Cream Cheese Pound Cake is a rich, moist, and dense cake that gets its signature tenderness and flavor from the addition of cream cheese to the traditional pound cake recipe. It’s a classic dessert that pairs beautifully with coffee, fresh berries, or a drizzle of glaze.
What Makes It Special
- Dense yet tender texture
- Slightly tangy flavor from cream cheese
- Holds its shape well for slicing
- Can be baked in a loaf pan, Bundt pan, or mini loaf pans
Ingredients (Classic Cream Cheese Pound Cake)
- 8 oz (225 g) cream cheese, softened
- 1 cup (225 g) unsalted butter, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 3 cups (360 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- ½ cup (120 ml) milk or heavy cream (optional for extra moisture)
Instructions
- Preheat Oven
- 325°F (165°C). Grease and flour a 10-inch Bundt pan or loaf pan.
- Cream Butter & Cream Cheese
- Beat softened butter and cream cheese together until smooth and creamy.
- Add Sugar
- Gradually add sugar and beat until fluffy (about 3–5 minutes).
- Add Eggs
- Beat in eggs one at a time, fully incorporating each before adding the next.
- Mix Dry Ingredients
- Combine flour, baking powder, and salt.
- Combine
- Alternately add flour mixture and milk (if using) to the butter mixture. Start and end with flour.
- Stir in vanilla extract.
- Bake
- Pour batter into prepared pan. Smooth the top.
- Bake 70–80 minutes (loaf) or 60–70 minutes (Bundt) until a toothpick comes out clean.
- Cool
- Let the cake cool in the pan for 10–15 minutes before turning out onto a wire rack.
Serving Suggestions
- Dust with powdered sugar
- Drizzle with a simple glaze (milk + powdered sugar + vanilla)
- Serve with fresh berries or whipped cream
- Toast slices lightly for breakfast or brunch
✅ Tips for Success
- Room temperature ingredients cream together better for a smoother batter.
- Don’t overmix once flour is added—this keeps the cake tender.
- For extra flavor, add lemon or orange zest to the batter.
If you want, I can also share a mini Bundt version with chocolate chips or a caramel swirl for an indulgent twist on the classic cream cheese pound cake.
Do you want me to do that?
