Scratch-Made Cream Cheese Pound Cake

Instructions

1. Preheat the oven to 315°F. This lower temperature allows the cake to bake slowly and evenly, preventing over-browning while developing a soft, tender crumb. Set your rack in the center of the oven to promote even heat circulation.
2. Prepare your cake pan. Use a bundt pan or tube pan and coat it thoroughly with butter or nonstick spray, making sure to get into all the crevices. Lightly dust with flour, tapping out the excess. Proper pan prep ensures a clean release and preserves the cake’s shape and crust.
3. Cream the butter, cream cheese, and sugar. Place the room-temperature butter and cream cheese into a large mixing bowl. Beat on medium speed until smooth and fully blended, then gradually add the sugar. Continue creaming until the mixture becomes pale, fluffy, and slightly increased in volume. This step takes several minutes and is key to achieving a fine, delicate crumb.
4. Add the eggs one at a time. With the mixer on low to medium speed, add the eggs individually, beating well after each addition. Adding them slowly helps prevent curdling, ensures even incorporation, and keeps the batter smooth. You’ll notice the mixture becoming richer and glossier as the eggs emulsify with the creamed base.
5. Add the extracts. Stir in the vanilla extract and cake batter extract. These flavorings give the cake its warm aroma and nostalgic sweetness, enriching the butter-and-cream-cheese base without altering the texture.
6. Fold in the cake flour. Sift the cake flour to remove any clumps, then add it gradually to the wet mixture. Mix on low or fold gently by hand to avoid overworking the batter. Overmixing at this stage can toughen the cake, so stop as soon as the flour is incorporated and no streaks remain.
7. Fill the prepared pan. Pour the batter evenly into your pan, smoothing the top with a spatula. The batter will be thick and luxurious. Tap the pan lightly on the counter to release any large air bubbles and help the batter settle.
8. Bake for 1 hour and 20 minutes. Place the pan in the preheated oven and let it bake low and steady. You’ll know the cake is done when the top is golden, the edges pull slightly from the sides of the pan, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven door too often, as the gentle heat is crucial for maintaining an even rise.
9. Cool before removing from the pan. Let the cake rest in the pan for 10–15 minutes so the structure can set. Then invert it onto a cooling rack. Once removed, allow the cake to cool completely so the crumb finishes tightening and becomes easy to slice.

Serving Notes

Slice thick or thin, serve warm or at room temperature — every piece is rich, buttery, and full of flavor. The crumb should be soft but sturdy, with that signature pound cake density lifted by the cream cheese’s subtle tang. Those tasty little crumbs along the edges are proof you’ve baked it just right.

For a first cake from scratch, this one is a total win — simple ingredients, reliable results, and so delicious you’ll be celebrating just like you did: Woohoo!