Cream Cheese Pound Cake
Prep time
Cook time
Total time
Cream cheese, along with the butter, makes for a wonderfully flavored, rich, and deliciously dense Pound Cake; perfect to serve with whipped cream and fresh fruit.
Recipe type: Dessert | Butter Pound Cake
Serves: 12 to 14
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter, chilled, cut into 1 inch pieces
  • 1 (8 ounce) package cream cheese, chilled, cut into 1 inch pieces
  • 2¾ cups granulated sugar
  • 6 large eggs, room temperature
  • 4 teaspoons pure vanilla extract
  • 1 to 2 teaspoons confectioners (powdered) sugar
Preheat oven to 300 degrees F. Prepare one 10 inch Angel Food Cake pan or two 8x4x2¼ inch loaf pans; lightly grease the pans with shortening and dust with flour. Tip: To make baked cake easier to remove from pan, lightly grease the pan, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.
  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, cream the butter, cream cheese, and sugar until light and fluffy. Tip: To cream, start by placing the butter and cream cheese in the bowl, with an electric mixer on medium speed begin by beating the butter and cream cheese about 1 minute until it is smooth and light in color. With the mixer still on medium speed, slowly add the sugar to the butter, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 8 minutes to add all of the sugar, and beating until the butter and sugar are fully incorporated and the mixture is a light, or pale yellow color, with a fluffy texture. While adding the sugar, stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.
  3. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack the egg into a small bowl and whisk with a fork to thoroughly break up the egg before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg.
  4. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  5. Bake: Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon. Bake 1 hour 15 minutes to 1½ hours or until a long toothpick, wooden skewer or cake tester inserted in the center comes out clean. Cool on wire rack for 10 to 15 minutes then remove cake from pan and place on a wire cooling rack to let cool.
  1. Before serving, use a fine-mesh sieve to dust the top of cake with confectioner’s sugar.
Adapted from: Williams & Sonoma, Essentials of BakingBetter Homes and Gardens May 2009
Recipe Notes
Pan: One 10" Angel Food or two 8x4x2¼ inch loaf pans Pan Prep: Greased and Floured Oven Temp: 300° Storage: Covered, Room Temperature

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