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Whole and sliced plain bundt cake with powdered sugar on a white plate. Brown and white background.
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Cream Cheese Pound Cake (old-fashioned recipe)

This is the queen of pound cakes. The crumb is perfectly tight but moist, and it is wonderful eaten plain, glazed or served with fresh fruit or a topping. The cake keeps well for several days and has a wonderful melt-in-your-mouth crumb.
Course Cakes
Cuisine American
Keyword bundt cake, cream cheese pound cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 slices
Author Paula Montenegro

Ingredients

  • soft shortening to grease the pan
  • flour to dust the pan
  • 1 ½ cups unsalted butter at room temperature
  • 8 ounces regular cream cheese at room temperature
  • 3 cups sugar
  • 6 eggs at room temperature
  • 1 ½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • powdered sugar to sprinkle
US Customary - Metric

Instructions

  • Preheat oven to 350ºF (180°C).
  • Grease a 12-cup bundt cake pan (26cm) with soft shortening, covering every angle, nook and cranny. Dust with flour, shaking off excess. Reserve.
  • Sift 3 cups all-purpose flour, 1 teaspoon baking powder and ½ teaspoon salt in a medium bowl. Set aside.
  • In a large bowl, beat 1 ½ cups unsalted butter with 8 ounces regular cream cheese until creamy and lump-free. Slowly add 3 cups sugar and beat for 3 minutes.
  • Add 6 eggs, one at a time, beating well after each addition, and then beat for 1 more minute.
  • Add 1 ½ teaspoons vanilla extract and mix to integrate.
  • Beginning and ending with dry ingredients, add them in 3 parts, alternating with cream cheese in 2 parts. Pour batter into the prepared pan, smoothing it out with a spatula.
  • Bake for about 1 hour or until a cake tester or toothpick comes out clean. Depending on the type of pan and oven you use, it might take more. So always check and take baking times given in a recipe as a reference.
  • Let cool 5-10 minutes and carefully invert onto a wire rack. Cool completely. At this point, you can wrap it in plastic for a day at room temperature, 3 days in the fridge or frozen for a month.
  • Dust with powdered sugar before serving.

Notes

Pan size: this is a large and dense cake, so if you don't have a large bundt pan, consider using two loaf pans, a large tube pan or two small bundt pans. 
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