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+ servings

Cream Cheese Pound Cake

Rachel Norman
This cream cheese pound cake will fly off the table. It's moist, dense, and can be topped with nearly anything your sweet tooth desires.
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Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16
Calories 596 kcal


  • 1.5 cups butter softened
  • 3 cups sugar
  • 1/2 tsp salt
  • 8 oz cream cheese softened
  • 6 large eggs
  • 2 tsp vanilla (or vanilla extract)
  • 3 cups all-purpose flour sifted


  • 6 tbsp butter melted
  • 3 cups powdered sugar
  • 2 tsp vanilla
  • 3 Tbsp heavy cream can substitute milk


  • Preheat oven to 325 F.
  • Spray a tube pan lightly with cooking spray.
  • Cream butter, cream cheese, and sugar until light and fluffy.
  • Slowly add salt and vanilla.
  • Beat well.
  • Add, one egg at a time, beating well after each addition.
  • Stir in flour until well combined. Put mixture into prepared pan.
  • Bake for 1.5 hours. (You can use the toothpick test to make sure fully cooked.)
  • Let completely cool on wire rack before removing form pan.


  • Combine ingredients, beat on medium until smooth.
  • Warm in microwave 30 seconds to make it a pourable glaze for easy topping.


Calories: 596kcalCarbohydrates: 79gProtein: 6gFat: 29gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 146mgSodium: 337mgPotassium: 82mgFiber: 1gSugar: 60gVitamin A: 996IUVitamin C: 1mgCalcium: 37mgIron: 2mg
Keyword bundt cake, pound cake
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