Cream Cheese Pound Cake

Cream Cheese Pound Cake is a rich, buttery, and dense dessert that bridges the indulgence of classic pound cake with the subtle tang and creamy smoothness of cream cheese. This cake is known for its fine, tight crumb and its moist, melt-in-your-mouth texture that stays tender for days. Often baked in a loaf or Bundt pan and served plain, glazed, or dusted with powdered sugar, it’s versatile enough to accompany morning coffee or take center stage at a celebratory gathering. Cream cheese pound cake is the type of dessert that feels familiar yet luxurious—humble in its ingredients, but impressive in flavor and texture. Its golden crust contrasts beautifully with the pale, velvet-soft interior, making every bite satisfyingly rich without being overly sweet. Whether paired with berries and whipped cream, toasted and buttered for breakfast, or simply sliced thick and eaten on its own, cream cheese pound cake is an enduring favorite in kitchens around the world.

The History of Cream Cheese Pound Cake

The origins of pound cake date back to 18th-century Europe, where recipes called for a pound each of flour, butter, eggs, and sugar—hence the name. These early versions were straightforward, hearty, and meant to serve large households. As baking practices evolved and ingredient availability increased, bakers began experimenting with ratios and flavors, leading to lighter, more refined pound cakes. The American South became especially known for its pound cake variations, and by the 20th century, the addition of cream cheese had emerged as a popular twist. Cream cheese itself was developed in the United States in the late 1800s, and its smooth, spreadable consistency made it an appealing ingredient for bakers seeking to create moister, richer cakes. The combination of cream cheese and pound cake gained popularity in mid-century America, where it became a staple of potlucks, holidays, and family celebrations. Today, it’s loved for its rich flavor, soft texture, and versatility in both presentation and pairing.

Ingredients Breakdown

• 1½ cups (3 sticks) unsalted butter, softened
• 8 oz (1 block) cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• ½ teaspoon baking powder (optional, for slightly lighter texture)
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• Optional: zest of 1 lemon or orange for added brightness

Step-by-Step Recipe

1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans. Ensure the pan is well-coated to prevent sticking, especially in detailed Bundt molds.
2. Cream the Butter and Cream Cheese: In a large mixing bowl, use a hand or stand mixer to beat the softened butter and cream cheese together on medium speed until the mixture is smooth and creamy, about 2–3 minutes.
3. Add the Sugar: Gradually add in the granulated sugar and beat for another 4–5 minutes until light and fluffy. This step is crucial for incorporating air into the batter, which helps give the cake structure and tenderness.
4. Add the Eggs One at a Time: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to maintain an even mix.
5. Incorporate the Dry Ingredients: In a separate bowl, sift together the flour, salt, and baking powder (if using). Gradually add the dry ingredients to the batter, mixing on low speed just until incorporated. Avoid overmixing, as this can lead to a dense cake.
6. Add Flavoring: Stir in the vanilla extract and optional citrus zest until evenly distributed throughout the batter.
7. Pour and Bake: Pour the batter into the prepared pan(s), smoothing the top with a spatula. Bake for 70–85 minutes if using a Bundt pan, or 55–65 minutes for loaf pans, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool the Cake: Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely. The cake should release easily if the pan was properly greased. Once cooled, dust with powdered sugar or glaze as desired.

Tips for the Perfect Cream Cheese Pound Cake

Use room temperature ingredients to ensure a smooth, even batter. Take your time when creaming the butter, cream cheese, and sugar—this process incorporates air, which is essential for a light texture. Don’t rush adding the eggs; beating them in one at a time helps prevent the batter from curdling. Sift the dry ingredients to eliminate lumps and achieve a uniform crumb. Avoid overmixing once the flour is added to maintain tenderness. Grease your pan thoroughly, especially if using a decorative Bundt mold, and allow the cake to rest before removing from the pan to prevent tearing. Let the cake cool completely before slicing to retain moisture. For extra flavor, consider toasting slices lightly before serving with fruit or cream.

