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The Ultimate Moist Cream Cheese Pound Cake: A Classic Southern Recipe

A close-up of a slice of moist cream cheese pound cake dusted with powdered sugar, next to the rest of the loaf.
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This recipe delivers a rich, buttery, and incredibly moist cream cheese pound cake with a tender crumb. It is a classic Southern dessert, simple to bake from scratch, and perfect for any gathering.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 3 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a 10-inch tube or Bundt pan thoroughly.
  2. In a large bowl, cream together the softened butter and cream cheese until the mixture is smooth and light.
  3. Gradually add the granulated sugar to the butter mixture, beating well until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating well after each addition to fully incorporate the yolk. Mix in the vanilla extract.
  5. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Mix only until just combined; do not overmix.
  7. Pour the batter evenly into your prepared pan.
  8. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack to cool completely.
  11. Once cool, dust the top generously with powdered sugar before slicing and serving.

Notes

  • For the best texture, ensure your butter, cream cheese, and eggs are at true room temperature before you begin mixing.
  • This cake tastes even better the next day, allowing the flavors to fully meld.
  • If you want a Million Dollar Cream Cheese Pound Cake variation, add 1/2 teaspoon of almond extract with the vanilla.
  • For a Lemon Cream Cheese Pound Cake, add 1 tablespoon of fresh lemon zest to the batter.

Nutrition

Find it online: https://mdlatdmm.com/cream-cheese-pound-cake-recipe-moist-tender/