Southern Cream Cheese Pound Cake

Southern Cream Cheese Pound Cake, a vintage pound cake recipe, is a moist, tender cake, perfectly dense with a lovely sweet golden crust that melts as soon as it hits your mouth. 

My family is a huge fan of pound cake in any flavor.  We adore the rich, dense texture of pound cake.

We love them so much because you can quickly cut a slice and keep doing what you are doing.

It is a one hand holding piece of cake.  Haha!

This pound cake has a heavy dose of butter, cream cheese, and eggs, giving it a velvety texture inside and a heavenly sweet crust.  

The cake is baked in a low oven, which takes a little more time to bake but is well worth the wait.  

You need to be patient with this one. The only way to accurately check for doneness is to use a wooden skewer instead of a toothpick.  

It comes out of the bundt pan perfectly every time.

This incredible yummy pound cake will wow some of your most demanding critics.  

I hope you get to make one soon. Enjoy!

Southern Cream Cheese Pound Cake

• 1 1/2 cups butter, room temperature
• 8 oz. cream cheese, room temperature
• 3 cups granulated sugar
• 6 whole eggs, room temperatures
• 1 tablespoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon salt

Preheat oven to 325 degrees F.  Grease and flour 10" bundt pan; set aside.  Crack eggs into a 2 cup measuring cup; set aside.

In the bowl of a stand, mix using the paddle attachment, cream butter, and cream cheese on medium speed; scrape down the sides of the bowl.

Add sugar one cup at a time and beat until light and fluffy, approximately 3 minutes; scrape down the sides of the bowl.  Add eggs one at a time beating after each one.  Add vanilla and mix thoroughly.

Mix flour and salt.  Add to sugar and egg mixture one cup at a time, being careful not to overmix.  If there are flecks of flour showing, that is ok.

Remove the bowl from the stand mixer using a rubber spatula, scrape around the sides, and stir the cake batter one last time.

Pour cake batter into the prepared pan.  Bake for 1 hour and 30 minutes.  I check for doneness at 1 hour and 25 minutes and bake for 5 minutes if necessary.

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