Cream Cheese Pound Cake (Easy, One-Bowl Recipe)

This cream cheese pound cake is an easy cream cheese pound cake made in one bowl with simple ingredients for a soft, moist, classic dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 336kcal

Preheat oven to 350 degrees F. Generously grease and flour a bundt pan. Set aside.
In a large bowl, beat the butter and cream cheese until well combined, scraping the bowl as needed.
1 cup unsalted butter, 8 ounce package cream cheese
Add in the sugar, and mix until well combined, about 2 to 3 minutes.
2 cups granulated sugar
Mix in the eggs, one at a time, until well combined.
6 large eggs
Add the vanilla. Mix in until combined.
1 teaspoon vanilla extract
Add the flour, baking powder, baking soda, and salt.
3 cups sifted all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Stir in just until combined. Don’t overmix.
Pour batter into the prepared bundt pan.
Bake for about 50-70 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if cake is browning too quickly.
Let cake cool in the pan for about 10 minutes. Run a knife around the edges to loosen. Invert onto a wire cooling rack to cool completely.
Once cooled, sprinkle powdered sugar over top before serving.

Butter: You can substitute salted butter for the unsalted butter and omit the salt.
Cream cheese: I recommend full-fat cream cheese for moistest, richest cake.
Sugar: Pound cakes have a generous amount of sugar. The sugar provides structure and sweetness for the cake. I recommend making the recipe as-written before trying to cut the amount of sugar.
Flour: To properly measure the flour weigh it (click "metric" just above the ingredients for the weights) or sift, lightly spoon into a measuring cup, and level without packing.
Nutrition values are estimates.