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 butter and cream cheese together. Scrape down the sides sides and bottom of the bowl as needed. Add the sugar and beat until well combined and fluffy, about 1 minute.
- Add the whole eggs, egg yolks, vanilla extract, and salt. Mix until combined, scraping down the sides and bottom of the bowl as needed.
- Add the salt and 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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