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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.
The cake tastes great. Somehow I added the flour before the eggs but it didn’t seem to change the texture. Also, on a whim I added 2 Tbsp. Of lemon juice. Oh, I only added two cups of sugar and it’s still sweet. Thanks! This is a keeper!
Nice! :)
I made the cake twice, once in Bundt pan, it cooked over the pan, a mess, but it was very good. Only problem I had he second time, I made in two loave pans, the middle sank.
Sorry to hear that.
Oh I’m not giving up, I love this recipe. Thank you for sharing.
i made this cream cheese pound cake this weekend .i could not stop eating it
:)
Can I use salted butter?
Yes you can.
Can you add chocolate chips to this recipe? I’ve made this and it’s amazing was thinking of trying it with choc chips but not sure on the amount or of I should alter ingredients
Yes.
Nice flavor. Moist. Did bunt pan. Will make again in loaf pans for give a ways. Thanks for receipt.
:)
Can this cake be made in a round tube pan or a Bundt pan?
Yes.
Can I add lemon and lemon zest to this recipe
Yes!
Love this recipe! Has become my go to pound cake recipe! Thanks!
Nice! :)
Delicious! Easy recipe to follow. Only issue my bread pan was not big enough hence, batter overflowed and took to long to bake and got a bit burnt on side edges. So next time splitting between two pans. But this a win win as I can freeze one and eat one! Super Picky hubby also loved it! Only tweak is I added 1/8 tsp cream of tarter to dry ingredients to add a bit of tang with 3 cups sugar. Has anyone tried recipe but reduced amount of sugar with great results?? Thanks!
Thanks Kate for trying my recipe!! :)
No baking soda or baking powder ?
Just follow the recipe.
I think the recipe called for using two pans
This cake was delicious! I used a Bundt cake pan,
I added two cups of sugar and it was still plenty sweet.
I love this recipe. I looked for a good pound cake recipe that even I can handle. I like the simplicity of this recipe and I didn’t even sift the flour! I bad, lol. My husband eats pound cake every am and many nights with ice cream. I’m hooked!
Great! :)
Going to make this Cream Cheese Pound Cake tonight. Can’t wait to try it.
Nice!