This classic pound cake is incredibly moist and rich thanks to cream cheese and butter, with a fine, tender crumb and deep vanilla flavor. Elegant enough for guests, simple enough for everyday baking.
⏱ Time Required
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Prep: 20 minutes
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Bake: 75–85 minutes
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Cool: 30 minutes
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Total: ~2 hours
🍰 Servings
12–14 slices
🍳 Ingredients
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1½ cups unsalted butter, softened
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8 oz cream cheese, softened
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3 cups sugar
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6 large eggs, room temperature
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1 tbsp vanilla extract
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3 cups all-purpose flour
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¼ tsp salt
👩🍳 Instructions
1️⃣ Prepare the Pan
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Preheat oven to 300°F (150°C).
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Grease and flour a bundt or tube pan.
2️⃣ Cream Butter & Cream Cheese
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Beat butter and cream cheese until smooth and fluffy (about 3–4 minutes).
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Gradually add sugar and continue beating until light.
3️⃣ Add Eggs
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Add eggs one at a time, beating well after each addition.
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Mix in vanilla extract.
4️⃣ Add Dry Ingredients
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Gradually mix in flour and salt just until combined.
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Do not overmix.
5️⃣ Bake
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Pour batter into prepared pan and smooth the top.
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Bake 75–85 minutes, or until a toothpick comes out clean.
6️⃣ Cool
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Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
🍽 Texture & Flavor
✔ Dense yet tender crumb
✔ Ultra-buttery and rich
✔ Smooth vanilla flavor
✔ Perfect for slicing
⭐ Tips & Variations
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Extra rich: Use cake flour for a finer crumb
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Lemon twist: Add lemon zest + 1 tbsp lemon juice
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Almond: Replace half vanilla with almond extract
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Glaze: Top with vanilla or cream cheese glaze
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Storage: Keeps moist 4–5 days, freezes well
📊 Nutrition (Approx. per slice)
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Calories: 480
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Carbs: 58g
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Fat: 26g
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Protein: 6g
