Cream Cheese Pound Cake

4.49 from 430 votes
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This rich, buttery and sweet Cream Cheese Pound Cake is everyone's favorite, as breakfast, afternoon tea or dessert any time of the day. This pound cake recipe is a keeper, bake it today!

Cream cheese pound cake loaf, sliced into pieces, ready to serve.
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Pound Cake With Cream Cheese

I love baking during springtime. There is just something about nice, breezy spring weather and having an afternoon tea party with my favorite cakes and desserts on the patio.

I decided to make cream cheese pound cake loaf from scratch. It was such a great idea, the pound cake turned out extremely delightful and perfect with a cup of coffee or tea.

Close up of a piece of pound cake with cream cheese.

How To Make Pound Cake

Top down shot of a loaf of cream cheese pound cake, dusted with powdered sugar.

Traditionally, pound cake is made with one pound of butter, one pound of flour, one pound of sugar and one pound of eggs. The recipe evolves over time and many other ingredients are added in the classic pound cake recipe, so does the quantity of the main ingredients.

For this recipe, cream cheese is combined with the butter and creamed using an electric mixer or a stand mixer until smooth.

Butter and cream cheese in a a bowl of a stand mixer.

Frequently Asked Questions

Can I keep pound cake overnight?

Absolutely. In fact, you want to bake these cakes one day before serving as the cakes taste so much better with amazing texture the next day.
To store the cake overnight, just wrap it up with plastic wraps and then a layer of aluminum foil to keep it moist. You can keep the cake at room temperature, all wrapped up for up to 3 days.

How long can I freeze pound cake?

You can freeze these cakes in the freezer, for up to 3 months. Just warm up in a toaster oven or microwave before serving. Make sure you wrap the cakes with plastic wraps plus aluminum foil to ensure freshness.

How many calories per serving?

This recipe is only 605 calories per serving.

Two pieces of cream cheese pound cake on a plate with dessert fork, ready to be served.

What To Serve With Cream Cheese Pound Cake

For an afternoon tea party, I recommend the following recipes.

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4.49 from 430 votes

Cream Cheese Pound Cake

This rich, buttery and sweet Cream Cheese Pound Cake is everyone's favorite, as breakfast, afternoon tea or dessert any time of the day. This pound cake recipe is a keeper, bake it today!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12 people
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Ingredients  

  • 3 sticks unsalted butter, room temperature
  • 8 oz (230g) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • nonstick cooking spray

Instructions 

  • Preheat the oven to 350°F (176°C). Using an electric mixer, beat the butter and cream cheese until smooth. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the flour and salt in two additions, beating until just combined.
  • Generously coat two 8½-by-4½-by-2½-inch (21 cm by 11 cm by 6 cm) loaf pans (1½ quarts each) with cooking spray. Immediately pour in the batter (the pans will seem full). Tap the pans on the work surface to eliminate any large air bubbles.
  • "Bake until golden and a toothpick inserted in the centers comes out almost clean, about 60 to 75 minutes. If the tops begin to brown too quickly, tent them with aluminum foil.
  • Cool the cakes in the pan for 10 minutes. Turn them out and cool completely, with the tops facing up, on a wire rack.

Video

Notes

Source:  Martha Stewart.

Nutrition

Serving: 12people, Calories: 605kcal, Carbohydrates: 74g, Protein: 7g, Fat: 31g, Saturated Fat: 18g, Cholesterol: 163mg, Sodium: 483mg, Sugar: 50g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





236 Comments

  1. Linda says:

    Is it possible to use this recipe for a marble cake ( by adding cocoa powder in the other half )?

    1. Rasa Malaysia says:

      Sure, you can.

  2. Celena says:

    5 stars
    This pound cake is delicious. I did lower the
    sugar to 2 1/2 cups instead of three and I also cooked it at 325 degrees after reading the comments. Turned out perfect.

    1. Rasa Malaysia says:

      Awesome thanks for trying.

  3. Pat says:

    Can I use salted butter if thatโ€™s all I have?

    1. Rasa Malaysia says:

      Sure Pat! :)

      1. Elaine says:

        5 stars
        Iโ€™ve made this recipe twice and love it. I use it for strawberry shortcake instead of store bought and it works perfectllyband tastes so much better!

        1. Rasa Malaysia says:

          Awesome Elaine, please try more recipes on my site!

  4. Lani says:

    How much ingredients do I need if I only want to bake 1 pan.
    Thank you!

    1. Rasa Malaysia says:

      Just cut the ingredients into halves.

  5. Sandra Clapp says:

    5 stars
    Very Very good!

      1. Sandra Clapp says:

        I just made more, my mom loves it
        and so does my husband, I’m lucky if I get any

        1. Rasa Malaysia says:

          That’s awesome!

  6. Rozie Rahman says:

    5 stars
    #Awesome Cream Cheese Pound Cake…TQ for the recipe. Easy to do, but taste really great.

  7. Allie says:

    Very tasty cake but the recipe makes a huge amount of batter. I wasnโ€™t thinking and overfilled my bunting pan (using all the batter) and it exploded in the oven. Just watch for that if not making two separate rectangular cakes.

    1. Rasa Malaysia says:

      Hi Allie, thanks for your feedback.

  8. Susan says:

    Has anyone tried adding lemon zest and lemon juice to the batter?

    1. Rasa Malaysia says:

      You an add a little bit lemon juice and lemon zest, I think it’s fine.

      1. Cammy says:

        My dad has tried a similar recipe every year for the holidays. For some reason it hardens in the center and does not come out fluffy any ideas on why this may be?

        1. Rasa Malaysia says:

          Hi Cammy, I don’t know why, it shouldn’t hardens in the center.

      2. Rose says:

        I like this recipe because itโ€™s moist and flavourful. I plan to bake a three layered 10โ€ cake, can you tell me how much batter to use? Thanks, Rose

        1. Rasa Malaysia says:

          Hi Rose I am not sure since I have never tried it myself. Sorry.

  9. Suzy says:

    How much sugar can I reduce and not impact the texture of the cake?

    1. Rasa Malaysia says:

      Hi Suzy, I am not sure since I didn’t try the recipe with reduced sugar. You can reduce by 1/4 cup I am sure.

  10. Amy says:

    No need for baking powder?

    1. Rasa Malaysia says:

      No baking powder, just follow the instructions.

      1. Stacy says:

        Can this cake be baked in a Bundt cake pan and if so what size ?

        1. Rasa Malaysia says:

          Yes I think bundt cake pan is fine. Maybe a small pan.

      2. Lou says:

        How can cake rise no baking per or baking soda

        1. Rasa Malaysia says:

          Hi Lou, this recipe is from Everyday Food by Martha Stewart. It works, just like the pictures.