Cream Cheese Pound Cake

cream cheese pound cake 2


Yields or Serves:  

[Total: 4   Average: 5/5]

Cream Cheese Pound Cake

This cake is moist, tender, golden brown and very velvety.  It has all the richness and pure buttery flavor of classic pound cake, but with a delicate tang. 


3 Cups Cake Flour

1 Teaspoon Salt

4 Large Room Temperature Eggs

2 Room Temperature Egg Yolks

1/4 Cup Milk

3 Teaspoons Vanilla Extract

3 Cups Sugar

24 Tablespoons Unsalted Butter (3 Sticks)

6 Ounces Softened Cream Cheese


Before you turn on the oven adjust the oven rack to the middle position.  Preheat your oven to 300° F.  Grease and flour 12 cup nonstick Bundt pan.  In a medium size bowl, combine the flour and salt.  In a 2 cup liquid measuring cup whisk the eggs, 2 yolks, milk and vanilla.  In a separate large size bowl, beat together (by hand or with an electric mixer) the sugar, butter and cream cheese for 3 minutes until fluffy.  Reduce the speed to low and very slowly add the egg mixture until incorporated.  The batter may look slightly curdled.  Add the flour mixture in 3 additions.  Scrape down the bowl as needed.  Give the batter a final stir by hand.  Scrap the batter into a prepared pan and gently tap the pan on the counter to release air bubbles.  Bake for 80 to 90 minutes.  Rotate the pan halfway through baking.  Remove from the oven and cool the cake in the pan on a wire rack for 15 minutes.  Remove the cake from the pan and cool completely, for about 2 hours.  Serve plain or topped with frosting or fruit.  Serves 12


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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