Cream Cheese Pound Cake
Cream Cheese Pound Cake
This classic Cream Cheese Pound Cake is rich, moist, and tender with a delicate buttery flavor and a subtle tang from cream cheese. Perfect for dessert or tea time, it pairs beautifully with fresh berries, whipped cream, or a simple glaze.
Ingredients
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1 cup (225 g) unsalted butter, softened
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8 oz (225 g) cream cheese, softened
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3 cups (600 g) granulated sugar
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6 large eggs, room temperature
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3 cups (360 g) all-purpose flour
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1/2 tsp baking powder
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1/2 tsp salt
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2 tsp pure vanilla extract
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1/2 cup (120 ml) whole milk
Instructions
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Preheat Oven:
Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or 9×5-inch loaf pan. -
Cream Butter and Cream Cheese:
In a large mixing bowl, beat together butter and cream cheese until smooth and creamy, about 2–3 minutes. -
Add Sugar and Eggs:
Gradually add sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. -
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt. -
Combine Ingredients:
Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in vanilla extract. -
Bake:
Pour batter into prepared pan. Smooth the top. Bake for 70–80 minutes (Bundt) or 60–70 minutes (loaf), or until a toothpick inserted in the center comes out clean. -
Cool:
Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Equipment
-
Large mixing bowl
-
Electric mixer or stand mixer
-
Whisk
-
Measuring cups and spoons
-
Bundt pan or loaf pan
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Cooling rack
Timing
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Prep Time: 15 minutes
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Cook Time: 70 minutes
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Total Time: 1 hour 25 minutes (plus cooling)
Serving Size
Serves 10–12
Cream Cheese Pound Cake
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Bundt pan or loaf pan
- Cooling rack
Ingredients
- 1 cup 225 g unsalted butter, softened
- 8 oz 225 g cream cheese, softened
- 3 cups 600 g granulated sugar
- 6 large eggs room temperature
- 3 cups 360 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup 120 ml whole milk
Instructions
- Preheat Oven:
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or 9x5-inch loaf pan.
- Cream Butter and Cream Cheese:
- In a large mixing bowl, beat together butter and cream cheese until smooth and creamy, about 2–3 minutes.
- Add Sugar and Eggs:
- Gradually add sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine Ingredients:
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Stir in vanilla extract.
- Bake:
- Pour batter into prepared pan. Smooth the top. Bake for 70–80 minutes (Bundt) or 60–70 minutes (loaf), or until a toothpick inserted in the center comes out clean.
- Cool:
- Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Frequently Asked Questions (FAQs)
Can I make this pound cake ahead of time?
Yes. It can be baked a day or two in advance and stored at room temperature or in the refrigerator.
Can I freeze the pound cake?
Yes. Wrap tightly in plastic wrap and aluminum foil or place in an airtight container. Freeze for up to 3 months. Thaw at room temperature before serving.
Can I use a different type of pan?
Yes. A loaf pan, Bundt pan, or tube pan works well. Baking times may vary slightly depending on pan size.
Can I use low-fat cream cheese or butter?
Yes, but the texture and richness will be slightly less tender and creamy. Full fat produces the best results.
How do I prevent the cake from cracking on top?
Bake at a lower temperature (325°F/160°C) and avoid overmixing the batter. Also, make sure the oven temperature is accurate.
Can I add flavors or mix-ins?
Yes. Lemon or orange zest, chocolate chips, or a swirl of fruit preserves can enhance the flavor.
Why did my cake sink in the middle?
Possible reasons include underbaking, opening the oven too early, or overmixing the batter, which can incorporate too much air.
How long should I let it cool before slicing?
Cool at least 15 minutes in the pan, then transfer to a wire rack. Wait until completely cooled for clean slices.
Can I glaze or frost the pound cake?
Yes. A simple powdered sugar glaze, cream cheese frosting, or chocolate drizzle works beautifully.
Can I make mini pound cakes or cupcakes?
Yes. Adjust baking time to 20–30 minutes for cupcakes or mini loaf pans, checking doneness with a toothpick.
How To Store Cream Cheese Pound Cake
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Wrap in plastic wrap or store in an airtight container for up to 1 week. Bring to room temperature before serving for best flavor.
Freezer:
Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature, then slice and serve.
