This is my grandma’s cream cheese pound cake recipe. It has lots of flavor and is incredibly moist. The cream cheese gives perfect not-too-sweet, goes great with berries and ice cream, flavor! It can also be baked as a bundt cake instead of a traditional pound cake loaf. A pound cake is different than a normal cake because it does not utilize any chemical leavening (baking powder or baking soda). This cake relies solely on the air that is mixed into the batter during the creaming process for its rise! WHich is why it is important to mix thoroughly, whipping and creaming air into the batter! I know you are going to love this cream cheese pound cake as much as I do!
Ingredients you will need
Recipe Tips & Tricks
As I said earlier, the key to this recipe is the mixing, I used my hand mixer to have more control of where is was whipping (i liked that I could move it around rather than my stand mixer staying in one place)
You’re gonna need a big bowl!! I have said it a million times and ill say it again, my pyrex bowls are the best!
You will also need a bundt pan or pound cake pan! If you don’t have either, you might be able to use two loaf pans and adjust the cooking time. Don’t quote me though because I haven’t tried that!
How to make Cream Cheese Pound Cake
In a large mixing bowl, cream butter, and cream cheese. Gradually add sugar, beating
until light and fluffy, about 5-7 minutes. It should look light and fluffy.
Add eggs, one at a time, beating well after each addition.
Gradually fold the flour, mix
just until blended. Stir in vanilla.
Pour into greased and floured bundt pan. Bake at 300 ̊ for 1 1⁄2 hours
Cream Cheese Pound Cake
Ingredients
- 1 1 ⁄2 cups butter (room temperature)
- 1 package (8oz cream cheese room)
- temperature
- 2 1/3 cups sugar
- 6 eggs room temperature
- 3 cups flour
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating
- until light and fluffy, about 5-7 minutes
- Add eggs, one at a time, beating well after each addition.
- Gradually add the flour, folding in one cup at a time. Mix just until blended. Stir in vanilla.
- Pour into greased and floured bundt pan Bake at 300 ̊ for 1 1⁄2 hour,
Notes
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