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Vanilla Cream Cheese Pound Cake

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This vanilla cream cheese pound cake is rich, buttery, and moist with a velvety crumb. Cream cheese adds a subtle tang and smooth texture, while vanilla provides nostalgic warmth. Perfect on its own or dressed up with fruit, whipped cream, or glaze.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10–12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder (optional)

Instructions

  1. Preheat oven to 325°F (165°C). Grease a bundt or loaf pan generously.
  2. Cream the butter and cream cheese together in a large mixing bowl until smooth and fluffy.
  3. Gradually add in the sugar and beat until the mixture is light and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, salt, and baking powder (if using).
  7. Slowly add the dry ingredients to the wet mixture, mixing just until combined.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.

Notes

  • Use room temperature ingredients for best texture and rise.
  • Substitute lemon or almond extract for a flavor twist.
  • Fold in berries or chocolate chips for added variation.
  • Drizzle with glaze made from powdered sugar, milk, and vanilla.
  • Freeze individual slices for up to 2 months.

Nutrition

Find it online: https://elladishes.com/vanilla-cream-cheese-pound-cake/