There are a lot of variations of pound cake on our website but this is one of my personal favourites. Start by preheating your oven to 300F/150C, then use a tube pan, bundt pan or rectangle baking pan. Make sure you grease your pan properly otherwise, your cake will stick in the pan. Grab yourself a large mixing bowl and to that add one cup of softened unsalted butter and eight ounces of softened cream cheese.

Cream them together until they are lump-free then add three cups of granulated sugar and stir it in until everything is light and creamy. You will need 6 eggs, crack them in a separate bowl and add them one by one beating each egg with the mixer for about 30 seconds after each addition. This will not only incorporate the eggs into the batter but also incorporate some air, which is going to help give this pound cake some of its lift.

Next, you will add a tablespoon of vanilla extract and stir that in. Take another mixing bowl and add three cups of all-purpose flour, one-fourth teaspoon of baking soda and a teaspoon of table salt. Whisk the dry ingredients together then gradually add it to the butter batter mixing on low speed until nicely incorporated. Grab your prepared baking pan and pour the batter into the pan.

Smooth the batter so it bakes nice and evenly then bake in the centre rack of your preheated 300F oven for one hour and forty minutes. To test if this cake is baked, use a wooden skewer, insert in the centre and the skewer should come out clean with a few mist crumbs but not wet batter. Let your cake sit in the pan for about 15 minutes then carefully invert it on a cooling rack. Slice, serve and enjoy.


  • 2 sticks/ 1 cup (227grams/ 8Oz) unsalted butter, softened
  • 8 oz (227 grams) cream cheese, softened
  • 3 cups (600g/ 21Oz) granulated sugar
  • 6 large eggs, lightly beaten
  • 1 Tablespoon vanilla extract
  • 3 cups (375grams/ 13.2Oz) all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon table salt