Preheat your oven to 325°F (165°C).
Generously grease and flour a 10-inch Bundt or tube pan, making sure to coat all the grooves and corners. A well-prepared pan makes it much easier to release the cake after baking.
Step 2: Cream the Butter and Cream Cheese
Place the softened butter and cream cheese in a large mixing bowl.
Beat on medium speed until the mixture is completely smooth and creamy, about 3–5 minutes.
This step is important because properly creamed butter and cream cheese help create a lighter, smoother cake.
Step 3: Add the Sugar
Gradually add the granulated sugar while continuing to beat.
Continue mixing for several minutes until the mixture becomes noticeably lighter and fluffy. Classic cream cheese pound cake recipes also recommend thoroughly creaming the butter, cream cheese, and sugar before adding the eggs.
Step 4: Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides of the bowl occasionally to make sure everything is evenly incorporated.
Add the vanilla extract and mix briefly.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking powder
- Salt
Gradually add the dry ingredients to the cream cheese mixture.
Mix on low speed just until the flour disappears. Avoid overmixing, as this can make the finished cake heavier.
Step 6: Fill the Bundt Pan
Spoon the thick batter evenly into the prepared Bundt pan.
Smooth the top with a spatula, then gently tap the pan on the counter once or twice to remove any large air pockets.
Step 7: Bake
Place the cake in the preheated oven and bake for approximately 75–90 minutes, depending on your oven and pan.
Start checking around the 75-minute mark. Insert a wooden toothpick or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs.
Classic versions commonly bake around 325°F for roughly 1 to 1½ hours.
If the top begins browning too quickly, loosely cover it with aluminum foil during the final portion of baking.
Step 8: Cool the Cake
Remove the cake from the oven and place the pan on a wire rack.
Let it cool in the pan for about 10–15 minutes.
Carefully run a thin knife around any areas that appear stuck, then invert the cake onto the rack and allow it to cool completely.
Step 9: Make the Optional Glaze
For a simple sweet glaze, whisk together the powdered sugar, milk, and vanilla until smooth.
If the glaze is too thick, add a few drops of milk. If it is too thin, add a little more powdered sugar.
Once the cake has cooled completely, drizzle the glaze over the top and let it gently run down the sides.
Step 10: Slice and Serve
Allow the glaze to set for a few minutes, then slice the cake with a sharp knife.
Serve it with coffee, tea, fresh berries, whipped cream, or simply enjoy it on its own. Pound cake is rich enough that it doesn’t need much decoration.
Helpful Tips
- Use softened butter and cream cheese: They blend much more smoothly.
- Don’t rush the creaming step: This helps give the cake a better texture.
- Add eggs one at a time: Make sure each egg is incorporated before adding the next.
- Don’t overmix after adding flour: Mix only until combined.
- Check your cake before removing it: Oven temperatures and Bundt pans can vary.
- Let it cool before glazing: Otherwise, the glaze can melt completely into the cake.
This is the kind of old-fashioned cake that’s perfect for family gatherings, Sunday dinners, holidays, or simply enjoying with a cup of coffee. Once you try that rich cream cheese crumb and buttery golden crust, you’ll understand why this recipe is one worth keeping. 🍰
See more on the next page
