This rich cream cheese pound cake is an excellent choice for any occasion, whether you need a sensational dessert or a sweet snack. Gussy it up any way you like. Ice it with cream cheese icing or chocolate ganache, or sprinkle powdered sugar over the cake. It’s terrific plain as well. Top slices with sliced fruit or berries, or drizzle dessert sauce or syrup over servings.
PrintCream Cheese Pound Cake
Serve this classic cream cheese pound cake any way you like—glaze or ice it or serve it plain or topped with fruit or berries.
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 18 servings 1x
- Category: Cakes
- Cuisine: American
Ingredients
Scale
- 16 ounces butter (softened)
- 1/2 cup vegetable shortening
- 3 cups granulated sugar
- 8 ounces cream cheese (softened)
- 3 cups all-purpose flour (13 1/2 ounces)
- 6 large eggs
- 1 tablespoon pure vanilla extract
- Optional: Powdered sugar or icing
Instructions
- Preheat the oven to 325 F.
- Grease and flour a Bundt cake pan or 10-inch tube pan.
- In a mixing bowl with an electric mixer, beat the butter and shortening until creamy. Add the sugar and continue beating until light and fluffy. Beat in the cream cheese.
- In a small bowl, whisk the eggs.
- Add flour to the butter and sugar mixture, alternating with the eggs, beginning and ending with flour. Stir the vanilla into the batter.
- Bake for about 1 hour and 15 minutes until a toothpick or wooden skewer comes out clean when inserted into the center.
- Let the cake cool in the pan for 10 minutes, then carefully remove it to a rack to cool completely.
Nutrition
- Serving Size: 1 slice
- Calories: 502
