Cream Cheese Pound Cake


  •  1 1/2 cups butter or margarine, softened
  • 1 (8 oz.) cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/4 tsp. salt
  • 1 Tbs. vanilla extract
  • Toppings of your choice (optional)
  • Bundt pan (also optional)
We like fresh sliced strawberries and cool whipped topping! YUM!
Tip: Set ingredients out ahead of time enough to have all ingredients room temperature  before you start.


Beat room temperature butter and cream cheese at medium speed with an electric mixer until nice and creamy; gradually add sugar mixing in well. Add eggs one at a time, beating until combined.

Tip: Crack eggs into a separate smaller bowl first to avoid any loose egg shell pieces falling into your cake mixture.

In a seperate bowl, sift flour and gently mix in salt. Gradually add to batter mixture beating at low speed until well blended after each addition. Stir in vanilla. Pour batter into greased and floured 10 inch Bundt pan.

Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick is inserted and comes out clean. Cool in pan on a wire rack 10-15 minutes; remove from pan and let cool completely on a wire rack before serving.

Tip: Place the cake in a cold oven and then turn on to 300 degrees. Placing the cake in a cold oven makes the center of the cake cook completely while creating a nice crisp crust. Keep in mind that every oven is different so you’ll want to be sure to keep a close watch on your cake.



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