Cream Cheese Pound Cake Recipe

If you’ve never had the pleasure of a truly decadent Cream Cheese Pound Cake, let me be the first to sweep you off your feet. This classic Southern dessert is nothing short of bakery magic: every tender slice is supremely moist, perfectly dense without feeling heavy, and blessed with a subtle tang thanks to the cream cheese. It’s the kind of treat that makes you pause and close your eyes with the first bite, savoring the rich, buttery crumb, and gentle vanilla and almond aromas. Whether you’re baking for a celebration or just brightening a regular day, a homemade Cream Cheese Pound Cake will make any occasion feel extra special.

Ingredients You’ll Need

Even though there’s nothing fussy or complicated about this ingredient list, each component is key to achieving that perfect flavor and tender structure. Think of these pantry staples as the dream team working behind the scenes to make your Cream Cheese Pound Cake unforgettable!

• Butter, softened: Provides a rich, buttery flavor and gives the cake that signature moistness.
• Cream cheese, softened: The secret star ingredient, it adds tangy depth and a melt-in-your-mouth texture.
• All-purpose flour: Keeps things sturdy but still tender, serving as the structural backbone of the cake.
• Sugar: Sweetens the batter and also helps build a beautiful golden crust as it bakes.
• Large eggs: Six might seem like a lot, but they bind the ingredients together and ensure a rich, custardy crumb.
• Vanilla extract: Brings warmth and a sense of hominess; don’t skimp on the real stuff if you can help it!
• Almond extract: Just a hint transforms the flavor, making the taste more complex and bakery-worthy.
• Salt: A touch sharpens all the flavors and balances the cake’s sweetness.

How to Make Cream Cheese Pound Cake

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (165°C). This gentle bake is part of the secret behind the cake’s dense, fine crumb. Grease and flour a bundt pan thoroughly—getting into every nook is key, so your Cream Cheese Pound Cake releases later with that pretty shape intact.

Step 2: Cream Butter, Cream Cheese, and Sugar

Grab your trusty mixer and blend together the softened butter, cream cheese, and sugar. Let the mixer run until the mixture is pale and fluffy; you’re whipping air into the batter for lighter results. This step is all about patience—don’t rush!

Step 3: Add Eggs One at a Time

Next, add each egg, one by one, mixing just until each one disappears. This ensures your Cream Cheese Pound Cake batter stays silky and even. Mix in the vanilla and almond extracts at the end of this step for an aromatic boost.

Step 4: Incorporate Flour and Salt

With the mixer on low, gradually add the flour and salt. You want to avoid overmixing, which can toughen the crumb. Stir until just combined and the batter looks smooth, dense, and glossy.

Step 5: Bake to Perfection

Pour your luscious batter into the prepared bundt pan, smoothing the top evenly. Pop it into the oven and bake for 60–70 minutes. The cake is ready when a toothpick inserted comes out clean or with just a few moist crumbs. Let the cake cool in the pan for about 10 minutes, then carefully invert onto a wire rack to cool completely.

How to Serve Cream Cheese Pound Cake

Garnishes

This cake shines solo, but a sprinkle of powdered sugar or a drizzle of simple glaze can make it feel extra special. Add some fresh berries, a dollop of whipped cream, or even a light dusting of cocoa for an elegant touch.

Side Dishes

Cream Cheese Pound Cake pairs beautifully with bright, tangy fruits like juicy strawberries, blackberries, or a citrus salad. You can also serve it alongside a scoop of vanilla ice cream or a spoonful of fruit compote for serious dessert bliss.

Creative Ways to Present

For brunch, try slicing the cake thick and toasting it lightly before topping with honey and berries. Cut the cake into cubes for a trifle, layer it with lemon curd, or broil slices briefly for a caramelized crown. There’s no shortage of show-stopping ideas for this classic!

Make Ahead and Storage

Storing Leftovers

Your Cream Cheese Pound Cake will stay fresh for several days if wrapped tightly in plastic wrap or kept in an airtight container at room temperature. It’s nearly impossible not to sneak a slice for breakfast or a midnight treat—the flavor just gets better as it sits!

Freezing

For longer storage, this cake freezes like a dream. Simply wrap individual slices or the whole cake tightly in plastic wrap, then foil, and tuck away in the freezer. Thaw slices at room temperature whenever that craving strikes and enjoy a just-baked taste any time.

Reheating

If you love your Cream Cheese Pound Cake a bit warm, pop a slice in the microwave for 10-15 seconds. For a gentle heat without drying it out, you can also reheat in a low oven wrapped in foil for about 10 minutes.

FAQs

Why did my Cream Cheese Pound Cake turn out dense or heavy?

This cake should be dense but never gummy or heavy. Be sure to cream the butter, cream cheese, and sugar until truly light and fluffy, and don’t overmix once you add the flour. Also, double-check your oven temperature with an oven thermometer for accuracy.

Can I use low-fat cream cheese?

Full-fat cream cheese gives your Cream Cheese Pound Cake its luxurious texture and flavor. Low-fat or whipped alternatives won’t set the crumb properly and may affect both structure and taste.

What’s the best pan for this recipe?

A classic bundt pan works best and creates that gorgeous shape and crust. A tube pan will also do the trick. Be sure to grease and flour every curve thoroughly for easy release.

Can I add flavors or mix-ins?

Absolutely! While traditional is always delightful, you can stir in lemon or orange zest, swirl in jam, or sprinkle mini chocolate chips or nuts for fun variations. Just don’t overload the batter so the cake rises evenly.

How do I know when it’s done baking?

Test the cake at 60 minutes by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs. Avoid overbaking, as it can dry the cake; every oven is a bit different, so start checking early.

Final Thoughts

This Cream Cheese Pound Cake is simply begging to be made and shared with the people you love (if you can bear to share!). If you crave a cake that’s rich, tangy, and effortlessly elegant, there’s nothing like a homemade slice fresh from your oven. I hope you’ll give it a try and let it become a favorite in your own kitchen, too!

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