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

🥣 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.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

Flour
Salt
Baking powder (if using)

Set aside.

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.

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).

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.

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.

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.

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.

✨ 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.

🍽️ 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

📦 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

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POUND CAKE RECIPES