Every slice of cream cheese pound cake is a celebration of simplicity and rich flavor. This cake brings back fond kitchen memories and cozy gatherings, making it one of those timeless treats that feels as comforting as a warm embrace. The moment you see its golden crust peeking out of the pan, you know you’re in for a real treat. The softness of the crumb and the gentle tang from the cream cheese create a perfect balance that keeps you coming back for just one more bite. Whether you’re baking it for a casual afternoon coffee or an elegant dinner party, it’s always a crowd-pleaser that sparks smiles around the table.
Over the years, I’ve made this cake for picnics, potlucks, and everything in between. It’s become my go-to recipe whenever I want to impress friends without spending hours in the kitchen. The beauty is in its straightforward process and how each ingredient plays together harmoniously. From the first crack of the egg shell to the satisfying hum of the mixer beating butter and cream cheese, every step feels like a small celebration of homemade goodness. By the time it’s ready to cool on the rack, your kitchen is filled with a welcoming mood that draws everyone in, asking, “Can I have a slice?”
KEY INGREDIENTS IN CREAM CHEESE POUND CAKE
Before diving into the step-by-step magic, let’s talk about the stars of this recipe. Understanding why each element is here will help you appreciate the texture and flavor that make this pound cake so unforgettable.
- Unsalted butter
This ingredient builds the rich, tender base of the cake. By using unsalted butter, you have full control over the seasoning. Softening it at room temperature allows it to whip smoothly with the cream cheese, creating a light, fluffy foundation for the batter.
- Cream cheese
Adds a velvety texture and subtle tang that elevate the classic pound cake. The cream cheese also contributes moisture and density, ensuring each bite feels luxuriously smooth without being overly heavy.
- Granulated sugar
Sweetness is essential, but sugar also plays a critical role in creating fine crumb structure. As it’s beaten into the butter and cream cheese, it helps incorporate air, which leads to a lighter cake and a beautiful golden crust.
- Large eggs
Act as a binder, leavening agent, and contributor to richness. Adding them one at a time creates a stable emulsion, ensuring the batter remains smooth and cohesive, which translates to an even rise and consistent texture.
- All-purpose flour
Provides structure and stability so the cake holds its shape. Sifting the flour with the leavening agents helps distribute everything evenly, preventing pockets of dry ingredients in the finished cake.
- Baking powder
A gentle leavening agent that gives a bit of lift to this otherwise dense dessert. It ensures the cake doesn’t become too heavy while preserving that classic pound cake heft.
- Salt
Balances sweetness and sharpens the overall flavor profile. Even a small amount brings out the nuances of butter and cream cheese without making the cake taste salty.
- Vanilla extract
Infuses the batter with aromatic warmth and depth. The pure extract rounds out the smooth, tangy notes and ties all the flavors together for a deliciously cohesive slice.
HOW TO MAKE CREAM CHEESE POUND CAKE
Baking this cream cheese pound cake is a joy, and the process reflects the harmony between each ingredient. Here’s how you transform simple pantry staples into a show-stopping dessert.
1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are coated to prevent sticking and achieve an even release once the cake is baked.
2. In a large mixing bowl, cream the softened butter and cream cheese together until light and fluffy. Use a hand mixer or a stand mixer with the paddle attachment to get a perfectly smooth mixture.
3. Gradually add the granulated sugar while continuing to beat the mixture until fully blended and smooth. This step helps incorporate air, giving the cake a delicate crumb.
4. Add the eggs one at a time, beating well after each addition. This ensures each egg is fully incorporated before the next goes in, keeping the batter from curdling and maintaining a silky texture.
5. In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing at a low speed until just combined. Overmixing can lead to a dense cake.
6. Stir in the vanilla extract, making sure it is evenly distributed throughout the batter for a unified flavor.
7. Pour the batter into the prepared bundt pan, using a spatula to smooth the top so it bakes evenly and develops a uniform crust.
8. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
9. Once baked, let the cake cool in the pan on a wire rack for about 10–15 minutes. Then, carefully remove it from the pan and allow it to cool completely on the rack to set the crumb and reveal those signature ridges.
10. Slice and serve plain or with your choice of toppings, such as a dusting of powdered sugar or a dollop of whipped cream for an extra touch of elegance.
SERVING SUGGESTIONS FOR CREAM CHEESE POUND CAKE
Bringing your cream cheese pound cake to the table is always an event. Whether you’re slicing it for a casual coffee break or dressing it up for a celebratory dessert spread, these serving suggestions will spark ideas and add flavor variety to every occasion.
