Cream Cheese Pound Cake
Makes: Serves 10 to 12
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 8 ounces cream cheese (full fat), at room temperature, cut into pieces
  • 2 cups sugar
  • 2 tablespoons vanilla extract
  • 6 large eggs, at room temperature
  • 2 cups sifted self-rising cake flour
  1. Position rack in the middle of your oven. Preheat to 350° F. Thoroughly coat a 9-cup decorative ring pan with nonstick spray, taking care to coat the center tube as well.
  2. Beat butter and cream cheese until smooth and creamy with the mixer’s flat paddle on medium-high speed, about 3 minutes. Add sugar gradually and continue to beat, about 3 minutes at medium-high speed, until very light and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. Don’t rush this step; there are a lot of eggs and it will take a while. Add the flour mixture in thirds and beat briefly until smooth. Scrape batter into pan.
  3. Bake for about 1 hour to 1 hour and 15 minutes or until a bamboo skewer shows a few moist crumbs when removed. The cake will be golden brown and the edges will have begun to come away from the sides of the pan. Cool pan on rack for about 10 minutes. Unmold and place directly on rack to cool completely. Cake is ready to serve. Store at room temperature in airtight container for up to 4 days. Cake may also be frozen, double wrapped in plastic wrap and foil, for up to 1 month.
Recipe by Bakepedia at