Cream Cheese Pound Cake

4.49 from 431 votes
Recipe IndexRecipeVideo

This post may contain affiliate links. Please read myย privacy policy.

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.
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on FacebookPinterest, and Instagram for new updates.


Other Recipes You Might Like

Freshly baked cod fillet with seasonings crust on a plate, garnished with lemon slices and herbs.
5 Secrets to 20-Minute Dinners
FREE EMAIL BONUS: How would it feel to have dinner DONE in 20 minutes? I’ll show you how!
Please enable JavaScript in your browser to complete this form.
4.49 from 431 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
Want to Save This Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating





238 Comments

  1. Brandee says:

    Can I use salted butter instead of adding salt?

    1. Rasa Malaysia says:

      Sure.

      1. Brandee says:

        Okay, thank you.

  2. Patricia Zabala says:

    I keep having troubles with it very dense in middle once it cools down. She I take it out is when toothpick comes out clean. You think I’m mixing it to much? Thank you

    1. Rasa Malaysia says:

      Yes take it out as soon as the toothpick comes out clean.

      1. Linda says:

        I added a little lemon Joplin e and lemon zest, compensated with a rich more flourโ€ฆ.really good

        1. Rasa Malaysia says:

          Nice! :)

  3. Therese says:

    I only have one bread pan can I use cake pans instead?

    1. Rasa Malaysia says:

      Yes you can.

  4. Suzette says:

    This looks delicious! I was wondering if youโ€™ve tried to use a bundt pan to cook it in,

    1. Rasa Malaysia says:

      I didn’t you can try.

    2. Katherine says:

      I always use a Bundt pan when making this recipe.

      1. Cheryl says:

        How long do you cook it in a Bundt pan? Do you cook it at 350?

  5. Marie says:

    Is the only leavening the salt?? Seems to be taking so long to bake!!!

    1. Rasa Malaysia says:

      The recipe is fine.

  6. Crystol says:

    Do you need to adjust the recipe at all if you add berries before baking? Is it best to use fresh or frozen berries?

    1. Rasa Malaysia says:

      No need to adjust. Fresh berries.

  7. Alexis says:

    This is the best pound cake ever. It reminds me of my momโ€™s recipe. Will definitely add this to my repertoire.

    1. Admin says:

      Thanks.

  8. Bria says:

    Used blueberry cream cheese instead of regular and it tastes amazing!!! Thankyou so much for sharing this recipe! Will make again for sure, the whole house smells heavenly!

    1. Admin says:

      Thanks.

  9. Alesia says:

    Made this for the first time for the holidays. Delicious, easy, clear instructions. Go to pound cake.

    1. Admin says:

      Thanks for your trying!

  10. Wayne says:

    Can you freeze this and for how long ?

    1. Rasa Malaysia says:

      Yes you can keep in the refrigerator. Not freeze. Keep for a few days.