Cream Cheese Pound Cake

By : Onica Merry.        Published 10 February 2025

Cream Cheese Pound Cake is rich, buttery, and moist with a slight tang from cream cheese. Perfectly dense with a tender crumb, it’s a classic dessert ideal for any occasion.

Cream Cheese Pound Cake: A Rich and Buttery Delight

Cream Cheese Pound Cake is a classic Southern dessert known for its rich, dense, and buttery texture. The addition of cream cheese gives it a subtle tang, making it moist and flavorful with every bite. Unlike traditional pound cakes, this version has a velvety crumb that melts in your mouth. Perfect for any occasion, it can be served plain, dusted with powdered sugar, or drizzled with a simple glaze.

The cake’s origins trace back to traditional pound cakes, which were made with a pound each of butter, sugar, eggs, and flour. Over time, bakers refined the recipe, adding cream cheese for an extra layer of moisture and richness. This version balances sweetness with a slightly tangy undertone, making it a favorite for generations.

Baked at a low temperature, this cake develops a golden crust while remaining soft inside. It pairs well with fresh berries, whipped cream, or a scoop of vanilla ice cream. Some variations include adding lemon zest, almond extract, or even a swirl of fruit preserves for added flavor.

Whether you're baking for a family gathering, a holiday, or simply to enjoy with coffee, this Cream Cheese Pound Cake is a fail-proof dessert that never disappoints.

Cream Cheese Pound Cake recipe—rich, buttery, and perfectly dense with a slight tang from the cream cheese.

Ingredients:

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• ½ teaspoon salt

Instructions:

1. Preheat & Prepare:

   • Preheat your oven to 325°F (163°C).

   • Grease and flour a 10-inch bundt pan or tube pan.

2. Cream Butter & Cream Cheese:

   • In a large bowl, beat the butter and cream cheese together until smooth and fluffy.

3. Add Sugar & Eggs:

   • Gradually add sugar and beat until light and creamy (about 3-5 minutes).

   • Add eggs one at a time, beating well after each addition.

4. Mix in Vanilla & Dry Ingredients:

   • Stir in the vanilla extract.

   • Gradually add the flour and salt, mixing until just combined. Do not overmix.

5. Bake:

   • Pour the batter into the prepared pan.

   • Bake for 1 hour and 15-30 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & Serve:

   • Let the cake cool in the pan for about 15 minutes.

   • Transfer to a wire rack to cool completely before slicing.

Tips:

✔️ For extra flavor, add a teaspoon of almond extract or lemon zest.
✔️ Serve with powdered sugar, fresh berries, or a simple glaze.

: Why use cream cheese in pound cake?
Cream cheese adds moisture, richness, and a slight tang, making the cake softer and more flavorful than a traditional pound cake.

 Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used if needed.

 How should I store the cake?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

 Can I freeze Cream Cheese Pound Cake?
Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.