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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 I use salted butter instead of adding salt?
Sure.
Okay, thank you.
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
Yes take it out as soon as the toothpick comes out clean.
I added a little lemon Joplin e and lemon zest, compensated with a rich more flour….really good
Nice! :)
I only have one bread pan can I use cake pans instead?
Yes you can.
This looks delicious! I was wondering if you’ve tried to use a bundt pan to cook it in,
I didn’t you can try.
I always use a Bundt pan when making this recipe.
How long do you cook it in a Bundt pan? Do you cook it at 350?
Is the only leavening the salt?? Seems to be taking so long to bake!!!
The recipe is fine.
Do you need to adjust the recipe at all if you add berries before baking? Is it best to use fresh or frozen berries?
No need to adjust. Fresh berries.
This is the best pound cake ever. It reminds me of my mom’s recipe. Will definitely add this to my repertoire.
Thanks.
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!
Thanks.
Made this for the first time for the holidays. Delicious, easy, clear instructions. Go to pound cake.
Thanks for your trying!
Can you freeze this and for how long ?
Yes you can keep in the refrigerator. Not freeze. Keep for a few days.