Welcome, dear readers! I’m so honored you’re here today — and thrilled to share my Cream Cheese Pound Cake recipe. This golden-crusted, meltingly moist cake is absolutely irresistible Pound Cake perfection. And yes, it does include eggs! If that sounds delicious, be sure to subscribe to my email list to get more heartwarming recipes like this sent straight to your inbox!
Overview of Recipe Content
This classic cream cheese pound cake is a wonderful choice for brunch, tea time, holiday desserts, or anytime you crave something rich and comforting. Why you’ll love it:
- Texture that’s soft, tender, moist, with a buttery melt-in-your-mouth crumb.
- Flavor that’s just sweet enough, tangy from the cream cheese, with a caramelized golden crust.
- Makes a beautiful gift or centerpiece for gatherings (and pairs well with fresh berries or a cup of coffee).
Ingredients
- 3 cups (390 g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1½ cups (340 g) unsalted butter, room temperature
- 8 oz (226 g) cream cheese, room temperature
- 2¾ cups (550 g) granulated sugar
- 6 large eggs, room temperature
- 2½ tsp pure vanilla extract
Tools needed
- 10- or 12-cup bundt or loaf pan
- Electric mixer (stand or hand)
- Mixing bowls
- Rubber spatula
- Cooling rack
Suggested substitutions or additions
- For a lighter version: use half butter, half light cream cheese.
- Add citrus zest (lemon or orange) or a teaspoon of almond extract.
- Stir in ½ cup chocolate chips, walnuts, or swirl of jam.
How to Make Cream Cheese Pound Cake
- Prepare your pan and oven: Preheat to 325 °F (163 °C). Grease and flour your pan well.
- Dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter, sugar & cream cheese: Beat butter and cream cheese until smooth. Gradually add sugar and vanilla, mixing until fluffy and pale.
- Add the eggs: Add eggs one at a time, beating well after each addition.
- Add the dry mix: Alternate adding the flour mixture in three parts, beating just until combined after each addition. Don’t overmix.
- Transfer to pan: Scrape batter into prepared pan, smoothing the top.
- Bake: Place in the center of the oven for about 70–75 minutes, or until a cake tester comes out clean or with just a few moist crumbs. The top should be beautifully golden.
- Cool: Let the cake rest in the pan on a wire rack for 20 minutes. Then, run a knife around the edges and invert onto the rack to fully cool.
What to Serve with Cream Cheese Pound Cake
Serve this cake simply with a dusting of powdered sugar or alongside:
- Fresh berries or berry compote
- Whipped cream or crème fraîche
- A pot of tea (Darjeeling or Earl Grey) or a cup of strong coffee
Tips for Making It Perfect
- Ensure butter, cream cheese, and eggs are completely at room temperature.
- Measure flour by spooning into your cup and leveling off—avoid packing it.
- Bake low and slow to ensure a tender crumb. If the top browns too fast, tent loosely with foil.
- Test for doneness after 60 minutes, then check every 5–7 minutes until done.
Storage Instructions
- At room temperature: Keep covered for up to 3–4 days.
- Refrigerate: Store in an airtight container in the fridge for up to a week.
- Freeze: Wrap slices tightly and freeze up to 3 months; thaw at room temperature.
General Information
This pound cake recipe is a beloved American classic, with deep roots in Southern baking traditions. Pound cakes got their name by originally using one pound each of flour, sugar, butter, and eggs — but modern variations like this cream cheese version updated the ratio and boosted richness. The tang from cream cheese adds moisture and depth, making it a standout for holidays and celebrations.
Frequently Asked Questions
Can I make this in a loaf pan?
Yes! Just reduce the bake time to about 55–65 minutes and check early.
Can I use low-fat cream cheese?
You can—but full-fat gives the best texture and flavor.
Can I freeze the cake?
Absolutely! Wrap tightly and freeze up to 3 months.
How do I prevent cracks on top?
Bake at 325 °F and avoid overmixing the batter.
Can I add fruit or chocolate pieces?
Yes—fold them in gently after mixing to avoid sinking.
Conclusion
There you have it: a magnificent and timeless cream cheese pound cake with a golden crust and ultra-moist interior. It’s perfect for sharing with family and friends. If you enjoyed this recipe, check out these favorites using cream cheese:
Thanks so much for baking along with me. If you enjoyed this cake, please leave a review below, share your photo to Pinterest at pinterest.com/poulefrecipe, or tag me in your post. Happy baking, and see you again soon!
Interactive Elements
I’d love to know: How did your cake turn out? Any glaze experiments? Leave a comment below, post your pic to Pinterest, and tag me – I can’t wait to see your version!
Nutritional Information (per slice, assuming 12 slices)
| Calories | Fat | Carbs | Protein | Sugar | Sodium | Fiber |
|---|---|---|---|---|---|---|
| ~450 kcal | 24 g | 55 g | 6 g | 35 g | 200 mg | 1 g |
Cream Cheese Pound Cake
- Total Time: 90
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This cream cheese pound cake is a classic American dessert with a rich buttery flavor, golden crust, and moist interior. Made with butter, cream cheese, eggs, and vanilla extract, it’s the perfect centerpiece for gatherings, brunches, or cozy treats.
Ingredients
3 cups (390 g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1½ cups (340 g) unsalted butter, room temperature
8 oz (226 g) cream cheese, room temperature
2¾ cups (550 g) granulated sugar
6 large eggs, room temperature
2½ teaspoons pure vanilla extract
Instructions
1. Preheat oven to 325 °F (163 °C). Grease and flour your cake pan.
2. Whisk together flour, baking powder, baking soda and salt.
3. Beat butter and cream cheese until smooth. Add sugar and vanilla and beat until fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add dry ingredients in three parts, mixing until just combined.
6. Transfer batter to pan and bake 70–75 minutes until tester is clean.
7. Cool in pan 20 minutes, then invert onto rack to finish cooling.
Notes
Ensure all ingredients are at room temperature for a smooth, even batter.
Don’t overmix once you add the flour to maintain a tender crumb.
If the top browns too quickly, loosely tent with foil halfway through baking.
- Prep Time: 20
- Cook Time: 70
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 200
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 1
- Protein: 6
- Cholesterol: 95
