Scrumptious Cream Cheese Pound Cake

5 from 1 vote

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.

Prep Time15

Cook Time1 25

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: cream cheese, pound cake

Servings: servings

Calories: 584kcal

Author: Mindee

Cost: 15

Preheat the oven to 325 degrees. You may need to lower the rack in your oven. This pound cake needs to be cooked 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 the mixture is light and fluffy. Add the vanilla and almond extracts.
Add the flour and eggs alternately with each othe,r 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 the pound cake completely before removing it from the tube pan.
Once cooled and removed from the pan. Slice and serve!