Cream Cheese Pound Cake

When I received a beautiful bundt pan for Christmas, I couldn’t wait to try the most highly-rated bundt cake recipe on the web! Although the ingredients are few and simple, they come together to produce a very rich and delicious cake. It is best when paired with a Blueberry and Raspberry Sauce and a generous dollop of fresh whipped cream.

This recipe has earned 4.7/5 stars with over 700 reviews.

prep: 30 minutes
cook: 1 to 2 hours depending on your oven

makes 1 – 10 inch tube pan


1 (8 ounce) package room temperature cream cheese
1 1/2 cups room temperature butter
2 1/2 cups white sugar
6 eggs
3 cups all-purpose flour or cake flour (use cake flour for a finer, softer texture)
1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10 inch tube pan.
  2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  3. Add eggs two at a time, beating well with each addition. Add vanilla. Add the flour all at once and mix in.
  4. Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for between 1 hour and 20 minutes to 1 hour and 45 minutes depending on your oven. Check for doneness at 1 hour. A toothpick or knife inserted deep into center of cake will come out clean.

See for the original Cream Cheese Pound Cake recipe.


Posted in Vegetarian

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