Cream cheese pound cake is buttery rich with a golden crust and moist, delicate crumb. It's perfect enough to enjoy for breakfast or dessert. This recipe has quickly become everyone's favorite!
Prep Time 20 minutesminutes
Additional Time 1 hourhour25 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 10
Ingredients
1 ½cups(339g)unsalted butter, softened to room temperature
6ounces(170g)cream cheese, softened to room temperature
3cups(600g)granulated sugar
4large eggs, at room temperature
4large egg yolks, at room temperature
2teaspoonsvanilla extract
3 ¼cups(390g)cake flour, sifted
½teaspoonbaking powder
½teaspoonsalt
¾cup(180ml)milk, at room temperature
Instructions
Position the oven rack to the lower-third position (just below the center of the oven) and preheat to 325°F. Generously grease a 12-cup bundt pan with nonstick spray containing flour; set aside.
Using a stand mixer fitted with the paddle attachment or a large bowl with a handheld electric mixer, cream the butter, cream cheese, and sugar together on medium-high speed for 5 minutes until light and fluffy. It should look as though it increased in volume. Stop and scrape down the sides as needed. (If the butter and cream cheese aren't super soft, you may need to add the sugar in 2 additions. Just mix in half at a time then continue to beat for 5 minutes.)
With the mixer on low speed, add the eggs and egg yolks, one at a time, mixing to combine after each addition. Then add the vanilla extract and mix until combined. (The batter may appear curdled at this point. That's okay, it will smooth out once you add the flour.)
Add the flour, baking powder, and salt to a medium bowl. Stir with a whisk to combine. Add half of the flour mixture over the butter mixture and gently mix at low speed until almost fully combined.
Add the milk and mix at low speed until almost fully combined.
Add the remaining flour and mix at low speed until just combined. Use a silicone spatula to stir the batter together to ensure it is completely combined.
Transfer the batter to the prepared pan and bake for 1 hour 25 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely. Serve with a dusting of powdered sugar, whipped cream, or fresh berries if desired.
Notes
Cake flour: It is important to use cake flour for this recipe. All-purpose flour will cause the cake to be dense due to the amount of mixing involved. You can find cake flour on the baking aisle at your local grocery store.
Sifting: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.
Make-Ahead Tip
The cake will keep for up to 4 days wrapped tightly and stored at room temperature or for up to 1 week stored in the refrigerator.
The cake can also be frozen for up to 3 months. Thaw in the refrigerator overnight.