Description
A rich and moist cream cheese pound cake with a velvety crumb, perfect for any occasion.
Ingredients
Scale
- 1 cup cream cheese, softened (about 8 oz / 226 g)
- 1 cup unsalted butter, softened (about 227 g)
- 3 cups granulated sugar (about 600 g)
- 6 large eggs
- 3 cups all-purpose flour (about 360 g)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 lemon or 1 tablespoon lemon juice (optional)
- 1/2 cup sour cream or Greek yogurt (optional)
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly.
- Cream together the softened cream cheese, butter, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, and scrape the bowl between additions.
- Stir in the vanilla extract (and lemon zest if using).
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared bundt pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
This is a rich, calorie-dense cake intended as an occasional indulgence. For best results, use full-fat cream cheese and real butter.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 52g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: <1g
- Protein: 7.5g
- Cholesterol: 90mg