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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!
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.
How To Make Pound Cake
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.
Frequently Asked Questions
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.
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.
This recipe is only 605 calories per serving.
What To Serve With Cream Cheese Pound Cake
For an afternoon tea party, I recommend the following recipes.
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Cream Cheese Pound Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thanks for this recipe. It’s a hit at my house! I make two like the recipe says. One goes in an aluminum bread pan, the other in a glass one. FYI to your followers….The glass one has to be removed 5-10 minutes early or it will burn. I need to just buy another aluminum bread pan.
Thank for the great recipe!
Thanks for your tips Deb!!!
I only want to make 1 loaf. If I half eveything will it come out the same?
It should be fine.
The recipe says 3 sticks of butter…how many grams is 3 sticks of butter? Can I use parchment paper instead of greasing the pan? Using fan mode? Tq
340g butter in total.
Can I use cake flour instead of all purpose?
Yes it should work.
I only have 1 bread pan, can I use a Bundt? If so, should I change the temp and duration? Thanks!
Yes you can use Bundt pan. Temperature should be the same but it might take longer to bake. Just use a cake tester to check doneness.
This turned out delicious! I did change it a little. After pouring half of the batter into a loaf pan, I added cocoa powder to the other half. Now I have one chocolate and one vanilla! It came out perfect!!!! I finally was able to use that last lonely block of cream cheese in the fridge.
Great recipe. Burnt the outsides since 350 was too hot. Next time I tried 325 for 80 mins and also tented the pans halfway through. Came out great!!!
The cake was delicious but it was quite dense, not soft like the picture. Any idea what I did wrong? I would like to try again.
Sorry I am not sure. Your measurement must be off and you didn’t beat enough.
Great cake. Everyone loved it and making it again.
Try adding a teaspoon of baking powder
Do have recommendations for high altitude baking with this recipe?
I don’t know if high altitude will affect this recipe or not.
Hi I tried this recipe but the cake sunk. I tried adding baking powder and baking soda. Was it not required?
This recipe works. I don’t know why your cake sunk, it shouldn’t be.
Does this cake not need Baking Powder or Bakung Soda?? Just PLAIN FLOUR??
Yes just follow the instructions.
Can I use 2 sticks of butter instead of 3?
Please don’t change the recipe, if you do, I can’t guarantee you will be successful.