Moist Cream Cheese Pound Cake
This Easy Cream Cheese Pound Cake is made with simple ingredients, including tangy cream cheese, vanilla extract, and almond extract. It’s rich and dense with a tender crumb, and it has a melt-in-your-mouth texture. It’s the perfect cream cheese pound cake recipe.
Servings: 12 servings
Ingredients
Cream Cheese Pound Cake:
- 1 1/3 cups unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 3 cups granulated sugar
- 4 large eggs, at room temperature
- 2 egg yolks, at room temperature
- 1/4 cup half & half*
- 2 tsp vanilla extract
- 1 tsp almond extract**
- 3 cups all purpose flour
- 1 tsp salt
Topping:
- Powdered Sugar, for dusting
- Whipped Cream
- Fresh Berries
Instructions
- Preheat oven to 300 degrees and grease a 10” bundt cake pan very well. Set aside.
- With a standing mixer or a hand mixer, beat the butter, cream cheese, and sugar on med-high speed until very light, fluffy, and pale yellow in color (about 5-7 minutes). Scrape down the sides of the bowl, as necessary.
- Add in the eggs and the egg yolks, one at a time, beating well after each addition.
- Next, add in half & half, vanilla extract, and almond extract. Mix until just combined.
- Lastly, sift flour and salt together. Then, beating on low, gently add the flour mixture to the batter in thirds, mixing after each addition until just combined. Once the mixture is just combined, scrape down the sides of the bowl with a rubber spatula, and mix a few times more by hand to ensure all of the flour has been incorporated.
- Spoon the batter into the prepared bundt cake pan, spreading in an even layer. Tap the pan on the counter a few times to release any air bubbles.
- Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a cake tester comes out clean. (This takes 1 hour and 30 minutes for my oven.)
- Cool for 15 minutes, then remove the cake from the pan and allow the cake to continue cooling.
- Before serving, dust with powdered sugar, slice, and serve with whipped cream and berries, if desired. (It tastes great plain as well!)
Notes
*If you do not have half & half, you can make your own by using half heavy whipping cream and half whole milk.
**If you do not have almond extract, you can omit it and add another tsp of vanilla extract to the batter.