POUND CAKE RECIPES: November 2025

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

🥣 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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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

🍰 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.

✨ 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.

🎃 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.

🍽️ 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 !

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