Cream Cheese Pound Cake

This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake, follow the baking time and temperature closely.

Until recently, I had never made a really good plain pound cake. I have delicious lemon pound cake, raspberry swirl pound cake, and brown butter pound cake in my back pocket, but regular pound cake has always been a disappointment. It was so hard for me to tackle this recipe because pound cake can easily turn out dry, rock solid, and/or lacking flavor.

But then I began adding cream cheese and sour cream to the cake batter. And my long history of pound cake disappointments began fading away.

Today I’m teaching you how to make my favorite cream cheese pound cake in a bundt pan. I’m confident this is the best pound cake and I’m showing you exactly why:

• Very buttery & very moist
• Not dry
• 1 bowl recipe
• Only 9 basic ingredients
• Dense, but not heavy as a brick
• Soft & smooth crumb
• A little tang from cream cheese
• Sweet & vanilla flavored

You can easily halve this recipe for a loaf pan or try my mini pound cakes recipe.

Why You’ll Love This Recipe

This cream cheese pound cake is a delightful blend of buttery richness and creamy tanginess. The texture is dense yet smooth, making each bite a satisfying experience. Plus, with only nine basic ingredients and simple steps, it’s a no-fuss recipe that delivers impressive results.

Kitchen Equipment You’ll Need

• Large mixing bowl
• Electric mixer
• 10-inch tube pan
• Measuring cups and spoons
• Spatula
• Oven

Ingredients

• 1 (8 ounce) package of cream cheese
• 1 ½ cups of butter
• 3 cups of white sugar
• 6 eggs
• 3 cups of all-purpose flour
• 1 tsp of vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 325°F (165°C).
2. In a large mixing bowl, cream together the butter and cream cheese until smooth using an electric mixer.
3. Gradually add in the sugar, continuing to beat the mixture until it’s light and fluffy.
4. Add the eggs two at a time, beating well after each addition.
5. Mix in the flour until just combined, then stir in the vanilla extract.
6. Grease and flour a 10-inch tube pan, then pour the batter into the prepared pan.
7. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Tips for Success

• Ensure all ingredients are at room temperature before starting.
• Do not overmix the batter to avoid a tough texture.
• Check the cake around the 1-hour mark to prevent overbaking.

Additional Tips and Variations

For a citrus twist, add the zest of one lemon or orange to the batter. You can also drizzle a simple glaze made of powdered sugar and milk over the cooled cake for extra sweetness.

Nutritional Highlights (Per Serving)

Each serving of this cream cheese pound cake is a delightful indulgence. It’s rich in flavor and perfect for special occasions or as a treat. Exact nutritional values may vary based on ingredient brands and serving sizes.

Frequently Asked Questions (FAQ)

Can I use low-fat cream cheese? While you can use low-fat cream cheese, the texture and flavor might be slightly different. For the best results, full-fat cream cheese is recommended.

Can I make this cake in advance? Absolutely! This pound cake can be made a day or two ahead of time. Just wrap it tightly and store it at room temperature.

How should I store leftovers? Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Conclusion

This Cream Cheese Pound Cake is a classic dessert that’s sure to become a favorite in your household. Its rich, buttery flavor and tender crumb make it a standout treat. I invite you to try this recipe and share your delicious results with friends and family. Don’t forget to let me know how it turns out in the comments below!