Cream Cheese Pound Cake


This is one of my favorite cakes. It has a wonderful crust and delicious, buttery flavor with a very fine crumb.

Cream Cheese Pound Cake


  • 1 1/2 cups butter, softened
  • 8 oz. cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 1 1/2 t. vanilla
  • 3 cups flour
  • 1/8 t. salt


  1. Beat butter and cream cheese for 2 minutes, until mixture is creamy. Gradually add sugar, beating 5-7 minutes until very light and fluffy. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended after each addition. Pour batter into a greased and floured 10 inch tube pan. Fill a 2 cup, ovenproof measuring cup with water and place in oven next to tube pan.
  2. Bake at 300 degrees for 1 hour and 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely.

Comments (3)


Traditional pound cake needs no leavening. Beat the full time specified and that will provide all the leavening you need.

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