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Southern Cream Cheese Pound Cake Slice with Berries
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Southern Cream Cheese Pound Cake

This Southern Cream Cheese Pound Cake has a sweet, crunchy top and a moist, tender cake inside for the ultimate, delicious pound cake!
Course Dessert
Cuisine American
Keyword cream cheese pound cake, pound cake, southern
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 15 servings
Calories 471kcal
Author Courtney Whitmore

Ingredients

  • 1 1/2 cups butter (3 sticks), room temperature
  • 8 ounces cream cheese room temperature
  • 2 2/3 cups sugar
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 3 cups cake flour
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 300°F and prepare bundt pan by rubbing with shortening (butter can be used instead) and sprinkling with flour.
  • In the bowl of an electric mixer, cream together butter, cream cheese and sugar.
  • Add eggs, one at a time, mixing well after each. Mix in vanilla and almond extracts. Beat for about 2 minutes.
  • Add cake flour, one cup at a time, mixing well after each addition. Add salt, mixing well, about 30 seconds.
  • Pour the batter into the pan and bake for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted comes out clean. Ovens vary, so check with a toothpick or skewer stick at the 1 hour and 45 minute mark. Remove from oven and allow to cool for 10 minutes before removing from bundt pan.

Notes

Enjoy this cream cheese pound cake with a dusting of powdered sugar, a simple vanilla glaze or just a scoop of cream and fresh berries! 

Nutrition

Calories: 471kcal | Carbohydrates: 55g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 314mg | Potassium: 78mg | Fiber: 1g | Sugar: 36g | Vitamin A: 866IU | Calcium: 34mg | Iron: 1mg