Cream Cheese Pound Cake

This cream cheese pound cake is rich, dense, buttery, and incredibly moist — exactly how I love a classic pound cake to be. The addition of cream cheese gives it a soft, velvety texture and just the right amount of tang to balance the sweetness. It’s perfect on its own, but I also love it with fresh fruit, whipped cream, or a simple glaze.

Why You’ll Love This Recipe

I love this recipe because it uses basic pantry ingredients but delivers big flavor and texture. The cream cheese not only makes the cake tender and moist, but it also adds a richness that elevates it from an ordinary pound cake to something special. It’s easy to prepare, great for making ahead, and slices beautifully for serving at brunches, potlucks, or even as a holiday dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (softened)

• Cream cheese (softened)

• Granulated sugar

• Large eggs

• All-purpose flour

• Salt

• Vanilla extract

• Optional: almond extract or lemon zest for extra flavor

Directions

1. I preheat my oven to 325°F (165°C) and grease a 10-inch bundt or tube pan, making sure to coat every corner.

2. I beat the softened butter and cream cheese together until creamy and smooth.

3. I gradually add the sugar and beat until the mixture is light and fluffy.

4. I add the eggs one at a time, mixing well after each addition.

5. I stir in the vanilla extract (and almond extract or zest, if using).

6. I sift in the flour and salt, mixing just until combined — I avoid overmixing to keep the texture soft.

7. I pour the thick batter into the prepared pan and smooth the top.

8. I bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.

9. I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Servings and timing

This cake serves about 12 to 16 people. It takes me about 20 minutes to prepare and 75 to 85 minutes to bake, with additional cooling time before slicing.

Variations

Sometimes I add a tablespoon of lemon zest for a citrusy version, or use almond extract to give it a slightly nutty flavor. If I want a glaze, I whisk together powdered sugar, milk, and a splash of vanilla or lemon juice and drizzle it over the cooled cake. For a holiday twist, I’ve folded in chopped pecans or dried cranberries.

storage/reheating

I store the cooled cake tightly wrapped at room temperature for up to 4 days. If I want to keep it longer, I refrigerate it for up to a week or freeze slices for up to 2 months. To serve, I let the slices come to room temperature or warm them gently in the microwave for a few seconds.

FAQs

Can I use low-fat cream cheese in this recipe?

I always use full-fat cream cheese for the best texture and flavor. Low-fat versions can make the cake less rich and slightly dry.

What’s the best pan to use for this pound cake?

I usually use a 10-inch bundt or tube pan. It gives the cake a classic shape and helps it bake evenly.

Why did my pound cake crack on top?

Cracks are totally normal in pound cakes — I actually like how rustic they look. The dense batter causes this as it rises and sets.

Can I make this ahead of time?

Yes, I often bake it a day in advance — it actually tastes better the next day as the flavors settle. I just wrap it tightly once it’s cooled.

What can I serve with cream cheese pound cake?

It’s delicious on its own, but I also like to serve it with berries, whipped cream, a dusting of powdered sugar, or a drizzle of chocolate or lemon glaze.

Conclusion

Cream cheese pound cake is one of those timeless recipes I turn to when I want something rich, buttery, and comforting. I love how simple it is to make and how beautifully it bakes every time. Whether I’m serving it for a celebration or just treating myself, this cake never fails to impress.

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