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–+ servings

Cream Cheese Pound Cake

This cream cheese pound cake is still a classic pound cake but tastes even better. It is buttery and sweet, with a right touch of tangy flavor from cream cheese that makes each bite an amazing experience.
5 from 1 vote
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 1 loaf (10-12 servings)

Ingredients

Cream Cheese Pound Cake

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 3/4 cup (1.5 stick/170g) unsalted butter softened at room temperature
  • 1/2 8-ounce (half of block/113g)  block full-fat cream cheese, softened to room temperature 
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60g) plain yogurt
  • 1/8 teaspoon salt
  • 2 large eggs room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 tablespoon powdered sugar for sprinkle optional

Instructions

  • Preheat oven to 325° F/160° C. Grease and flour a 9 x 5 inch loaf pan.
  • Make pound cake. In a medium bowl, sift together flour, baking powder and salt. Set aside.
  • In a large mixing bowl, use an electric mixer fitted with the paddle attachment beat together butter and cream cheese until light and fluffy. Mix in plain yogurt and beat until smooth. Scrape down the sides and bottom of the bowl if needed. Add eggs, one at a time, thoroughly beating each egg into the butter mixture until fully incorporated before adding the next. Make sure not to overmix after the eggs have been added. Add in vanilla extract. Beat in the dry ingredients and make sure to stop mixing as soon as all ingredients start to combine. Do not over mix. The cake batter will be thick and smooth.
  • Pour the batter evenly into prepared pan. Tap the pan on the counter once or twice to remove any air bubbles. Bake for 40-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from oven, allow to cool for 10 minutes before transferring to cool completely on a wire rack. Garnish with powdered sugar on top.
  • Cake can be stored in an airtight container in the fridge for up to 5 days and freeze up to 2 months. Thaw overnight on the countertop before serving.

Notes

Baking time will depend on the size of cake pan. This recipe yields 1 loaf / a 6-inch bundt cake. If you want to make a 10-inch bundt cake, you will need to double this recipe and bake longer (about 75-90 minutes).
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