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Rich and Moist Cream Cheese Pound Cake

A golden brown cream cheese pound cake on a white plate with one slice cut out, showing the dense, yellow crumb.
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This recipe yields a dense, rich pound cake with a subtle tang from the cream cheese, resulting in superior moisture and texture.

Ingredients

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

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 until smooth.
  3. Gradually add the sugar and beat until the mixture is light and fluffy.
  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. Add the flour mixture to the wet ingredients in three additions, alternating with the milk, beginning and ending with the flour. Mix only until just combined after each addition. Do not overmix.
  7. Pour the batter into the 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 to cool completely before slicing.

Notes

  • For the best texture, ensure your butter, cream cheese, and eggs are at room temperature before starting.
  • To achieve a perfectly moist pound cake, avoid overmixing the batter once the flour is added.
  • You can substitute 1/4 cup of the milk with sour cream for an even richer flavor.

Nutrition

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