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This rich, buttery and sweet Cream Cheese Pound Cake is everyone's favorite, as breakfast, afternoon tea or dessert any time of the day. This pound cake recipe is a keeper, bake it today!
Pound Cake With Cream Cheese
I love baking during springtime. There is just something about nice, breezy spring weather and having an afternoon tea party with my favorite cakes and desserts on the patio.
I decided to make cream cheese pound cake loaf from scratch. It was such a great idea, the pound cake turned out extremely delightful and perfect with a cup of coffee or tea.
How To Make Pound Cake
Traditionally, pound cake is made with one pound of butter, one pound of flour, one pound of sugar and one pound of eggs. The recipe evolves over time and many other ingredients are added in the classic pound cake recipe, so does the quantity of the main ingredients.
For this recipe, cream cheese is combined with the butter and creamed using an electric mixer or a stand mixer until smooth.
Frequently Asked Questions
Absolutely. In fact, you want to bake these cakes one day before serving as the cakes taste so much better with amazing texture the next day.
To store the cake overnight, just wrap it up with plastic wraps and then a layer of aluminum foil to keep it moist. You can keep the cake at room temperature, all wrapped up for up to 3 days.
You can freeze these cakes in the freezer, for up to 3 months. Just warm up in a toaster oven or microwave before serving. Make sure you wrap the cakes with plastic wraps plus aluminum foil to ensure freshness.
This recipe is only 605 calories per serving.
What To Serve With Cream Cheese Pound Cake
For an afternoon tea party, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
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Cream Cheese Pound Cake
Ingredients
- 3 sticks unsalted butter, room temperature
- 8 oz (230g) cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons salt
- nonstick cooking spray
Instructions
- Preheat the oven to 350°F (176°C). Using an electric mixer, beat the butter and cream cheese until smooth. Add the sugar and beat until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. With the mixer on low, add the flour and salt in two additions, beating until just combined.
- Generously coat two 8½-by-4½-by-2½-inch (21 cm by 11 cm by 6 cm) loaf pans (1½ quarts each) with cooking spray. Immediately pour in the batter (the pans will seem full). Tap the pans on the work surface to eliminate any large air bubbles.
- "Bake until golden and a toothpick inserted in the centers comes out almost clean, about 60 to 75 minutes. If the tops begin to brown too quickly, tent them with aluminum foil.
- Cool the cakes in the pan for 10 minutes. Turn them out and cool completely, with the tops facing up, on a wire rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so an amazing recipe it came out so good and it was soft and not too sweet
Hi Paris, so awesome that you tried my recipe with success. Your cake looks amazing. Thanks for the 5 stars rating!! :)
Ik heb een vraagje,3 stick boter,is hoeveel gram ongeveer,alvast bedank
Hello. One stick of butter is equivalent to 113 gm, so 3 sticks is about 340 gm. Happy baking!
I’ve made this recipe several times, follow it exactly and the bottom and sides always burn, why?
Hi, there may be a couple of reasons why your cake is browning too quickly. Firstly, it could be the temperature of your oven. Most ovens either run hotter or colder than the stated temperature. It’s best to use an internal oven thermometer to check the actual temperature of your oven.
Secondly, if you’re using a dark coloured baking pan or tin, it will cook your cake much faster than a stainless steel or glass pan. Hope you get to figure out the issue.
This is the only recipe I use, never a disappointment!
Thank you for your lovely comment. Happy baking!
Thank you for this delicious recipe. I’ve made them twice. I was wondering if anyone else has had the sides and bottom get so dark, they almost are burnt. I have been cutting it all off .
Try lining with parchment or wax paper. 1-2 sheets. This can help with the distribution of the heat to help stop browning and burning.
Thank you.
I had the same problem the first time I made the recipe. After 60 minutes in the oven the centre was still not cooked enough so I put it back in the oven for about 10 minutes but covered it with foil. The ends were still dark but not as bad. I have this issue with almost every loaf recipe I make.
JT, I changed the recipe card and important Source and Credit didn’t import over to the new recipe card system.
What if I use pecan I use a fluted/Bundt pound cake pan.
Time?
Please don’t change anything on the recipe.
Did you forget to include baking powder in ingredients list? I followed the recipe closely and loaves came out flat.
This recipe is adapted from Martha Stewart and there is no baking powder: https://www.marthastewart.com/315556/cream-cheese-pound-cakes
I normally use baking powder with the all purpose flour. Alternately, you can use cake flour only.
If the recipe doesn’t include baking powder yet uses plain (all-purpose) flour, I guess it relies on beating a lot of air into it at the mixing stage
Mine did also but still tastes real delicious
According to the original post by Martha Stewart, you can use a 4 quart bundt pan and increase the cooking time by 5 minutes.
Can I do this in a Bundt pan too?
Should be OK.
Yes.
So delicious and easy.
??
This sounds wonderful as is. I was thinking to make it lemon, poke holes with fork all over while warm. Make a glaze of equal parts lemon juice and sugar then pour or brush on top.
Ellie I have made a lemon p I understand cake with the lemon soaking syrup. It is AMAZING!!! You won’t regret it ❤️