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This recipe comes to us from Baking in the American South: 200 Recipes and Their Untold StoriesΒ by Anne Byrn. Copyright Β© 2024 by Anne Byrn. Photographs Β© 2024 by Rinne Allen.Β  Used by permission of Harper Celebrate.

A Bundt cake with light icing is placed on a blue cake stand. A slice is cut out, showing the cake's fluffy texture.Pin

Cream Cheese Pound Cake

Rich and beautifully textured, this Cream Cheese Pound Cake slices well and releases sweet, nostalgic aromas while baking. A traditional recipe that turns out perfect every time, so long as you avoid over-mixing the batter!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Brunch, cake, Dessert
Cuisine American/Southern, Southern
Servings 12
Calories 596 kcal

Ingredients
  

  • Soft butter or vegetable shortening and flour for prepping the pan
  • 340 g unsalted butter or 24 Tbsp (3 sticks), at room temperature
  • 8 oz cream cheese at room temperature
  • 600 g granulated sugar or 3 cups
  • 1 tsp vanilla extract
  • 6 large eggs at room temperature
  • 336 g cake flour or 3 cups, measured then sifted, divided

Orange Drizzle (Optional)

  • 1 to 2 Tbsp fresh orange juice
  • 1/2 cup confectioners' sugar sifted

Instructions
 

  • Heat oven to 350Β°F, with a rack in the middle. Grease and flour a 10-inch tube pan and set aside.
  • Place the butter and cream cheese in a large bowl and beat with an electric mixer on medium speed until lightened in color and texture, about 2 minutes. With the mixer running, gradually add the sugar, beating for 5 minutes total, until the mixture is fluffy and has increased by half in volume. Add the vanilla and beat briefly to combine. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • With the mixer on medium-low speed, add one egg and 1/2 cup of the cake flour until the flour is just blended. Continue adding one egg and 1/2 cup flour until all the flour is added. Do not overbeat.
  • Pour the batter into the prepared pan and smooth the top with the rubber spatula. Bake until the cake is golden brown and the top is firm when pressed lightly, 1 hour and 20 to 25 minutes, or until it reaches an internal temperature of 200Β°F on an instant-read thermometer. Remove the cake to a rack to cool in the pan for 15 to 20 minutes. Run a knife around the edges of the pan, give the pan a good shake to loosen the cake, then invert it once and then again so it is right side up on the rack. Let cool completely before slicing, about 1 hour.

Orange Drizzle (Optional)

  • If desired, drizzle the top of the cooled cake with a glaze made by whisking 1 to 2 tablespoons fresh orange juice into 1/2 cup sifted confectioners' sugar.

Nutrition

Calories: 596kcalCarbohydrates: 77gProtein: 8gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 162mgSodium: 95mgPotassium: 94mgFiber: 1gSugar: 51gVitamin A: 1084IUVitamin C: 1mgCalcium: 42mgIron: 1mg
Keyword cream cheese, Orange, Pound Cake
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Alissa Harb
About the Author
Alissa Harb

Alissa Harb is StyleBlueprint's Managing Editor, based in Nashville. A lifelong Tennessee native, Alissa is a lover of travel, true crime, and ordering for the table.