Go Back
+ servings
Cream Cheese Poundcake

Cream Cheese Poundcake

Yield 16


  • 1 ½ cups butter softened (3 sticks)
  • 1 8- oz package cream cheese softened
  • 3 cups granulated or pure cane sugar
  • 6 eggs
  • 3 cups all-purpose flour sifted
  • 2 tsp vanilla extract


  1. Preheat oven to 325º. Butter and flour a 10-inch tube pan well.
  2. In a stand mixer with a beater blade, combine the butter and cream cheese and beat well. Gradually add the sugar; beat on medium-high for five minutes until very light and fluffy. Add eggs, one at a time, and vanilla, beating until combined. Slowly add the flour and beat well on medium for about 30 seconds until all of the flour is incorporated.

  3. Pour batter into the prepared tube pan and bake on a middle rack in the over for 1 hour and 30 minutes. Test with a toothpick to make sure cake is thoroughly cooked (toothpick should come out dry). Cool cake in the pan for 10 minutes, then flip out of the pan and then right side up on a serving platter.


Source: Southern Living Cakes Cookbook, courtesy of my mom :)