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Classic Cream Cheese Pound Cake Recipe

A golden-brown loaf of cream cheese pound cake with one thick slice cut and resting beside it on a white platter.
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This recipe delivers a moist, dense cream cheese pound cake with a rich, buttery flavor. Follow these steps for a no-fail cake perfect for any occasion.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and creamy.
  3. Gradually add the granulated sugar to the butter mixture, beating well until the mixture is light and fluffy, about 5 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  5. In a separate bowl, whisk together the flour, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix.
  7. Pour the batter into the prepared pan.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and allow it to cool completely before slicing or glazing.

Notes

  • For a denser texture, chill the batter for 30 minutes before baking.
  • To prevent cracking, do not overbake the cake. Check for doneness early.
  • A simple powdered sugar glaze pairs well: whisk 1 cup powdered sugar with 2 tablespoons milk and 1/2 teaspoon vanilla extract.

Nutrition

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