This scrumptious cream cheese pound cake is the perfect spring dessert! This moist, sweet pound cake goes with any fruit or is tasty alone as well.
It’s that time of year people start looking for springy desserts for Easter so I am sharing my go to pound cake recipe today. I got this recipe years ago from a friend I went to culinary school with. This scrumptious cream cheese pound cake is truly delicious. It is so good served with fresh berries and whipped cream, but it also can stand alone. It is one of my all time favortites! Try it and let me know how you like it!
This pound cake is really easy to make. The only thing that stands out to me that I should probably say is about the tube pan. For this pound cake I used a 10 inch one piece tube pan. I’ve never made this with a 2 piece pan because I’m afraid it will leak. So you will need a 10 inch tube or bundt pan for this one. You will also what to spray it really well with non-stick baking spray. 
In a mixing bowl, beat the butter and cream cheese together until it is well mixed. Add the sugar and cream until it is light and fluffy like pictured above. Add the vanilla and almond extracts. Add the flour and eggs alternately with one another. Start with 1 cup of the cake flour, then 3 eggs, 1 cup of cake flour, last 3 eggs and then the last cup of cake flour. Mix well with each addition.
Pour the batter in the tube pan and smooth it out. Bake at 325 degrees for 1 hour and 15-25 minutes in the very center of your oven. I have to lower an oven rack for this.
A skewer should come out clean. Cool for 10 minutes and then run a sharp knife around the edges and center tube. Cool completely before removing from the pan. Slice and serve the cooled cake with fresh fruit and whipped cream.
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Description
This scrumptious cream cheese pound cake is the perfect spring dessert! This moist, sweet pound cake goes with any fruit or is tasty alone as well.
Ingredients
- 1 1/2 Cups Butter (softened)
- 1 (8 oz) pkg. Cream Cheese (softened)
- 3 Cups Sugar
- 1 Tbs. Vanilla Extract
- 1 tsp Almond Extract
- 6 Eggs
- 3 Cups Cake Flour
Instructions
- Preheat the oven to 325 degrees. You may need to lower the rack in your oven. This pound cake needs to cook right in the center of the oven. Prepare a 10 inch tube pan by spraying it WELL with non-stick baking spray. (Just a note here. My tube pan is one piece. I’ve never made this in a 2 piece tube pan. So I’m not sure if it would leak out of a 2 piece tube pan, but it could)
- In a mixing bowl, beat the butter and cream cheese together until it is well incorporated.
- Add the sugar and cream until mixture is light and fluffy. Add the vanilla and almond extracts.
- Add the flour and eggs alternately with each other starting with 1 cup of the cake flour, then 3 eggs, 1 cup of cake flour, the last 3 eggs and finally the last cup of cake flour. Mix just until well combined.
- Pour the batter into the prepared tube pan and smooth out evenly.
- Bake at 325 degrees for 1 hour and 15-25 minutes. A skewer should come out clean.
- Cool for 10 minutes then run a sharp knife around the outside edge and the edge of the inner tube. Cool pound cake completely before removing it from the tube pan.
- Once cooled and removed from the pan. Slice and serve!
Keywords: Pound cake, angel food cake, cream cheese
Have you tried this recipe? If so, leave me a rating above and a comment below!
Other recipes I know you’ll love!
Cheesecake Swirled Chocolate Cake
Corrie’s Triple Layer Carrot Cake
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LS says
This is so good! I have baked it in loaf pans, and it freezes well too.
★★★★★