Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake (Classic, Moist & Velvety)

Ingredients

Dry Ingredients

• 3 cups all-purpose flour

• 1 teaspoon fine salt

• ½ teaspoon baking powder (optional — traditional pound cakes don’t use it, but it adds a tiny lift)

Wet Ingredients

• 1 ½ cups (3 sticks) unsalted butter, softened

• 8 oz (1 brick) cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, room temperature

• 1 tablespoon pure vanilla extract

• (Optional) ½ teaspoon almond extract for a bakery-style aroma

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🥣 Instructions (Detailed)

1. Prep the Pan

• Preheat oven to 325°F (165°C).

• Generously grease a 10-inch Bundt pan or large tube pan with butter, then dust with flour (or use baking spray with flour).

• Make sure every crevice is coated to avoid sticking.

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2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Salt

• Baking powder (if using)

Set aside.

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3. Cream Butter, Cream Cheese & Sugar

This is the heart of any pound cake.

• In a large mixing bowl, beat butter and cream cheese together until very smooth — 2–3 minutes.

• Add sugar gradually and beat for 5–7 minutes until light, pale, and fluffy.

  • This long creaming step creates tiny air bubbles that give the cake its luscious but light crumb.

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4. Add Eggs One at a Time

• Add eggs one by one, beating well after each.

• Scrape the bowl often to ensure even mixing.

• Add vanilla (and almond extract if using).

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5. Add Dry Ingredients Slowly

• Add the flour mixture in three additions, mixing on low speed until just combined.

• Do not overmix — once the flour disappears, stop.

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6. Fill the Pan

• Spoon thick batter into the prepared pan.

• Smooth the top with a spatula.

• Tap lightly on the counter to release trapped air.

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7. Bake

• Bake at 325°F (165°C) for 75–90 minutes, depending on your oven and pan.
  The cake is done when:

• A long skewer inserted in the center comes out clean or with moist crumbs

• The top springs back gently when touched

If browning too fast, tent loosely with foil near the end.

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8. Cool Properly

• Let the cake cool in the pan for 15 minutes.

• Then invert onto a wire rack and cool completely (at least 1 hour).

Cream cheese pound cake gets better the next day as the flavor settles and the crumb sets.

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✨ Optional Flavors & Variations

Lemon Cream Cheese Pound Cake

• Add 2 tablespoons lemon zest

• Add 2 tablespoons lemon juice

• Replace vanilla with lemon extract

Marble Cream Cheese Pound Cake

• Reserve 1 cup batter

• Mix in 2–3 tablespoons cocoa powder

• Alternate spoonfuls of plain + chocolate batter and swirl lightly

Vanilla Bean Pound Cake

• Add seeds from 1 vanilla bean

• Use 2 teaspoons vanilla extract

Berry Cream Cheese Pound Cake

• Fold in 1–1 ½ cups blueberries or raspberries tossed in flour to prevent sinking.

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🍽️ Serving Suggestions

• Serve with strawberries + whipped cream

• Toast a slice and top with butter or jam

• Add a dusting of powdered sugar

• Pair with coffee, hot chocolate, or tea

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📦 Storage

• Room temperature: 4–5 days wrapped tightly

• Fridge: 1 week

• Freezer: Up to 3 months (wrap well)

OTHER RECIPES

A great pound cake recipe to try !

INGREDIENTS

• 3/4 lb. butter
• 1 (8 oz.) pkg. cream cheese
• 3 c. sugar
• 6 eggs
• 3 c. flour
• 1 tsp. vanilla

INSTRUCTIONS

Cream butter, cheese and sugar. Add eggs, 1 at a time, beating thoroughly
after each addition. 

Mix in flour a little at a time, blending well after each
addition. 

Add vanilla. Pour batter into a greased and floured bundt pan. 

Bake at 250 degrees for 2 hours and 15 minutes or until toothpick inserted in center
comes out clean. 

May be frozen. 

The pound cake recipe of cream cheese is ready ...enjoy it !
fast-pound-cake recipe

VIDEO:

Pumpkin Pound Cake Recipe

🎃 Pumpkin Pound Cake 

Moist, dense, warmly spiced, and perfect for fall or anytime you want that cozy pumpkin flavor.

✨ Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon fine salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ½ teaspoon ground ginger

• ¼ teaspoon ground cloves

• (Optional) ¼ teaspoon allspice for extra warmth

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon vanilla extract

• 1 cup pumpkin purée (NOT pumpkin pie filling)

• ½ cup sour cream OR Greek yogurt for moisture

Optional Add-Ins

• 1 cup chopped pecans or walnuts

• ¾ cup chocolate chips

• ½ cup dried cranberries

• Zest of 1 orange for a citrusy twist

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🍰 Instructions (Long & Step-by-Step)

1. Preheat & Prepare the Pan

• Preheat oven to 325°F (165°C).

