Moist Cream Cheese Pound Cake Recipe

Step 1

Preheat the oven to 325°F. Spray a 10-12 cup bundt pan with baking spray that has flour in it, or brush the pan with softened butter using a pastry brush and dust with flour.

Step 2

In the bowl of a stand mixer, beat butter and cream cheese on high speed for 2–3 minutes with the whisk or paddle attachment until creamy and smooth. Stop to scrape the bottom and sides of the bowl to ensure they are evenly mixed.

Step 3

Gradually add the sugar while the mixer is running and continue to beat the mixture until it is light, fluffy, and pale, about another 1-2 minutes on high speed. Mix in vanilla, then scrape the bottom and sides of the bowl again.

Step 4

Add the eggs one at a time on low speed, mixing just until combined.

Step 5

Add flour, baking powder, and salt. Mix on medium speed just until combined. The batter will be very thick.

Step 6

Pour the batter into the prepared pan and rap the pan against the counter a couple of times to remove any air bubbles.

Step 7

Bake for 75–95 minutes in the preheated oven until a skewer comes out completely clean when inserted into the thickest part of the poundcake.

Step 8

Loosely cover the pan with aluminum foil halfway through baking to prevent the top from browning too much.

Step 9

Cool for 2 hours in the pan before turning out onto a wire rack to cool completely.

Step 10

Slice and serve with homemade whipped cream and fresh fruit.