Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake is a timeless dessert known for its dense yet tender crumb, buttery flavor, and subtle tang from cream cheese. This cake is rich without being heavy and has a smooth, velvety texture that melts in your mouth. Perfect for holidays, afternoon tea, or special occasions, this pound cake is delicious on its own or served with fresh fruit and whipped cream.

Ingredients

1 cup (225 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract

Equipment Needed

Stand mixer or hand mixer
Large mixing bowls
Rubber spatula
Bundt pan or loaf pans
Non-stick spray or butter and flour

Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

Preheat your oven to 325°F (165°C). Generously grease a bundt pan or two loaf pans with butter or non-stick spray, then dust lightly with flour. This ensures the cake releases cleanly after baking.

Step 2: Cream Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 3–4 minutes. This step is essential for creating a fine, tender crumb.

Gradually add the sugar, one cup at a time, beating well after each addition. Continue mixing until the mixture is light and fluffy.

Step 3: Add the Eggs

Add the eggs one at a time, mixing on low to medium speed after each addition. Scrape down the sides of the bowl frequently to ensure everything is well combined. Adding eggs slowly prevents the batter from curdling and keeps the texture smooth.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening agent and prevents dense spots in the cake.

Step 5: Combine Batter

Gradually add the dry ingredients to the butter-cream cheese mixture, mixing on low speed. Mix just until combined—do not overmix. Stir in the vanilla extract at the end, ensuring the batter is smooth and thick.

Step 6: Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to remove air bubbles.

Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, loosely cover with aluminum foil during the last 15 minutes.

Step 7: Cool and Serve

Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely. Cooling fully helps the cake set properly and enhances the flavor.

Slice and serve plain, or dust lightly with powdered sugar.

Serving Suggestions

Serve with fresh berries and whipped cream
Drizzle with vanilla glaze or lemon glaze
Toast slices lightly and serve with coffee or tea

Storage Tips

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 1 week
Freeze tightly wrapped slices for up to 3 months

Tips & Variations

Add lemon zest or almond extract for extra flavor
Use full-fat cream cheese for best texture
Always use room-temperature ingredients
Avoid overmixing for a tender crumb