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Cream Cheese Pound Cake

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This cream cheese pound cake is rich, buttery, and perfectly dense with a tender crumb and subtle tang from cream cheese. It’s a classic dessert that’s delicious plain or dressed up with toppings.

  • Author: Julia
  • Prep Time: 20 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 12–16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 8 oz cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 3 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • Optional: 1/2 tsp almond extract or 1 tbsp lemon zest

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
  2. Beat butter and cream cheese together until smooth and creamy.
  3. Gradually add sugar and beat until light and fluffy, about 3–5 minutes.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and optional almond extract or lemon zest.
  6. Sift in flour and salt, and mix until just combined. Do not overmix.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool in pan for 10–15 minutes, then invert onto a wire rack to cool completely before slicing.

Notes

  • Use full-fat cream cheese for best texture and flavor.
  • Add lemon glaze or powdered sugar for an elegant finish.
  • Fold in chopped pecans or dried cranberries for a holiday variation.
  • For a citrus twist, add extra lemon zest and a lemon glaze on top.
  • Store tightly wrapped at room temp for 4 days, or freeze slices for longer storage.

Nutrition

Find it online: https://juliameals.com/cream-cheese-pound-cake/