i’ve been baking for over 40 years and i’ve tried all sorts of cakes but nothing feels as comforting as my cream cheese pound cake recipe because it’s rich and creamy and a little forgiving too which is perfect when you’re juggling kids homework and dinner and sometimes the batter splashes a bit on the counter but honestly it never ruined the cake and i laugh a little every time i see it happen.

last weekend i decided to make my cream cheese pound cake recipe for a small family gathering and of course i forgot to preheat the oven on time which made me panic a bit but while i stirred the butter cream cheese and sugar i realized that even with tiny mistakes the cake still turns out perfect and everyone loved it especially my niece who said it’s the softest cake she ever ate.

sometimes i like to sneak a little extra vanilla into my cream cheese pound cake recipe and then taste the batter with a spoon which is dangerous because it’s so good and once i did spill some milk on the floor and had to clean it quickly while trying not to let the eggs go to waste and that little chaos just made the moment more fun and memorable.

my friends always ask me how i make my cream cheese pound cake recipe taste so creamy and i tell them it’s a mix of love patience and a few kitchen tricks like beating the butter and cream cheese really well and slowly adding the sugar and even when the texture isn’t perfect it still bakes into a golden loaf that makes everyone smile and that always makes me feel proud.

i remember one morning when i made my cream cheese pound cake recipe for breakfast and i accidentally used salted butter but the taste was surprisingly nice and everyone ended up asking for seconds and we just sat around the table sipping coffee and laughing at my little mistake which reminded me that baking is as much about enjoying the process as it is about the result.

if you’re wondering what to eat with this cream cheese pound cake recipe i’ve tried it with so many things and honestly everything tastes amazing for breakfast or dessert you can have it with a scoop of vanilla ice cream some fresh berries a drizzle of chocolate sauce a cup of hot tea or coffee a dollop of whipped cream slices of caramel apple cheesecake bars some honey or even a little nut butter and every combination i’ve tried has been delightful because the cake is soft sweet and slightly tangy which makes it go with so many flavors.

baking this cream cheese pound cake recipe has taught me that perfection isn’t necessary because little spills or uneven slices don’t matter and sharing the cake with family or friends brings more joy than a flawless loaf and honestly seeing everyone smile while eating it is better than any fancy decoration.

ingredients

1 cup unsalted butter
8 oz cream cheese
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup milk

ingredients notes

unsalted butter: this is butter without extra salt and it helps make the cake soft and creamy
cream cheese: soft and tangy cheese that adds moisture and richness to the cake
granulated sugar: regular white sugar that makes the cake sweet
eggs: they help bind the ingredients together and make the cake fluffy
all purpose flour: regular flour that gives structure to the cake
baking powder: helps the cake rise and become light
salt: brings out the flavors in the cake
vanilla extract: adds a sweet and warm flavor
milk: makes the batter smooth and easy to mix

How to make cream cheese pound cake recipe ?

step 1: preheat the oven

preheat your oven to 325°f and grease a 9×5-inch loaf pan with butter or line it with parchment paper so the cake does not stick.

step 2: cream butter and cream cheese

in a large mixing bowl beat the unsalted butter and cream cheese together until smooth and creamy and no lumps remain.

step 3: add sugar gradually

add the granulated sugar gradually while continuing to beat the mixture until it becomes light and fluffy.

step 4: mix in eggs one at a time

add the eggs one at a time making sure each egg is fully mixed before adding the next and scrape the sides of the bowl occasionally.

step 5: combine dry ingredients

in a separate bowl sift together the all-purpose flour baking powder and salt to make sure the ingredients are evenly mixed.

step 6: add dry ingredients gradually

add the dry ingredients to the butter mixture gradually alternating with milk and start and end with the flour mixture to keep the batter smooth and avoid lumps.

step 7: add vanilla

stir in the vanilla extract until fully combined and the batter is uniform.

step 8: pour batter into pan

pour the batter into the prepared loaf pan and smooth the top with a spatula to make it even.

step 9: bake the cake

bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.

step 10: cool the cake

let the cake cool in the pan for 15 minutes and then transfer it to a wire rack to cool completely before slicing.

kitchen equipment needed

large mixing bowl
electric mixer or hand whisk
sifter or fine mesh strainer
spatula
measuring cups and spoons
9×5-inch loaf pan
wire cooling rack

storage options

you can store the cream cheese pound cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week and it will stay moist and delicious you can also freeze slices individually by wrapping them in plastic wrap and placing them in a freezer-safe bag for up to three months.

variations for cream cheese pound cake

chocolate cream cheese pound cake by adding 1/2 cup cocoa powder to the flour mixture.
lemon cream cheese pound cake by adding 2 tbsp lemon zest to the batter.
marble cream cheese pound cake by swirling in 1/4 cup melted chocolate before baking.
almond cream cheese pound cake by adding 1 tsp almond extract instead of vanilla extract.
fruit studded cream cheese pound cake by folding in 1 cup chopped berries or dried fruit before baking.

faq

what is this cream cheese pound cake made of?

this cake is made of cream cheese butter sugar eggs flour milk vanilla baking powder and a little salt and the combination of these ingredients creates a rich moist cake.

what does cream cheese pound cake taste like?

it tastes rich and creamy with a soft dense texture and a slightly sweet flavor with a hint of tang from the cream cheese and the outside is lightly golden and slightly crisp while the inside is smooth.

can i use salted butter instead of unsalted?

yes you can but reduce the salt in the recipe by half so the cake does not taste too salty.

can i make cupcakes instead of a loaf?

yes divide the batter into cupcake liners and bake for about 20 to 25 minutes until a toothpick comes out clean.

how long can i store this cake at room temperature?

up to three days in an airtight container to keep it soft and moist.

can i freeze cream cheese pound cake?

yes slice the cake and wrap each slice tightly in plastic wrap then place in a freezer safe bag for up to three months.

can i add frosting or glaze?

yes a simple powdered sugar glaze or cream cheese frosting pairs well and adds extra sweetness.

what makes this cake so moist?

the cream cheese and butter combination along with the eggs create a tender and dense crumb which keeps the cake moist and soft.

cream cheese pound cake recipe

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

450

kcal

Total time

hour

minutes

a rich and moist cream cheese pound cake that is easy to make and perfect for any occasion.

Ingredients

1 cup unsalted butter
8 oz cream cheese
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1/2 cup milk

Directions

preheat your oven to 325°f and grease a 9×5-inch loaf pan with butter or line it with parchment paper so the cake does not stick.
in a large mixing bowl beat the unsalted butter and cream cheese together until smooth and creamy and no lumps remain.
add the granulated sugar gradually while continuing to beat the mixture until it becomes light and fluffy.
add the eggs one at a time making sure each egg is fully mixed before adding the next and scrape the sides of the bowl occasionally.
in a separate bowl sift together the all-purpose flour baking powder and salt to make sure the ingredients are evenly mixed.
add the dry ingredients to the butter mixture gradually alternating with milk and start and end with the flour mixture to keep the batter smooth and avoid lumps.
stir in the vanilla extract until fully combined and the batter is uniform.
pour the batter into the prepared loaf pan and smooth the top with a spatula to make it even.
bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown.
let the cake cool in the pan for 15 minutes and then transfer it to a wire rack to cool completely before slicing.

Cream Cheese Pound Cake Recipe

ingredients

ingredients notes