Conclusion
Cream cheese pound cake isn’t just a dessert—it’s a Southern tradition that never goes out of style. With its dense crumb, rich flavor, and nostalgic pull, it’s the kind of cake that turns skeptics into believers. Whether it’s your first time baking it or your fiftieth, it always hits like a warm memory.
- 1 1/2 cups unsalted butter (softened)
- 1 (8 oz) package cream cheese (softened)
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 tsp vanilla extract
Instructions
- Preheat oven to 325°F. Grease and flour a bundt or loaf pan.
- Cream butter and cream cheese together until light and fluffy (about 3-5 minutes).
- Add sugar gradually, beating well after each addition.
- Beat in eggs one at a time, making sure each is incorporated.
- Mix in flour slowly, just until combined. Do not overmix.
- Add vanilla and blend.
- Pour into prepared pan and smooth the top.
- Bake for 1 hour 20 minutes, or until a toothpick comes out clean.
- Cool in pan for 10-15 minutes, then turn out onto a wire rack
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