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Simple Cream Cheese Pound Cake Recipe

Simple Cream Cheese Pound Cake  Recipe



  • 2 sticks (1 cup) butter or margarine, softened
  • 2 (3-ounce) packages cream cheese, softened
  • 2 1/2 cups sugar
  • 5 large eggs
  • 1/2 cup half-and-half
  • 2 teaspoons vanilla extract
  • 3 1/2 cups sifted cake flour
  • 1/4 teaspoon salt Powdered sugar


1. BEAT softened butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, and beat 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

2. COMBINE half-and-half and vanilla. Combine flour and salt; add to butter mixture alternately with half-and-half mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan.

3. BAKE at 325° for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool on a wire rack. Dust with powdered sugar, and serve with fresh berries, if desired. Makes 1 (10-inch) cake.

4. Bonus: For Cinnamon-Pecan Swirl Pound Cake: Stir together 1/2 cup chopped pecans, toasted; 3 tablespoons brown sugar; and 2 teaspoons ground cinnamon. Pour half of batter into pan; sprinkle with pecan mixture, and top with remaining batter. Bake as directed.

Simple Cream Cheese Pound Cake Recipe
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