This decadently dense pound cake has a rich flavor that comes from butter and cream cheese. I always drizzle a fresh lemon glaze on top of mine, which is made from confectioners’ sugar and lemon juice.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs |
| Servings: | 14 |
| Yield: | 1 10-inch cake |
Ingredients
- 1 ½ cups butter
- 1 (8 ounce) package cream cheese
- 2 ½ cups white sugar
- 6 eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups cake flour (such as Swans Down®)
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 150 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 17 g |
| Sodium | 218 mg |
| Sugars | 36 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I followed the recipe and yea it was good. Even unto the second making.
That’s really a good recipe. I changed the flour to light whole wheat flour because that’s what I have and added 1/2 teaspoon of baking powder and pinch of salt . It took 1:45 minutes and I think it needed 10 more minutes. Overall it was great recipe and for sure it will be one of my favorite. I give it 5stars
Thank you for sharing this Excellent recipe! I added 1 tsp baking powder in a half recipe as I wanted it a little lighter than most pound cake. A half recipe was perfect in a full size loaf pan which I had lined with lightly buttered wax paper. Done in 60 minutes.
This is my third time baking it. It is easy, delicious and super moist.
I made this last night for Christmas dinner today. Can’t wait to try it. Looks and smell delicious. I followed the recipe minus the almond extract because I didn’t have any so I doubled the vanilla extract. I added icing using powdered sugar and milk.
Made this today for my Uncle’s birthday. I randomly bought some concentrated tart cherry juice the other day, and elected to swirl some in before baking. About twenty-five minutes after dropping the cake off to him, he called me saying he had already ate about two thirds of his cake. I only had a nine inch round pan, so I made the leftover half of the batter in the same way when I got home, gave a slice to my mother, and she started tearing through her slice lol. This recipe is truly great, and allows for endless possibilities with things that can be added to it. Definitely intend to make this again.
Absolutely love this cake! Very easy to make and family love it also!
Good pound cake with great flavor, simple to make. However I was not exceedingly pleased with the density and moistness of the cake. Next time I wil addl cream cheese instant pudding mix to the batter to try and lessen the density and maybe add a bit more moistness to the cake.
I made this twice. It wasn’t the taste I was looking for. The texture was too dense and the taste of eggs was too dominant, I mixed each of the ingredients well before adding the next. So I don’t think that was the problem. It also looked beautiful out of the oven. However, I decided to tweak it. I used 4 eggs, 1/2 cup milk, 1-1/2 teaspoons baking powder and 3/8 teaspoons baking soda. It turned out spectacular!
Oh my, what a delish cake. So glad I didn’t do a box cake. Stepped out on faith, so glad I did and so is the family. It’s a new family recipe. THANKS
The recipe was awesome. Ironically you can taste both almond and vanilla flavoring. First time ever my pound cake came out exactly as described; Perfect! I’m attempting this same recipe today with Chocolate contents for a chocolate pound cake. Hopefully I will have the same luck. Thanks Allrecipes.
Best recipe yet and very easy to make!
I made it and it came out pretty good. everyone loved it
The cake was easy to make but once it cooled and I took it out of the freezer and cut it, it wasn’t the same all the way through. It still had a good taste to it but I’m not sure how to get the cake to have the same consistency all the way through.
made the cream cheese poundcake. it was delicious
I didn’t make any changes. It’s a every year.
I made this….didn’t have cake flour…I used King Arthur… didn’t have Almond Extract…used vanilla instead and the twist…I made a lemon glaze….POW
Best pound cake I have ever tasted!!
Excellent cake. I had all ingredients at room temp and followed the recipe exactly, omitting the nutmeg, though. I used a Bundt pan. Had some sliced almonds on hand, so I sprinkled a layer in the bottom of the pan first, then poured in the batter (more like spooned it in as it was very thick). Needed the longer baking time. After cooling the cake, I sprinkled it with powdered sugar and brought it to a neighborhood gathering. Everyone loved it! Delicious!
I live at 6200 feet so I upped the temperature to 350 and cooked for 68 minutes. It turned out amazing. Super moist but held together great. There is a lot you can do with this recipe. Thank you.
I love the ease of this recipe. My first time cooking cake from scratch. I cutt back on the sugar a little. It was still wonderful. Making it for Thanksgiving.