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Cream Cheese Pound Cake

Cream Cheese Pound Cake
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  • 1 1/2 cups unsalted butter, room temperature
  • 8 ounce cream cheese, room temperature
  • 2 1/2 cups sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 6 large eggs, at room temperature
  • 3 cups cake flour with 1/2 tsp baking powder and 1/8 tsp salt


Preheat oven to 325 degrees. Generously grease a 10-12 cup bundt pan with butter or nonstick spray and flour inside.

Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy. Add the cream cheese and beat on high speed until completely smooth and combined. Add the sugar and beat on high speed until combined, then add vanilla and almond and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.

On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined. Do not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick and very creamy.

Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 70-95 minutes or when toothpick comes out clean. If getting to brown, Loosely tent the cake with aluminum foil.

Remove cake from the oven and allow to cool for 2 hours inside the pan. Then invert the slightly cooled pound cake onto a wire rack or serving dish. Allow to cool completely.

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Slice and serve with optional toppings.

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