Description
This Old Fashioned Cream Cheese Pound Cake is rich, buttery, and perfectly moist. Its dense, tender crumb and creamy flavor make it a classic dessert for family gatherings, holidays, or any special occasion. Optional variations like citrus zest, chocolate chips, or a simple glaze add extra indulgence.
Ingredients
Scale
- 8 oz cream cheese, room temperature
- 1½ cups unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: lemon or orange zest, chocolate chips, chopped nuts
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a Bundt or loaf pan.
- Cream together butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Gradually fold in flour and salt until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 1 hour 30 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then transfer to a cooling rack.
Notes
- Use room temperature ingredients for smooth blending.
- Avoid overmixing to keep the cake tender.
- Optional variations: zest, chocolate chips, or nuts.
- Store at room temperature up to 4 days; freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 450kcal
- Sugar: 32g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg