Cakes and Frostings

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
  • 1 package (8 oz) Challenge 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 9x5-inch loaf pans – reduce cooking time to 50-60 minutes. Butter the pan even if it is a non-stick pan.