Old Country Cream Cheese Pound Cake

This is our all time favorite pound cake recipe! It comes out with a crunchy top and moist, dense crumb. It is mile high and serves at least 24.

2 cups (4 sticks) butter, room temp.

1 (8 oz) package cream cheese, room temp.

1 teaspoon salt

1 tablespoon vanilla extract

4 cups sugar

10 large eggs, room temp.

4 ½ cups cake flour or White Lily All Purpose Flour

Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat or baking spray. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy. Add ½ cup flour, cream cheese, salt, and vanilla extract and beat until combined. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg and beat for 30 seconds. Repeat with each egg, beating well after each addition. Add the rest of the flour in 2 additions, beating on low until it just disappears. Scrape the bottom and sides of the bowl and beat for another 15 seconds. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 ½ hours or until a skewer inserted into the cake comes out clean. Let cool 15 minutes. To unmold, place over a metal can, like those containing beans or tomatoes, and push down to remove outer piece. When cool enough to handle, lift or turn cake out onto a wire rack and let cool completely.

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5 comments

@Doris, Pound cakes get their rise from air being beaten into the butter, sugar, and eggs instead of baking powder/soda. You want to make sure your butter and sugar is pale and fluffy before adding any more ingredients. Pound cakes are denser than regular cakes, too. If you’d like you can add up to 1 tsp baking powder to this recipe. Please let me know if you have any other questions!