Grandma's Southern Cream Cheese Pound Cake
This rich and buttery Southern Cream Cheese Pound Cake is tender, golden, and full of nostalgic flavor. Perfect for holidays, family gatherings, or just a quiet weekend treat.
Servings: 12 servings
Calories: 521kcal
Equipment
- Stand mixer OR ⤵️
- Tube Pan OR ⤵️
Ingredients
- 3 ¼ cups cake flour
- ½ teaspoon kosher salt ¼ teaspoon if using table salt
- ¼ teaspoon baking soda
- 1 ½ cups unsalted butter softened (skip salt if using salted butter)
- 8 ounces cream cheese softened (1 block/package)
- 3 cups sugar
- 6 large eggs at room temperature
- 1 tablespoon vanilla bean paste
Instructions
- Heat oven to 325°F. Rub all exposed surfaces of a 10-inch tube pan, or bundt pan, with butter and lightly dust with flour, tapping out the excess.
- Combine flour, salt, and baking soda in a small bowl; set aside.
- Beat butter and cream cheese together with an electric mixer for about 60 seconds or until smooth.
- Add sugar gradually; beat on medium-high speed for 5 minutes, or until mixture is light and fluffy.
- Beat in eggs, one at a time, about 30 seconds after each addition, adding the vanilla bean paste with the last egg.
- Fold in flour mixture by hand, just until combined. Spoon batter into the prepared pan and smooth the top.
- Bake 1 hour 20 minutes to 1 hour 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan on cooling rack for 15 minutes. Carefully remove from pan, place smooth side down, and cool completely on the rack.
Video
Notes
- For the best texture, use room temperature ingredients and beat the butter and sugar thoroughly.
- Cake can be stored at room temperature for up to 5 days or frozen for up to 3 months.
Nutrition
Calories: 521kcal | Carbohydrates: 76g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 215mg | Potassium: 97mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1082IU | Calcium: 43mg | Iron: 1mg
