Pound cakes never seem to go out of style and our rich, buttery Old-Fashioned Cream Cheese Pound Cake is a treat that you will bake again and again.
How Old-Fashioned is This Recipe?
When we say ‘Old-Fashioned’ we mean as old as the 1700’s. A large family of two adults and a dozen children was not unusual in those days. A pound cake was large enough so everyone could maybe have seconds or even share with the neighbors. It was usually baked in several bread ‘loaf’ pans but the bundt pan is a popular choice in our day.
Pound Cake History:
In the 1700’s when the pound cake was created not every homemaker was able to read and write. This cake was easy to remember without a recipe as it was made with one pound each of butter, sugar, eggs and flour. No milk, no baking powder or baking soda and no electric mixer. Just a whole lot of beating by hand to get air into the batter which caused it to rise.
8 ounces cream cheese, room temperature
1 1/2 cups (3 sticks/339g) butter, room temperature
3 cups (600g) granulated sugar
6 large eggs, at room temperature
3 cups (360g) cake flour
2 teaspoons pure vanilla extract
Preheat oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)
Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg.
Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.
Pour the batter into the prepared pan and fill to 2/3 full. Bake for 1 hour and10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.