Southern Cream Cheese Pound Cake
The following recipe is our family recipe to make the best cream cheese pound cake!
Ingredients
- 3 cups Cake Flour
- 1 tsp Salt
- 2 sticks Room Temperature Butter, salted
- 1 pack 8 oz Philadelphia Cream Cheese
- 2 3/4 cups Granulated Sugar
- 6 Room Temperature Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 1/2 tsp Crisco Butter Shortening
Instructions
- Take the eggs and cream cheese out at least 30 minutes before baking to bring them to room temperature. Check the position of your oven rack to ensure it is in the middle of the oven, not too close to the bottom. Preheat the oven to 325°F (163°C). In a mixing bowl, combine 3 cups of cake flour with 1 teaspoon of salt. Mix well and set aside.
- Using a stand mixer (with the paddle attachment) or a large mixing bowl with an electric hand mixer, combine 2 sticks of butter and the cream cheese. Beat until smooth. Add 2 ¾ cups of granulated sugar and continue mixing until smooth and fluffy, about 4 minutes.
- Reduce the mixer speed to low and add the eggs one at a time. (Tip: crack each egg into a small bowl first to check for shells and freshness before adding to the batter.) Once all 6 eggs are incorporated, add 2 teaspoons of vanilla extract and ½ teaspoon of lemon extract.
- With the mixer still on low speed, gradually add the flour and salt mixture. Mix until just combined, being careful not to overmix.
- Grease a Bundt pan with Crisco butter-flavored shortening and dust with cake flour, making sure all sides of the pan are well coated. Immediately pour in the cake batter, then tap the pan on the counter a few times to release any air bubbles and ensure the batter is evenly distributed. Bake in the preheated oven for 60 to 75 minutes, depending on your oven and elevation. The cake is done when it is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it rest in the Bundt pan on a wire rack for 5 minutes. To release, place a serving platter on top of the pan and flip it over; the cake should slide out easily. Immediately wrap with foil to lock in moisture until ready to serve. Enjoy!
Nutrition
Calories: 450kcalCarbohydrates: 60gProtein: 7gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 121mgSodium: 348mgPotassium: 80mgFiber: 1gSugar: 40gVitamin A: 723IUCalcium: 35mgIron: 1mg
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