Cream Cheese Pound Cake

Wow! This Cream Cheese Pound Cake is so yummy. I just can’t wait to share it with you. I baked it last week, and oh my goodness, it was so soft. My kitchen smelled amazing, like sweet magic. My family kept asking for more. I love how the cream cheese makes each bite extra creamy. It tastes like a warm hug. I can’t stop craving it. So, let’s bake this together. Grab your bowl and follow me. I promise you’ll be smiling with every bite!

Why You’ll Love This Recipe

• Ultra Moist and Buttery: The addition of cream cheese makes the texture incredibly soft and tender.
• Perfectly Dense Yet Fluffy: A classic pound cake texture with just the right balance of richness.
• Simple Ingredients, Big Flavor: No fancy ingredients needed—just pantry staples.
• Versatile and Make-Ahead Friendly: Enjoy it plain, dress it up with toppings, or freeze for later.
• No-Fail Recipe: With the right tips and techniques, this pound cake turns out perfect every time.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 20 minutes
• Bake Time: 1 hour 20 minutes
• Total Time: About 1 hour 40 minutes

Servings

This recipe makes one standard loaf or a bundt cake that serves 12-14 slices.

Difficulty Level

Beginner-friendly but requires attention to detail for the best texture.

Required Kitchen Tools

• Stand Mixer or Hand Mixer – Helps cream the butter, sugar, and cream cheese properly.
• Large Mixing Bowl – For combining ingredients efficiently.
• Measuring Cups & Spoons – Accurate measurements ensure perfect results.
• Loaf Pan or Bundt Pan – Depending on your preferred shape.
• Parchment Paper or Nonstick Spray – To prevent sticking.
• Wire Rack – For cooling the cake evenly.

Ingredients for Cream Cheese Pound Cake

Here’s what you’ll need to create a perfectly moist and flavorful pound cake. (Exact measurements will be in the recipe card below.)

Main Ingredients

• Unsalted Butter: Room temperature butter provides a rich, buttery flavor and helps create a tender crumb.
• Cream Cheese: The secret ingredient that gives this pound cake its signature moistness and slightly tangy flavor.
• Granulated Sugar: Adds sweetness and helps with the cake’s structure.
• Large Eggs: Essential for binding the batter and providing structure.
• Vanilla Extract: Enhances the overall flavor with a warm, sweet aroma.
• All-Purpose Flour: Provides structure to the cake while keeping it soft.
• Baking Powder: Adds a slight lift to prevent the cake from being too dense.
• Salt: Balances the sweetness and enhances the flavors.

Step-by-Step Instructions

1. Prepare the Baking Pan

• Preheat your oven to 325°F (163°C).
• Grease and flour a 9×5-inch loaf pan or a bundt pan to prevent sticking. Alternatively, use parchment paper for easy removal.

2. Cream the Butter, Cream Cheese, and Sugar

• In a large mixing bowl, beat the butter and cream cheese together using a hand mixer or stand mixer on medium speed.
• Once the mixture is smooth and fluffy, gradually add the granulated sugar and beat for about 3-5 minutes until the texture becomes light and airy.

3. Add the Eggs and Vanilla

• Crack the eggs one at a time into the mixture, beating well after each addition to ensure they are fully incorporated.
• Mix in the vanilla extract, blending until the batter is smooth.

4. Combine the Dry Ingredients

• In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
• Slowly add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing, as this can make the cake dense.

5. Bake the Cake

• Pour the batter into the prepared loaf or bundt pan, spreading it evenly.
• Tap the pan on the counter a few times to remove any air bubbles.
• Bake in the preheated 325°F (163°C) oven for 1 hour 15 minutes to 1 hour 25 minutes.
• Check for doneness by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, the cake is ready.

6. Cool the Cake Properly

• Let the cake cool in the pan for about 10-15 minutes.
• Then, carefully transfer it to a wire rack to cool completely. This prevents condensation buildup, which can make the cake soggy.

7. Slice and Serve

• Once the cake has cooled completely, slice into even portions and enjoy as is, or add toppings for extra flavor.

Serving and Decoration Ideas

This pound cake is delicious on its own, but you can enhance it with:

• Powdered Sugar: A simple dusting adds a touch of sweetness.
• Fresh Berries: Strawberries, raspberries, or blueberries complement the richness of the cake.
• Whipped Cream: Light and airy, this balances the dense texture.
• Lemon Glaze: A tangy-sweet glaze made with powdered sugar and lemon juice for an extra flavor boost.
• Toasted Nuts: Chopped pecans or almonds add crunch and contrast.

Storing and Freezing Cream Cheese Pound Cake

How to Store

• Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
• Refrigeration: If you want to extend its freshness, wrap it tightly in plastic wrap and store it in the fridge for up to 1 week.

How to Freeze

• Whole Cake: Wrap the fully cooled cake in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months.
• Sliced Cake: Slice the cake and wrap individual pieces in plastic wrap. Place them in a freezer-safe bag for easy grab-and-go servings.
• To Thaw: Leave at room temperature for a few hours or microwave slices for 20-30 seconds for a warm, fresh-baked taste.

Variations for Cream Cheese Pound Cake

• Citrus Twist: Add lemon or orange zest to the batter for a bright, refreshing flavor.
• Chocolate Swirl: Mix in melted chocolate or swirl cocoa powder for a marbled effect.
• Nutty Crunch: Fold in chopped pecans, walnuts, or almonds for added texture.
• Spiced Version: Add a teaspoon of cinnamon or nutmeg for a warm, cozy flavor.
• Glazed Finish: Drizzle with a simple vanilla, lemon, or caramel glaze for extra sweetness.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	350-400
Carbohydrates	45g
Protein	5g
Fat	18g
Saturated Fat	10g
Cholesterol	95mg
Sodium	200mg
Sugar	30g
Fiber	1g

Note: These values are approximate and can vary based on ingredient substitutions.

FAQs

1. Why is my pound cake dry?

Overbaking or adding too much flour can cause dryness. Be sure to measure ingredients accurately and check for doneness at the 1 hour 15-minute mark.

2. Can I use salted butter instead of unsalted?

Yes, but reduce the salt in the recipe to ¼ teaspoon to prevent it from becoming too salty.

3. Can I add mix-ins like chocolate chips or nuts?

Absolutely! Fold in ½ cup of chocolate chips, chopped nuts, or dried fruit before baking for extra texture and flavor.

4. How do I make a glaze for this cake?

A simple glaze can be made by whisking together:

• 1 cup (120g) powdered sugar
• 2 tablespoons milk or lemon juice
• ½ teaspoon vanilla extract
  Drizzle over the cooled cake for an extra touch of sweetness.

5. Can I freeze this pound cake?

Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Conclusion

Cream Cheese Pound Cake is a timeless dessert that delivers rich, buttery flavor with an ultra-moist texture. Whether served plain, dusted with powdered sugar, or topped with fruit and whipped cream, this cake is versatile and always satisfying.

Perfect for any occasion, this pound cake stores well, making it a great make-ahead treat for gatherings or simple afternoon indulgence. With just a few simple ingredients and the right techniques, you’ll have a foolproof recipe that’s bound to become a household favorite.

Give this recipe a try, and let the creamy, velvety texture speak for itself. Happy baking!