Amanda's Cheese Pound Cake Recipe

Name: Amanda's Cheese Pound Cake
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 8 ounces cream cheese, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon vanilla extract

Indulge in this decadent cheese pound cake, a treasured family recipe passed down through generations! This moist and rich cake, discovered in an antique church cookbook, is so irresistible, you'll want to dive face-first into the pan. Perfect for special occasions or an unforgettable everyday treat. Get ready for a taste of pure heaven!

Prep Time 20 mins

Cook Time 105 mins

Calories 612.2 kcal

Protein 15g

Rating 4.4 (128 Reviews)

126

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Amanda's Cheese Pound Cake

1 cup (2 sticks) unsalted butter, softened
8 ounces cream cheese, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Amanda's Cheese Pound Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Amanda's Cheese Pound Cake

Preheat oven to 300°F (150°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter, 8 ounces softened cream cheese, and 2 cups granulated sugar until light and fluffy.
Beat in 4 large eggs one at a time, mixing well after each addition.
Stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 3 cups all-purpose flour and 1 teaspoon baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 105 minutes, or until a wooden skewer inserted into the center comes out clean. If the cake starts to brown too quickly, loosely tent the top with foil.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Enjoy!