Cream Cheese Pound Cake

A mere eight ingredients comprise this easy-breezy cake, which makes an excellent canvas for seasonal berries and whipped cream.







  • 1 ½ cups (3 sticks) Challenge Butter, softened
  • 8 ounces cream cheese
  • 3 cups sugar
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups flour


  • 1

    Preheat oven to 325⁰ F. Butter (½ to 1 tablespoons) a 14-cup Bundt pan.

  • 2

    Cream butter medium speed with electric mixer until creamy (about 3 or 4 minutes.)

  • 3

    Blend in cream cheese until thoroughly combined.

  • 4

    Combine sugar, nutmeg and salt, and gradually add to butter mixture, continuing to mix at medium speed for about 5 minutes.

  • 5

    Add eggs one at a time, mixing until yellow disappears between additions.

  • 6

    Blend in vanilla.

  • 7

    Fold in flour by hand in approximately ½ cup amounts followed by blending at low speed between additions.

  • 8

    Pour batter into prepared Bundt pan. Bake 1 hour and 15 to 20 minutes, or until the cake tests done (wooden toothpick inserted in cake comes out clean). Let cake cool in pan on a wire rack for 20 minutes or until pan, though still warm, is cool enough to handle. Invert pan and remove cake.


  • !

    Cake may be baked as two 9×5-inch loaf pans – reduce cooking time to 50-60 minutes. Butter the pan even if it is a non-stick pan.

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