Cream Cheese Pound Cake
This Cream Cheese Pound Cake is a tender, moist, and flavorful dessert that's a new spin on traditional pound cake. Plus, it’s super simple to make! Top it off with whipped cream and fresh berries or enjoy plain!
Servings: 12 slices
Ingredients
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 egg yolks
- 1 ½ tablespoons vanilla extract
- 1 ½ teaspoon salt
- 3 ½ cups all-purpose flour
Instructions
- Preheat oven to 350 degrees Fahrenheit and generously grease and flour a 12-cup bundt pan. Tap out any excess flour. You may alternatively use a pan spray that already has flour in it.
- Use a stand mixer fitted with the paddle attachment or a hand mixer to cream softened 1 ½ cups unsalted butter, and 8 oz cream cheese, together. Scrape down the sides and bottom of the bowl as needed. Add 3 cups granulated sugar and beat until well combined and fluffy for about 1 minute.
- Add the whole 6 large eggs, 3 egg yolks, 1 ½ tablespoons vanilla extract, and 1 ½ teaspoon salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.
- Add 3 ½ cups all-purpose flour and mix until combined, again scraping down the sides and bottom of the bowl as needed.
- Pour batter into the prepared pan.
- Bake for 65-70 minutes or until a wooden skewer inserted in the center comes out mostly clean, with just a few moist crumbs stuck to it.
Notes
Originally posted April 18, 2019
Updated on April 16, 2024
Nutrition
Calories: 645kcal | Carbohydrates: 79g | Protein: 9g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 388mg | Potassium: 109mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1147IU | Calcium: 50mg | Iron: 2mg
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