Cream Cheese Pound Cake

The Best Cream Cheese Pound Cake: New Recipe In 2024

Making this cake is simple. Using an electric mixer set to medium speed, beat butter and Cream Cheese Pound Cake until smooth and creamy. Add the sugar gradually. Beat in each egg one at a time, just until the yolk is completely gone. Mix the salt and flour.

Cream Cheese Pound Cake
Cream Cheese Pound Cake

Add to the butter mixture gradually. Blend on low speed until well combined. Add vanilla and stir. Fill the prepared pan with batter, then bake.

Stir the flour in the container to loosen it up before measuring it correctly. Lightly spoon the flour into your measuring cup using a spoon. Utilizing a level, straight edge (such as the knife’s straight edge), smooth the top of the flour in the measuring cup. The flour in the measuring cup should not be packed down.

Flour weighs 4.25 ounces per cup. I flour and butter the tube pan using Pam Baking Spray or Bakers Joy. Both are effective. Butter or Crisco can also be used, as well as flour, to dust the pan. This cake is cooked on low, slowly. It is baked for one hour and forty-five minutes at 300ºF. After one and a half hours, check the cake. Cover the cake with foil until it’s done if it’s getting too brown.

Including cream cheese elevates the flavour and richness of the classic pound cake, created with equal parts butter, sugar, eggs, and flour. The cream cheese is attributed to the cake’s rich, moist crumb and dense texture. Cream cheese offers a tangy, cheesecake-like character that ideally balances the sweetness of the sugar, unlike butter, which creams into air pockets.

Can you make Cream Cheese Pound Cake ahead of time?

Indeed! You can prepare the cake in advance and keep it for three to four days in an airtight container. You can store the cake in the refrigerator for up to a week. Is pound cake freezer-friendly? Indeed! The baked cake can be frozen. Cover the cooling cake with aluminum foil and plastic wrap. Store the cake in the freezer for up to 6 months.

A more well-balanced flavour profile is produced when the sweetness of the sugar is counteracted by the tang from the cream cheese. This lets the subtler aromas come through, like almond or vanilla essence. Cream cheese pound cake has an amazing texture as well. Because the heavier crumb doesn’t crumble as easily as a conventional pound cake, it’s easier to slice and display.

Here’s Why You’ll Love This Cream Cheese Pound Cake Recipe

I will show you how to bake my all-time favourite pound cake with cream cheese in a Bundt pan today. I promise this is the best pound cake, and I’ll tell you why.

  • Very buttery & very moist
  • Not dry
  • 1 bowl recipe
  • Only 9 basic ingredients
  • Dense, but not heavy as a brick
  • Soft & smooth crumb
  • A little tang from cream cheese
  • Sweet & vanilla-flavored

Ingredients for Cream Cheese Pound Cake

  • 1½ cups unsalted butter, softened
  • 1 (8-oz) package cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • ⅛ tsp salt
  • 1 Tbsp vanilla extract
Cream Cheese Pound Cake
Cream Cheese Pound Cake

Instructions for Cream Cheese Pound Cake

Set the oven temperature at 300 °F.0º. Coat a 10-inch Bundt or tube pan with butter and flour. Put aside.

Beat butter with an electric mixer set to medium speed and Cream Cheese Pound Cake until smooth and creamy. Gradually add the sugar. Beat each egg separately until all of the yolk has been removed.

Combine the flour and salt. Add the butter mixture gradually. Blend on low speed until well combined. Add vanilla and stir.

Fill the prepared pan with batter. Preheat the oven to 175°C or until a wooden skewer inserted into the center comes clean. After 15 minutes of cooling in the pan, please remove it from the pan and let it cool fully on a wire rack.

Notes for Cream Cheese Pound Cake

Freefalling Directions: Cover the baked and cooled Cream Cheese Pound Cake using 1-2 layers of plastic wrap and a sheet of aluminium foil. For up to three months, freeze. Before slicing and serving, let it come to room temperature. After allowing it to defrost overnight in the refrigerator, wrap it in foil and plastic wrap.

Special Tools: 10–12 Cup Bundt Pan; Handheld or Stand Electric Mixer; Silicone Spatula; Whisk; Cooling Rack (affiliate links).

Pour the batter into two 9-by-5-inch loaf pans that have been oiled. Bake for about 60 minutes at 325°F (163°C) for each. Or cut all the ingredients in half to create a single loaf.

Cake Flour: I highly suggest cake flour for the greatest outcomes. I have many more recipes; you can find them in the baking aisle. You can create a homemade alternative if you cannot obtain cake flour.

Almond Extract or Other Flavors: Add a small amount of almond extract to the vanilla extract mixture. While completely optional, this provides the most amazing flavour! Typically, I use one teaspoon or so of almond extract. Alternatively, use one teaspoon of your preferred flavouring, such as lemon, orange, or coconut essence.

What is the secret to a good Cream Cheese pudding Cake?

Eggs, butter, and other dairy-based components are simpler to emulsify and produce a cake with a uniform interior texture when brought to room temperature before mixing. Remove items that can spoil quickly from the refrigerator at least one hour before baking.

A conventional pound cake may be too dry or bland for some people, but cream cheese pound cake appeals to those who want something richer and more luxurious. It’s ideal for afternoon tea gatherings, special occasions, or just as a delightful treat. The classic pound cake is elevated to new heights with cream cheese pound cake, a delectable indulgence that may be savored plain, dusted with powdered sugar, or glazed with a simple lemon syrup.

Cream Cheese Pound Cake
Cream Cheese Pound Cake

How to Serve Cream Cheese Pound Cake

This cake tastes amazing and only requires a few basic ingredients. Along with some ice cream and caramel sauce, we presented the cake. Very nice! This dessert is perfect for Christmas dinner or Thanksgiving. It’s also a fantastic handmade Christmas present!


Finally, Cream Cheese Pound Cake combines the richness of cream cheese with the ageless charm of pound cake to create a charming twist on a traditional dessert. It is a favourite among dessert enthusiasts of all ages due to its understated yet sophisticated flavour profile. With every bite, this cake is bound to provide happiness and contentment, whether it is consumed plain or garnished with different toppings. So why not treat yourself and savour the delicious delight of cream cheese pound cake right now?

  Frequently Asked Questions: Cream Cheese Pound Cake

Which cream cheese is used for cake?

Having stated that full-fat cream cheese is required for cheesecake. Because they are prepared to different standards, low-fat, reduced-fat, or whipped cream cheese recipes will not turn out the same. Use full fat if you want the cheesecake of your dreams.

Why is pound cake different from regular cake?

Among the variations are the following: components: pound cake consists of four ingredients (butter, eggs, flour, and sugar) and is higher in fat than standard cake.

Why is my pound cake light and fluffy?

Since the eggs in pound cake usually provide all the lift, to achieve a lighter cake, beat the yolks into the sugar and creamed butter, then whip the egg whites until firm peaks form, adding them into the mixture after mixing in the flour and flavourings.

Why use cream cheese in baking?

This item is simple to use in baking and gives your baked goods a delicious flavour.

What does cream cheesecake taste like?

Cheesecake has a flavour profile similar to cream cheese—sweet with a hint of acidity.

Do you still have questions?
Please email us if you have any queries that aren’t covered in our FAQ, and we will respond as quickly as possible

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