Get the Recipe:
Cream Cheese Pound Cake
Easy to make and sure to please, this Cream Cheese Pound Cake is always a favorite! Also, this pound cake recipe is perfect for breakfast or dessert!
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 8 ounces (226 g) cream cheese, softened
- 2 ½ cups (500 g) granulated sugar
- 6 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups (360 g) sifted cake flour
- ¼ teaspoon salt
- 1 ½ cups (180 g) chopped pecans
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Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- With a hand mixer or stand mixer, cream together the butter and cream cheese. Add the sugar gradually and mix until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually mix in the cake flour and salt. Mix in the pecans.
- Pour batter into pan. Bake for about an hour and twenty minutes or until a pick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes, then remove the cake from the pan and finish cooling on a wire rack.
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Notes
- Recipe adapted from The Southern Living Cookbook.
- Store in an airtight container at room temperature up to 4 days.
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