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 (about 6 minutes at medium speed). 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 until fully incorporated. 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 the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.

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22 comments

Ann, this recipe will work in any 18 cup tube pan but works best in our square tube pan! if your pan is smaller you can scale this recipe down, or make a bundt pan plus a loaf! for a 12 cup pan you’d reduce the recipe by 1/4. bake times will be different!