Southern Cream Cheese Pound Cake
Dense, rich pound cake with tangy cream cheese swirled throughout. A Southern classic that's moist, buttery, and perfect for any occasion.
- Total time
- 75 min
- Servings
- 12
- Calories
- 415
- Protein
- 5g
Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 5 whole eggs, room temperature
- 2.5 cups all-purpose flour
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tsp lemon zest (optional)
Instructions
- 1
Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- 2
Whisk together flour, salt, and lemon zest (if using) in a bowl. Set aside.
- 3
Cream butter and cream cheese together until smooth and pale, ~3 minutes.
- 4
Gradually add sugar, beating until light and fluffy, ~2 minutes.
- 5
Add eggs one at a time, beating well after each addition, ~30 seconds per egg.
- 6
Stir in vanilla extract until just combined.
- 7
Add flour mixture in three additions, stirring gently after each until no streaks remain.
- 8
Pour batter into prepared bundt pan. Smooth the top with a spatula.
- 9
Bake until a toothpick inserted in the center comes out clean, 55–65 minutes.
- 10
Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
Tools you’ll need
- 10-inch bundt pan
- electric mixer or mixing bowl with whisk
- measuring cups and spoons
- toothpick
- wire cooling rack
- oven thermometer (recommended)
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