• Grease a 10-inch Bundt pan generously with butter and dust lightly with flour, OR spray with baking spray that contains flour.

• Tap out the excess.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• Ginger

• Cloves
  Set aside.

3. Cream the Butter & Sugar

• In a large mixing bowl, beat the softened butter and sugar on medium speed for 3–5 minutes, until very light and fluffy.

• Proper creaming is what gives a pound cake its signature velvety texture — don’t rush this part.

4. Add Eggs One at a Time

• Add the eggs, one by one, beating well after each addition.

• Scrape down the sides of the bowl to ensure even mixing.

• Add vanilla extract and mix again.

5. Add Pumpkin & Sour Cream

• Mix in the pumpkin purée and sour cream.

• Don’t worry if the batter looks slightly curdled—this is normal and will smooth out once the dry ingredients are added.

6. Combine Wet & Dry Ingredients

• Add the dry mixture in three additions, mixing gently on low just until combined.

• Do NOT overmix—stop as soon as the flour disappears.

• Fold in any add-ins (nuts, chocolate chips, etc.) with a rubber spatula.

7. Fill the Pan

• Spoon the thick batter into your prepared Bundt pan.

• Smooth the top with a spatula.

• Tap the pan lightly on the counter to remove air bubbles.

8. Bake

• Bake at 325°F (165°C) for 65–80 minutes.

• The cake is done when:

  • A toothpick inserted into the center comes out clean OR with a few moist crumbs.

  • The top springs back lightly when touched.

• If using a dark Bundt pan, check at the 60-minute mark.

9. Cool Completely

• Cool the cake in the pan for 15 minutes.

• Then invert onto a wire rack and let cool fully for at least 1 hour before glazing or slicing.

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✨ Glaze Options

1. Maple Glaze

• 1 cup powdered sugar

• 2 tablespoons maple syrup

• 1–2 tablespoons milk or cream

• ½ tsp vanilla
  Whisk until pourable. Drizzle over cooled cake.

2. Cream Cheese Glaze

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla
  Beat until smooth and thick.

3. Brown Butter Glaze

• 4 tbsp browned butter

• 1 cup powdered sugar

• 1–2 tbsp milk

• Pinch of salt
  Stir together — gives a nutty caramel flavor.

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🎃 Variations

Pumpkin Pecan Pound Cake

Fold in 1 cup toasted chopped pecans.

Spiced Pumpkin Chocolate Chip Pound Cake

Add ¾ cup semi-sweet chips.

Pumpkin Orange Pound Cake

Add orange zest + swap vanilla with 1 tsp orange extract.

Pumpkin Streusel Pound Cake (Extra Fancy)

Layer batter with cinnamon-sugar-pecan streusel for added crunch.

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🍽️ Serving Ideas

• Serve warm slices with whipped cream or vanilla ice cream.

• Toast leftovers in a skillet with butter—SO GOOD.

• Perfect with chai, coffee, espresso, or hot chocolate.

• Dust with powdered sugar if you skip glaze.

OTHER RECIPES

A nice pound cake recipe to try !

INGREDIENTS

* 3 3/4 cups all purpose flour
* 2 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 21 teaspoon allspice
* 1 teaspoon nutmeg
* 8 ounces (1 cup) butter, softened
* 1 3/4 cups sugar
* 4 large eggs
* 1 pound (2 cups) pumpkin puree (not pumpkin pie mix)
* 8 ounces (1cup) sour cream
* 2 teaspoons vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Spray 3 large loaf pans or 7-8 mini loaf pans with vegetable spray. Coat with flour and tap off excess.
3. In a large bowl, blend flour, baking powder, baking soda, salt, cinnamon, allspice and nutmeg with a whisk. Set aside.
4. In the bowl of a stand mixer or with a hand mixer, beat butter until creamy. Add sugar and beat until fluffy. Scrape the bowl.
5. With mixer on low, beat in eggs, one at a time until light and fluffy. Scrape again.
6. Add pumpkin, sour cream and vanilla. Beat and scrape.
7. Fold in flour mixture and beat on low until mixed well. The batter will be thick. Don't over mix.
8. Fold in walnuts and stir.
9. Pour batter into prepared pans and bake large pumpkin pound cakes at 350 degrees for 45 minutes or mini pumpkin pound cakes for 30 minutes, or until knife comes out clean.
10. Let pumpkin pound cakes sit in pans for 5-10 minutes, then tap and release and finish cooling on a wire rack. For best results, let cool completely before removing from pans.
11. Wrap cakes in heavy duty plastic wrap, and place in large Ziploc bags for longer freezer storage.
12. The pound cake recipe is ready to serve...nice !

cream-cheese-pound-cake-recipe

VIDEO:

Black Walnut Pound Cake

Black Walnut Pound Cake

Here is a recipe that every traditional Southern cook should include in her repertoire. This black walnut pound cake recipe is reminiscent of those made by our grandmothers and is at least a century old. You can enjoy this cake with or without icing, but it is truly delightful on its own. Nothing compares to a warm slice of classic black walnut cake on a crisp autumn day. Enjoy!

