Cream Cheese Pound Cake Recipe

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Golden on the outside, rich and velvety on the inside—this Cream Cheese Pound Cake is the kind of dessert that makes any occasion feel a little more special. Whether you’re serving it with a hot cup of coffee or dressing it up with fresh berries and whipped cream, this cake is pure comfort in every slice.

What makes this cake stand out from the classic pound cake? It’s all in the name—cream cheese. It adds a luxurious tang, more moisture, and an extra dense yet tender crumb that practically melts in your mouth. This is the cake you bring to a family gathering and leave with no leftovers. A true Southern-style showstopper.

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What Kind of Cream Cheese Should I Use?

Always use full-fat brick-style cream cheese for the best results. Avoid the whipped or spreadable types that come in tubs—they have too much air and moisture, which can alter the texture of your cake. The richness of traditional cream cheese is exactly what gives this pound cake its signature moist crumb and subtle tang.

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Ingredients for the Cream Cheese Pound Cake

Cream Cheese – Adds moisture and a hint of tangy richness. It’s the defining ingredient that sets this pound cake apart.

Butter – Use unsalted butter, softened to room temperature. It provides the rich, classic pound cake flavor and structure.

Sugar – Granulated sugar sweetens and helps create the tender crumb.

Eggs – Add structure and richness. Use large eggs at room temperature for even mixing.

All-Purpose Flour – The base of the cake. Measure carefully to avoid a dense result.

Vanilla Extract – A must for depth of flavor. Use pure vanilla extract if possible.

Salt – Just a pinch enhances the overall flavor and balances sweetness.

Optional: Powdered Sugar for Dusting – Adds a light finish and simple elegance to the cake’s presentation.

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How To Make the Cream Cheese Pound Cake

Step 1: Preheat and Prep

Preheat your oven to 325°F (163°C). Generously grease and flour a 10-inch bundt pan to prevent sticking. Set it aside.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until light and fluffy. This step usually takes about 2 to 3 minutes and sets the base for a creamy batter.

Step 3: Add Sugar Gradually

With the mixer running, gradually add the granulated sugar. Continue beating the mixture for another 3 to 5 minutes until it’s pale, fluffy, and fully incorporated.

Step 4: Mix in the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything blends evenly.

Step 5: Incorporate the Dry Ingredients

Reduce the mixer speed to low. Slowly add the flour and salt, mixing just until combined. Avoid over-mixing to keep the cake tender.

Step 6: Add the Vanilla

Pour in the vanilla extract and give the batter one final mix.

Step 7: Fill and Bake

Spoon the batter into your prepared bundt pan and smooth the top. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool and Serve

Allow the cake to cool in the pan for about 10 minutes. Then, carefully invert it onto a wire rack to cool completely. Dust with powdered sugar if desired.

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How to Serve and Store Cream Cheese Pound Cake

This cake is incredibly versatile. Serve it plain with a dusting of powdered sugar, or elevate each slice with toppings like fresh fruit, lemon glaze, or even a scoop of vanilla ice cream. It pairs beautifully with coffee, tea, or even a glass of milk for a cozy dessert moment.

To store, wrap the completely cooled cake in plastic wrap or foil and keep it at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze individual slices for up to 3 months. Thaw slices at room temperature or warm them slightly in the microwave before serving.

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Frequently Asked Questions

How do I know when the pound cake is done?

Use the toothpick test—insert it into the thickest part of the cake. If it comes out clean or with just a few crumbs, it’s ready.

Can I use low-fat cream cheese?

It’s not recommended. Low-fat versions contain more water and less fat, which can compromise the cake’s texture and richness.

Can I make this in a loaf pan instead of a bundt pan?

Yes, but you may need to adjust the baking time and divide the batter between two loaf pans.

Why did my pound cake crack on top?

Cracks are totally normal for pound cakes due to the dense batter. It’s part of their rustic charm and doesn’t affect taste.

Should I sift the flour?

You can, but it’s not essential. Just be sure to spoon and level the flour for accurate measuring to avoid a dense cake.

What’s the best way to freeze it?

Wrap slices in plastic wrap and place in a zip-top bag. This keeps them fresh and easy to grab one at a time.

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Want More Cake Ideas?

If you love this Cream Cheese Pound Cake, here are more delicious bakes to explore:

• Try the Cinna Bun Cake for a cinnamon-swirled delight.
• These Blueberry Cheesecake Heaven Rolls blend creamy and fruity in every bite.
• Don’t miss the Pineapple Upside Down Cake Fudge for a fun twist on a classic.
• Make a batch of Strawberry Cheesecake Cupcakes for your next sweet craving.
• Or, indulge in the gooey comfort of a Hot Fudge Pie.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time: Life with Nina on Pinterest

And let me know in the comments how yours turned out. Did you go for a glaze or keep it classic with powdered sugar? Did you add a twist?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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