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The Ultimate Moist Cream Cheese Pound Cake

Close-up of a moist cream cheese pound cake loaf, with two thick slices cut and resting on a white plate.
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You will bake a rich, dense, and tender cream cheese pound cake with a classic buttery flavor. This recipe is simple to follow and produces a moist dessert perfect for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 325 degrees F. Grease and flour a 10-inch tube pan or bundt pan.
  2. In a large bowl, beat the softened butter and cream cheese together with an electric mixer until the mixture is light and fluffy.
  3. Gradually add the sugar to the butter mixture, beating well after each addition until fully combined.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
  5. In a separate bowl, whisk together the flour and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the batter.
  7. Pour the batter into your prepared pan.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted near the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and let it cool completely before slicing or serving.

Notes

  • For the best texture, make sure your butter, cream cheese, and eggs are at room temperature before you start mixing.
  • If you want a slight lemon flavor, substitute 1 teaspoon of lemon extract for the almond extract.
  • This cake freezes well. Wrap cooled slices tightly in plastic wrap and then foil.

Nutrition

Find it online: https://cookincorner.com/cream-cheese-pound-cake-recipe/