WHY WE ADORE THIS RECIPE

If you have been following our website for any length of time, you are aware of our fondness for traditional recipes! We take pride in our efforts to include them all on our site, but naturally, we must first prepare them. We feature several wonderful pound cakes on our site, and this one was missing. We added cream cheese frosting to it, and it was a hit. The distinctive flavor of black walnuts is one we cherish.

🍴ESSENTIAL INGREDIENTS

• White sugar
• Butter
• All-purpose flour
• Vanilla extract or flavoring
• Eggs
• Black walnut kernels

HOW TO PREPARE

This is a traditional pound cake, which means it does not contain a leavening agent; the eggs are responsible for the rise in this recipe. It is accurate as stated.

COOKING INSTRUCTIONS

Step 1

Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan.

Step 2

In a mixing bowl or an electric mixer, add the ingredients in the specified order. Beat on high speed for 5 minutes.

Step 3

Pour the mixture into the bundt pan and bake for 60-75 minutes or until fully cooked.

Black Walnut Pound Cake

We added cream cheese frosting and attempted to pipe it onto the cake, which did not turn out perfectly because my piping equipment malfunctioned, and I had to freehand it! HAHA! However, if you follow us, you know we prioritize flavor over perfection and enjoy our time in the kitchen. I wasn’t going to remake the entire cake, so we embraced the outcome!

SUGGESTION

This cake does not contain a leavening agent, and it is accurate as written. The eggs are what cause the cake to rise. Additionally, you can use any frosting you prefer, and you can also apply the cream cheese frosting all over the cake instead of using the piping method.

RECIPE VARIATIONS

We adore pound cakes and have several classic ones featured on our site!

Pound Cake Recipe Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 (3.4 ounce) package instant vanilla flavor pudding mix
• 4 eggs
• 1/3 cup vegetable oil
• 1 cup water
• 1 1/4 cups ground black walnuts

Pound Cake Recipe Instructions :

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch tube pan.

In a large bowl, mix together the cake mix, instant pudding, eggs, oil and water for 2 minutes using an electric mixer on medium speed. Stir in the ground walnuts. Pour into the prepared pan.

Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Cool the pound cake in the pan before inverting onto a plate to serve...enjoy  Black Walnut Pound Cake! 

Black Walnut Pound Cake Video :

Pecan Sour Cream Pound Cake

Pecan Sour Cream Pound Cake

Homemade Southern Pecan Pound Cake is undoubtedly the most moist and delicious pound cake you will ever taste! It is packed with flavor and consistently turns out perfectly!

A MOIST HOMEMADE POUND CAKE

If there is one timeless dessert recipe that I repeatedly return to, it is pound cake. It has endured through the years for a reason. Every Southern cook possesses a cherished pound cake recipe. There are countless ways to add unique twists to the fundamental recipe!

CAN I SUBSTITUTE WALNUTS FOR PECANS?

Certainly. While pecans are the traditional nut favored in the South, and they are plentiful in this region, they happen to be my personal favorite! However, you can definitely opt for walnuts or even macadamia nuts. I incorporated a small amount of sour cream into this recipe to enhance its moisture. For an even richer dessert, consider serving it with a light drizzle of caramel sauce!

The Southern Pecan Pound Cake recipe is from The Country Cook, with a slice displayed on a small round white plate.

INGREDIENTS REQUIRED:

• chopped pecans
• all-purpose flour
• baking powder
• salted butter
• sugar
• eggs
• vanilla extract
• sour cream

HOW TO PREPARE SOUTHERN PECAN POUND CAKE:

Begin by preheating the oven to 325°F. Lightly coat a 12-cup Angel Food Cake Pan with nonstick cooking spray. I prefer using the nonstick spray that contains flour, as it is specifically designed for baking and makes it easy to release the cake once it has cooled. It is crucial to thoroughly spray the entire interior of the cake pan.

In a small bowl, mix 1 cup of chopped pecans with 1 tablespoon of flour. Stir well and set aside.

In a medium bowl, combine 2 1/4 cups of all-purpose flour with 1 teaspoon of baking powder. Set this mixture aside.

