Cream Cheese Pound Cake

5 from 21 votes

This cream cheese vanilla pound cake will have you falling in love with pound cake all over again. The addition of cream cheese makes this cream cheese vanilla bundt cake batter rich while keeping it moist with a soft crumb. A surprisingly simple and easy recipe that takes just 10 minutes to prepare and 40 minutes to bake. Delicious on its own and needs nothing to accompany it.

Course Desserts

Cuisine American

Keyword Bundt Cake, cake, Pound, pound cake recipe, vanilla, vanilla cake, vanilla pound cake

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 238kcal

Author Veena Azmanov

Cost $15

Equipment

Ingredients

4 oz Cream cheese (½ cup)
4 oz Unsalted butter (1 stick), room temperature
¾ cup White sugar
1 ½ cup All-purpose flour
3 Large eggs
1 tsp Baking powder
½ tsp Salt
1 tsp Vanilla extract

Metric - US customary

Instructions

Preheat oven to 170 C / 340 F.
Butter and flour a 6-cup bundt pan.
Combine baking powder, salt, and flour – mix or sift.
Cream butter, cream cheese, and sugar until light and fluffy.
Add eggs, one at a time.
Followed by flour and vanilla.
Pour into prepared bundt pan.
Bake for 40 to 45 mins until a skewer inserted in the center comes out clean.
Let cool in the pan for 10 minutes.
Invert onto a cooling rack and let cool completely.

Video

Notes

STORAGE

This cake will stay at room temperature for up to 3 days.
Wrap well and keep in the fridge for up to 5 days.
Can be frozen well wrapped for up to a month.

Nutrition