Variations and Customizations

Add chocolate chips, chopped nuts, or swirls of jam or fruit puree to the batter for a fun twist. For a citrus-forward flavor, include both zest and a tablespoon of juice from lemons or oranges. Swirl in cinnamon sugar or cocoa powder for a marbled effect. Substitute a portion of the sugar with brown sugar for a deeper, caramel-like taste. Add a cream cheese glaze or a lemon icing drizzle on top for visual appeal and flavor boost. For a holiday version, fold in dried cranberries, chopped candied ginger, or a touch of almond extract. Serve with macerated strawberries and whipped cream for a classic Southern-style dessert.

Health Considerations and Nutritional Value

Cream Cheese Pound Cake is a rich and indulgent dessert, high in fat, sugar, and calories due to the presence of butter, cream cheese, and sugar. A typical slice can range from 350 to 500 calories depending on portion size and any added toppings. While it’s not considered a health food, it does provide some protein and calcium from the dairy components. To lighten the recipe, you can try using a reduced-fat cream cheese or Greek yogurt in place of some butter, though this may slightly affect texture. Those watching their sugar intake can reduce the sugar by ¼ to ½ cup without compromising the overall structure. For gluten-free needs, a 1-to-1 gluten-free flour blend can often be substituted successfully. While this cake is best enjoyed in moderation, it can be part of a balanced diet when consumed occasionally as a treat, especially when paired with fresh fruit.

FAQ

Q: Can I freeze Cream Cheese Pound Cake?
Yes! Let it cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Q: Why is my pound cake dry?
Overbaking or using too much flour can cause dryness. Always measure flour correctly (preferably by weight) and begin checking doneness early.

Q: Can I make this ahead of time?
Absolutely. It keeps well at room temperature for 2–3 days in an airtight container and tastes even better the next day as flavors deepen.

Q: Do I have to use a Bundt pan?
No, you can use two loaf pans or even a tube pan. Just adjust baking time accordingly and check for doneness with a toothpick.

Q: Can I reduce the sugar?
Yes, you can reduce the sugar by up to ½ cup. The cake will be slightly less sweet but still moist and flavorful.

Q: Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but reduced-fat can work in a pinch. Avoid fat-free, as it changes the consistency too much.

Cream Cheese Pound Cake

Cream Cheese Pound Cake is a classic, ultra-moist dessert that blends the buttery richness of traditional pound cake with the creamy tang of cream cheese, creating a dense yet tender crumb that stays fresh for days. With its roots in centuries-old baking traditions and a modern twist, it's the perfect canvas for endless variations and a guaranteed crowd-pleaser for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings 12

Ingredients

  

• 3 sticks 1½ cups unsalted butter, at room temperature
• 8 oz 230 g cream cheese, softened to room temperature
• 3 cups granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons salt
• Nonstick cooking spray for greasing the pan

Instructions

 

• Preheat your oven to 350°F (176°C). In a large bowl, use an electric mixer to beat the butter and cream cheese together until smooth and well combined. Add the sugar and continue beating for about 5 minutes, until the mixture becomes light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. With the mixer on low speed, add the flour and salt in two parts, mixing just until everything is incorporated—do not overmix.
• Generously spray two 8½-by-4½-by-2½-inch (21 cm by 11 cm by 6 cm) loaf pans (each holding about 1½ quarts) with nonstick cooking spray. Immediately divide the batter evenly between the prepared pans. The batter will come close to the top, which is expected. Gently tap the pans on the countertop to release any large air bubbles.
• Bake the cakes for 60 to 75 minutes, or until the tops are golden and a toothpick inserted into the center comes out mostly clean. If the tops begin to brown too quickly, loosely cover them with foil to prevent overbaking.
• Let the cakes cool in the pans for about 10 minutes. Then carefully turn them out onto a wire rack and allow them to cool completely, placing them top-side up.