In the bowl of an electric mixer, cream together the butter and sugar until fluffy. If you are using a stand mixer, remember to scrape down the sides of the mixing bowl occasionally.

Gradually incorporate the eggs, adding one at a time and mixing thoroughly after each addition. Next, blend in two teaspoons of vanilla extract.

After achieving a uniform mixture, gradually introduce the flour mixture. It is essential to add it slowly to ensure complete incorporation and to prevent it from scattering when the mixer is activated.

The flour mixture should be combined with the butter and sugar mixture. Subsequently, mix in the sour cream. Finally, by hand, fold in the floured pecans. The batter will have a thick consistency.

Transfer the batter into a prepared angel food cake pan. Using the back of a spoon, spread the batter as evenly as possible. Top the batter with 1/4 cup of chopped pecans and sprinkle with 1 tablespoon of sugar.

Bake for approximately 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for an hour before inverting it onto a serving dish.

ARE YOU LOOKING FOR MORE RECIPES?

• Southern Pound Cake
• Pecan Tassies
• Crock Pot Pecan Pie
• Pecan Pralines
• Southern Pecan Pie
• Pecan Pie Cheesecakes
• Pecan Cake Bars
• Pecan Pie Muffins
• Butter Pecan Cookies
• Watergate Cake
• White Texas Sheet Cake

Pound Cake Recipe Ingredients :

• 1/4 cup chopped pecans
• 3 cups cake flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup unsalted butter
• 3 cups white sugar
• 6 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup confectioners' sugar
• 3 tablespoons orange juice
• 1 teaspoon vanilla extract

Pound Cake Recipes Instructions :

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over poundcake while still warm...nice ! enjoy the pound cake...!!

Pecan Sour Cream Pound Cake Video :

MANGO KEY LIME POUND CAKE WITH EQUAL

MANGO KEY LIME POUND CAKE WITH EQUAL 

POUND CAKE RECIPE INGREDIENTS 

40% calorie reduction from traditional recipe.

• 1 package (10 3/4 oz.) frozen reduced fat or fat free pound cake, thawed
• 1 large ripe mango, peeled, thinly sliced

Key Lime Cream:

• 1 package (8 oz.) reduced fat cream cheese, softened
• 1-1/4 cups frozen light whipped topping, thawed
• 1/2 cup Equal® Spoonful*
• 1/4 cup fresh lime juice
• 1 teaspoon grated lime peel
• 1 teaspoon vanilla

POUND CAKE RECIPE INSTRUCTIONS 

Beat cream cheese until smooth. Gradually beat in whipped topping, Equal®, lime juice and peel and vanilla until well blended; set aside. 

 Cut pound cake horizontally into 3 slices. Place bottom layer of cake on serving plate. Spread with 1/4 cup of the cream mixture. Top with 1/3 of the sliced mango, and another 1/4 cup of the cream mixture. Repeat layers twice. Refrigerate 2 to 3 hours before serving. The pound cake recipe makes 8 servings...enjoy tHe MANGO KEY LIME POUND CAKE WITH EQUAL recipes !! ! 

fast-pound-cake recipe

MANGO KEY LIME POUND CAKE WITH EQUAL VIDEO :

Marble Swirl Pound Cake

Marble Swirl Pound Cake Recipe

Pound Cake Recipe Ingredients :

• 2 cups white sugar
• 1 cup butter, softened
• 3 1/2 cups cake flour
• 1 cup milk
• 1 1/2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 4 eggs
• 1/4 cup unsweetened cocoa powder

Pound Cake Recipe Instructions :

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.

Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.

Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool pound cake in pan, and on a wire rack, for 10 minutes. Remove the pound cake from pan, and cool completely...and the pound cake recipe is ready to serve...nice ! 

pound cake recipes: black-walnut-pound-cake

Marble Swirl Pound Cake Video :

Elvis Presley's Favorite Pound Cake

Elvis Presley's Favorite Pound Cake 

 A great pound cake recipe to try ! 

Pound Cake INGREDIENTS 

 * 2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan 

 * 3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting 

 * 3/4 teaspoon salt 

 * 3 cups sugar 

 * 7 large eggs, at room temperature 30 minutes 

 * 2 teaspoons vanilla 

 * 1 cup heavy cream 

 * Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity) 

Pound Cake INSTRUCTIONS 

Put oven rack in middle position, but do not preheat oven. Generously butter pan and dust with flour, knocking out excess flour. Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total). Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 

Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny. Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely. The pound cake recipe is ready to serve...! Enjoy it ! fast-pound-cake.

Elvis Presley's Favorite Pound Cake Video: