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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.
Can you bake the cake in a round pan instead of the loaf pan? I have the round pound cake pan with the hole in the middle.
Yes I think you can!
Hi can i half the recipe to try out?
Yes.
This pound Cake is delish. It’s a must try!
1. I lowered the temperature to 335 degrees and baked at exactly 1 hour based on the previous reviews, but it was still too high ??♀️ Next time I will lower it to 325 degrees and see what the results are.
2. I did follow the recommendations of 2 1/2 cups of flour and 2 teaspoons of vanilla extract. The cake was tasty and moist.
3. I used 2 1/2 cups of organic cane sugar because that’s the only kind of sugar that I have. It was perfectly sweetened.
I will definitely make this cake again. It’s so good, my kids can’t stop eating it.
Hi Fiza, awesome!
Hi, I have been making my moms pound cake for years, how ever I use a long loaf pan. You can get for about $17.
The key to the cook time and temp is to put it a cold oven @350 for 75 mins. Always check before removing from oven but that should solve any issue you might be having
This batter is delicious.
I wanted to say thank you for this delicious Pound Cake recipe oh and the cream cheese also. My favorite desert since a young girl. I wish people would make it and then leave a comment or make changes. It would really help the people that are looking for a recipe and any changes people have made. Please stop asking her to convert ingredients you have a computer so look it up yourself people! Thanks again for the yummy receipt! Take care.
Awesome!
My mother in law has a recipe for this but she uses cake flour and no salt. May I ask what’s the difference in the outcome? I’d rather just use plain flour.
It’s pretty much the same. Plain flour is fine.
I have been waiting to make is cake. This will be my first time baking a cake from scratch, I would normally buy or have someone bake it for me. I want to know if I can use a brunt pan instead of the 2 loaf pans… Thanks, thanks and thanks
Hi,
Can the measurements be in metric units? Most of us in Australia and Malaysia use grams and Celcius instead of Fahrenheit. Thanks for the recipe!!
Please convert yourself.
Would it be possible to substitute the 6 eggs with something else? My daughter is severely allergic to eggs. Thank you!
No, you can’t make pound cake without eggs.
Why can’t you make it with egg substitute (in cartons in dairy/egg section at grocer)?
I didn’t use it so I can’t guarantee results when you change my ingredients.
No.
2 tsp salt ? Just wanted to make sure.
Yes, this makes two big loafs of cake.
this is the recipe I have been looking for. The only thing is that it is too big for me. Can I have a lesser amount without changing the taste. Can you let me know the measurements to make half the size.
Just cut everything in half.