texture. Thaw wrapped overnight in the fridge, then bring to room temp. For a warm slice, microwave in short 10-second bursts just until warmed through.

Tip: Keep berries and sauces separate and dust with powdered sugar right before serving so it doesn't disappear into the cake!