Cream Cheese Pound Cake

5 from 3 votes

Honestly, I've never really been that into pound cake. Until I tried THIS cream cheese pound cake, that is! Moist, tender, creamy buttery flavor, plus it has the perfect crumb. It truly is one of the best cakes I've ever had!

Prep Time15

Cook Time1 30

Cooling Time1 10

Total Time2 55

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 707kcal

Author: Karen

Ingredients

1 & 1/2 cups Salted butter 3 sticks, softened
8 ounces cream cheese softened
2 & 2/3 cups white sugar
6 eggs
1 tablespoon vanilla extract
1 tablespoon butter extract or flavoring
3 cups cake flour spooned and leveled
1/4 teaspoon salt

For the vanilla glaze:

3 tablespoons butter melted
2 & 1/4 cups powdered sugar
3 tablespoons milk or water
1 & 1/2 teaspoons vanilla

Instructions

Preheat the oven to 300 degrees F. Grease a standard size bundt pan well with butter or nonstick spray. Lightly dust with flour, turning it upside down to remove excess. Set aside.
In a large bowl or stand mixer, beat the butter and cream cheese well, until high and fluffy. Think at least 2-3 minutes.
Gradually add the sugar with the mixer running. Beat for another couple minutes. This helps beat air into the cake.
Add eggs, one at a time, mixing until just combined each time.
Stir in the vanilla and butter extract.
Add the cake flour and the salt. Mix until combined thoroughly.
Pour the batter into the prepared pan, smoothing the top.
Bake at 300 for 1 hour and 15 to 30 minutes. (Mine took 1 hour 27 minutes) The top should be golden and a toothpick should come out clean.
Cool the cake in the pan for 10 minutes, then carefully loosen the edges with a knife. Invert onto a cake plate.
Cool for 1 hour, and then serve.
To make the vanilla glaze: melt the butter in a medium bowl.
Add half the powdered sugar and beat well.
Add milk and vanilla, beat well.
Add the rest of the powdered sugar and beat.
Drizzle over the cooled cake.
I like to serve this with Fresh Strawberry Topping

Nutrition