Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake is a dense, buttery, and rich dessert with a fine crumb and a subtle tang from the cream cheese. It’s simple, classic, and incredibly satisfying whether I serve it plain, dusted with powdered sugar, or topped with fresh berries. It’s the kind of cake that tastes even better the next day—moist, flavorful, and wonderfully indulgent.

Why I’ll Love This Recipe

I love how this cake turns out perfectly every time with just a handful of pantry staples. The cream cheese adds moisture and a slight tang that balances the richness beautifully. It’s one of those recipes that works for everything—from brunch to dessert to coffee breaks. And since it doesn’t need frosting or fancy toppings, it’s easy to whip up when I want something impressive without extra work.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Cream cheese, softened

• Granulated sugar

• Eggs

• All-purpose flour

• Vanilla extract

• Salt

Directions

1. I preheat the oven to 325°F (163°C) and generously grease and flour a bundt or loaf pan.

2. In a large bowl, I beat the softened butter and cream cheese together until smooth and creamy.

3. I gradually add the sugar and continue beating until the mixture is light and fluffy—this takes about 4–5 minutes.

4. I add the eggs one at a time, mixing well after each addition.

5. I stir in the vanilla extract.

6. I gently fold in the flour and salt until just combined, being careful not to overmix.

7. I pour the batter into the prepared pan, smoothing the top with a spatula.

8. I bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Servings and Timing

This recipe serves 12 and takes about 1 hour and 40 minutes total—15 minutes for prep and 70–80 minutes for baking.

Variations

• I sometimes add a teaspoon of almond extract or lemon zest for a twist.

• For extra sweetness, I drizzle a simple glaze made from powdered sugar and milk over the cooled cake.

• I’ve made it with chocolate chips or swirled in fruit preserves for a more decadent version.

• If I want individual servings, I bake the batter in mini bundt pans or loaf pans—just reduce the baking time accordingly.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days or refrigerate it for up to a week. It also freezes beautifully—I slice it and wrap each piece individually in plastic wrap, then place them in a freezer bag. To enjoy, I thaw slices at room temperature or warm them briefly in the microwave.

FAQs

Can I use low-fat cream cheese?

I stick with full-fat cream cheese for the best texture and richness. Low-fat versions can make the cake less moist and dense.

Why did my pound cake turn out dry?

I make sure not to overbake it and measure my flour carefully. Creaming the butter and sugar properly also helps keep the texture light and moist.

Can I use cake flour instead of all-purpose flour?

Yes, I can. Cake flour will make the crumb slightly finer and softer, which some people prefer.

Do I need to sift the flour?

It’s not required, but I sometimes sift it for a lighter texture. Folding it in gently is the key to a tender cake.

How can I tell when the cake is done?

I check with a toothpick in the thickest part—it should come out clean or with just a few moist crumbs. The top should be golden and slightly cracked.

Conclusion

Cream Cheese Pound Cake is one of those timeless desserts I keep coming back to. It’s rich, moist, and endlessly versatile—perfect on its own or dressed up with toppings. Whether I’m baking for a gathering or just for myself, this cake always delivers that classic, comforting flavor I can’t get enough of.