- Classic with Powdered Sugar
Lightly dust the top of each slice with powdered sugar using a fine-mesh sieve. The delicate whiteness accentuates the golden crust and adds a whisper of sweetness, making every forkful feel a bit more special.
- Fresh Berries and Whipped Cream
Serve slices alongside a bowl of lightly sweetened whipped cream and a mix of fresh berries like strawberries, raspberries, or blueberries. The bright, juicy fruit and airy cream create a refreshing contrast to the cake’s richness.
- Lemon Zest Drizzle
Combine powdered sugar with fresh lemon juice to create a thin glaze, then drizzle it over the cooled cake. The citrus notes cut through the richness, adding a zesty spark and a glossy finish.
- Warm Fruit Compote
Gently simmer berries or stone fruits with a touch of sugar and a splash of water until they burst and thicken into a compote. Spoon the warm sauce over each slice for a comforting, fruity topping perfect for chilly evenings.
HOW TO STORE CREAM CHEESE POUND CAKE
Keeping your pound cake fresh and flavorful is simple when you follow the right storage methods. Proper wrapping and temperature control will maintain moisture and keep every slice tasting just like the day you baked it.
- Room Temperature
Store slices in an airtight container or wrap the loaf tightly in plastic wrap. Keep it on the counter in a cool, dry spot away from direct sunlight. It will stay fresh for up to three days, ideal for quick snacks.
- Refrigeration
For longer life, place the cake in an airtight container and refrigerate for up to one week. Chilling can firm up the crumb and enhance the tang of the cream cheese—just bring slices to room temperature before serving for the best flavor.
- Freezing Individual Slices
Lay out slices on a baking sheet and freeze until firm, then wrap each in plastic wrap and store in a zip-top freezer bag. This method ensures you can grab just a slice or two without thawing the entire cake. Use within three months and thaw overnight in the fridge.
- Freezing Whole Cake
If you want to save the entire loaf, wrap it tightly in plastic wrap and then in a layer of aluminum foil. Label it with the date and freeze for up to three months. Thaw slowly in the refrigerator before serving to preserve texture.
CONCLUSION
This cream cheese pound cake truly captures the essence of a classic homemade dessert—rich, moist, and inviting. We’ve walked through every detail, from selecting the best ingredients to mastering the baking process and exploring delightful serving ideas. Whether you’re a novice baker or someone with years of experience, this recipe offers clear, friendly guidance to achieve spectacular results. Don’t forget to print this article and tuck it into your recipe binder, or save it on your device so you can revisit it whenever the craving for a melt-in-your-mouth dessert strikes. You’ll also find a FAQ below to answer any lingering questions you may have.
I’d love to hear about your own baking adventures with this cake. Feel free to leave a comment if you try the recipe or need any help perfecting your pound cake technique. Your questions, tips, or feedback are always welcome—it’s part of what makes sharing recipes such a rewarding experience. Happy baking, and here’s to many delicious slices ahead!
Cream Cheese Pound Cake
Description
This cream cheese pound cake boasts a velvety texture and delightful flavor, perfect for any occasion. It's simple to make and pairs beautifully with fresh fruit or a dollop of cream.
Ingredients
Instructions
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Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan, ensuring all crevices are coated to prevent sticking.
-
In a large mixing bowl, cream the softened butter and cream cheese together until light and fluffy. This can be done using a hand mixer or a stand mixer fitted with the paddle attachment.
-
Gradually add the granulated sugar while continuing to beat the mixture until fully blended and smooth.
-
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated before adding the next one.
-
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, mixing at a low speed until just combined.
-
Stir in the vanilla extract, making sure it is evenly distributed throughout the batter.
-
Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
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Bake in the preheated oven for 1 hour 15 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.
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Once baked, let the cake cool in the pan on a wire rack for about 10-15 minutes. Then, carefully remove the cake from the pan and allow it to cool completely on the wire rack.
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Slice and serve plain or with your choice of toppings, such as a dusting of powdered sugar or a dollop of whipped cream.
Note
- For added flavor, try folding in some lemon zest or a teaspoon of almond extract into the batter.
- This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.
- Cream cheese pound cake pairs wonderfully with fresh berries or a drizzle of homemade fruit sauce.
- If using salted butter, consider reducing the added salt to balance the flavor.
- Ensure all ingredients are at room temperature before starting, for the best consistency and texture.
