Cream Cheese Pound Cake gets gold and crusty on the outside while the interior is moist and rich. Perfect as a “slice” or with fruit on top! This is a family favorite!
3 sticks butter at room temperature
1 8 oz package cream cheese at room temperature
3 c sugar
pinch of salt
2 t vanilla
6 large eggs at room temperature
3 c all purpose flour
Grease and flour 2 9 x 5 loaf pans or one 10″ tube pan. Preheat oven to 325 degrees.
Cream butter, cream cheese and sugar until light and fluffy, about 5 minutes.
Add salt and vanilla, beating well.
Add eggs one at a time, beating after each addition.
Gradually beat in aerated flour on low speed, so you don’t make a floury mess of your kitchen. Or drape a towel over your mixer while adding. Spoon into pan or pans.
Bake about 1 1/2 hours or until a skewer comes out clean with a few moist crumbs attached. If the top becomes too golden, cover lightly with foil while continuing to bake until done.
Marsha says to serve with red raspberries which I totally concur. Or any berry, or any peach, bananas or ice cream or whipped cream or hot fudge or caramel or a splash of bourbon… I could go on, but I won’t!
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