Southern Cream Cheese Pound Cake
This cake has been passed down through generations in Southern kitchens, and for good reason. The cream cheese gives it a smooth, velvety texture while the blend of vanilla and almond extracts adds a subtle depth of flavor that keeps you coming back for more.
Equipment
- Stand Mixer with Paddle Attachment
- 10-inch Tube Pan or Bundt Pan
- Measuring Cups & Spoons
- Rubber Spatula
- Cooling Rack
- Toothpick or Cake Tester
- Fine Mesh Sifter (optional)
Ingredients
- 3 cups granulated sugar
- 1 ½ cups (3 sticks) salted butter, softened to room temperature
- 1 (8-ounce) block cream cheese, softened to room temperature
- 6 large eggs, at room temperature
- 3 cups bleached cake flour (I prefer Swans Down brand for a light, fine crumb)
- ⅛ teaspoon kosher salt
- 1 ½ tablespoons pure vanilla extract
- ½ teaspoon almond extract
- Optional: powdered sugar, for dusting before serving
Instructions
Batter Preparation and Mixing Techniques
- First things first—grease and flour your tube or Bundt pan thoroughly. I like to use a pastry brush to get into every curve of the pan, then lightly dust it with flour to prevent sticking. You can also use a baking spray that contains flour.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium-high speed for about 3–4 minutes. This step is crucial—it whips air into the batter, giving the cake its rise and signature soft texture.Next, add the cream cheese and continue mixing until it’s fully incorporated and smooth, about 30 seconds. Scrape down the sides of the bowl to make sure everything is mixed evenly.
- With the mixer on low speed, add the eggs one at a time. Be sure to mix well after each addition. This ensures the batter stays smooth and emulsified. Don’t rush this step—each egg helps bind the ingredients and build structure.
- Gradually add the cake flour in batches, mixing on low speed just until each addition is incorporated. Over-mixing at this stage can make the cake dense and tough, so once the flour disappears into the batter, stop the mixer. Add the salt, vanilla extract, and almond extract, and beat again just until combined.
- Give the batter one final stir with a rubber spatula to catch any pockets of unmixed flour at the bottom of the bowl. Then, transfer the thick, rich batter into your prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter a couple of times to release any large air bubbles.
Baking the Cake and Cooling Techniques
- Place your filled pan on a rack positioned in the lower third of a cold oven. Then, set the oven temperature to 300°F (150°C). This gradual rise in temperature helps the cake set with a tender crumb and avoids cracking.Bake the cake for 1 hour and 50 minutes to 2 hours, depending on your oven. You’ll know it’s done when a wooden toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly crisp.
- Once baked, remove the cake from the oven and let it cool in the pan for exactly 10 minutes. This brief resting time allows the cake to firm up just enough to release from the pan cleanly. Any longer, and steam can build up, softening that beautifully crisp crust.
- Carefully invert the cake onto a wire rack or serving plate. If you’ve greased and floured your pan properly, it should slide right out with ease. Let the cake cool completely at room temperature before slicing or decorating. Trust me, it’s worth the wait—the texture and flavor improve as it cools.