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Cream Cheese Pound Cake


  • 3 sticks - unsalted butter, softened
  • 8 ounces - cream cheese, softened
  • 3 cups - granulated sugar
  • 6 - eggs, room tempurature
  • 3 cups - sifted SWANS DOWN Cake Flour
  • 1/4 teaspoon - salt
  • 1 tablespoon - vanilla extract


  1. Preheat oven to 325°. Butter and lightly flour one 10 inch tube pan.
  2. Sift SWANS DOWN Cake Flour then lightly spoon into measuring cup for 3 cups. Add salt to flour and set aside.
  3. In a large mixing bowl, mix butter and cream cheese until creamy; gradually add sugar beating until light and fluffy. Add eggs one at a time, beating until just blended.
  4. Carefully add flour to batter by either beating at low speed or stirring with spoon.
  5. Add vanilla extract, blend in.
  6. Pour into buttered and floured 10 inch tube pan.
  7. Bake at 325º for approx. 1 hour 15 minutes or until long tester is inserted in middle of cake comes out completely clean. Cool completely.

Overbeating batter can yield a dry or tough texture.

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