Cream Cheese Pound Cake

There’s a moment when the oven door cracks open and a warm, buttery cloud of vanilla and cream cheese rises up to greet you — that’s the first small, unforgettable joy of this Cream Cheese Pound Cake. The crust forms a delicate bronzed shell, while the interior stays astonishingly tender, dense and velvety; each slice yields a faint tang from the cream cheese that balances the cake’s rich sweetness. Imagine a fork sinking into a silky crumb that melts almost like butter on the tongue — comforting, nostalgic, and quietly celebratory all at once.

This cake is perfect for slow weekend breakfasts with a steaming mug of coffee, as an elegant finish to a holiday meal, or as the kind of show-stopping baked good you bring to a gathering when you want to impress without fuss. For a brighter twist at brunch, try pairing it with a lemony filling — I like to reference a trusted lemon cream cheese filling for ideas when I want a citrus lift: lemon cream cheese cake filling inspiration.

At a Glance

Prep Time: 20 minutes
Cook Time: 70–80 minutes
Total Time: 1 hour 30–40 minutes (including cooling)
Servings: 12 slices
Difficulty Level: Easy–Intermediate (basic baking techniques; attention to mixing and oven time required)

Nutrition Highlights

Estimated nutrition per serving (1 of 12 slices). These values are approximations calculated from standard ingredient nutrition profiles and verified against USDA FoodData Central averages and general guidance from health authorities (USDA/Mayo Clinic). Your exact values will vary by brand and portion size.

Calories: ~540 kcal
Protein: ~7.5 g
Carbohydrates: ~74 g
- Sugars: ~48–55 g (mostly from granulated sugar and dairy)
- Fiber: <1 g
Total Fat: ~24 g
- Saturated Fat: ~14–16 g
Sodium: variable, typically ~200–300 mg (depending on added salt and butter)

Notes: This is a rich, calorie-dense cake intended as an occasional indulgence. If you’re monitoring saturated fat or sugar intake, consider smaller slices or one of the lighter variations suggested below. (Sources: USDA FoodData Central; dietary guidance referenced from Mayo Clinic.)

Why You’ll Love It

Irresistible texture: The cream cheese and butter combination creates an ultra-moist, fine crumb that feels luxurious without being gummy.
Familiar nostalgia: This pound cake evokes family gatherings and grandma’s kitchen — it’s the kind of recipe that becomes a keepsake.
Versatile serving: It wears many hats — plain for coffee, dressed with fruit for brunch, or glazed for parties.
Straightforward technique: With a single-bowl creaming method and reliable baking times, it’s approachable for bakers who want a dependable, impressive cake.

Step-by-Step Instructions

Ingredients

1 cup cream cheese, softened (about 8 oz / 226 g)
1 cup unsalted butter, softened (about 227 g)
3 cups granulated sugar (about 600 g)
6 large eggs
3 cups all-purpose flour (about 360 g)
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt

Optional ingredients and substitutions

Zest of 1 lemon or 1 tablespoon lemon juice — for brightness
1/2 cup sour cream or Greek yogurt — for extra tang and moisture (can reduce cream cheese slightly)
For a lower-sugar version: substitute up to 1 cup sugar with a granular erythritol blend (adjust taste and texture expectations)
Gluten-free: use a 1:1 gluten-free flour blend (may need slight extra moisture)
Dairy-free/vegan: see Creative Twists below for options

Directions

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly, or use baking spray with flour.
In a large bowl, cream together the softened cream cheese, butter, and sugar until light and fluffy. Use a stand mixer or hand mixer on medium speed; this can take 3–5 minutes.
Add eggs one at a time, mixing well after each addition. Scrape the bowl between additions to ensure even texture.
Stir in the vanilla extract (and lemon zest if using).
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined—do not overmix.
Pour the batter into the prepared bundt pan, smoothing the top. Tap the pan lightly on the counter to remove large air bubbles.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Oven times vary; begin checking at 65 minutes if your oven runs hot.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Cooling in the pan too long can cause sogginess; too short and the cake may stick.
Serve with whipped cream and fresh berries, if desired.

Practical tips

Avoid overmixing after adding flour to keep the crumb tender.
Use room-temperature ingredients for proper emulsification and a smooth batter.
If the top browns too quickly, shield it loosely with foil after 40–50 minutes.
Test doneness at the center; a clean toothpick or a few moist crumbs is ideal. A slightly underbaked center risks sinking, so err on the side of fully set edges and a slightly moist center.

Best Pairings

Classic: A simple dusting of powdered sugar and a cup of strong coffee or black tea.
Fruity: Serve with macerated strawberries or a mixed-berry compote for contrast. For a tropical spin, try toasted coconut and blueberries as a topping. For inspiration on berry-and-coconut flavors, see this complementary cheesecake recipe idea: blueberry coconut cheesecake notes.
Decadent: Pour a warm vanilla or rum glaze over slices and top with whipped cream.
Casual: Thin slices with salted butter — it sounds simple, but the butter amplifies the cake’s richness beautifully.

Keeping it Fresh

Room temperature: Stored in an airtight container or wrapped tightly, this cake will keep well for 2–3 days at room temperature in a cool, dry place.
Refrigeration: To extend freshness, refrigerate in an airtight container for up to 7 days. Bring to room temperature before serving for best texture.
Freezer: Wrap tightly in plastic wrap and foil, or store in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then return to room temperature before serving.

Chef’s Advice

Use full-fat cream cheese and real butter for the classic texture and flavor — lower-fat swaps change the crumb and moisture significantly.
Weigh your ingredients when possible. Baking is chemistry; grams reduce variability in flour and sugar measures.
Don’t rush cooling. The cake firms up and flavors settle as it cools; slicing too early can cause crumbling.
If you want a taller cake, divide the batter between two loaf pans and reduce baking time (start checking after 45 minutes).
For a shiny glaze, heat a simple powdered sugar glaze just until smooth and pour it while slightly warm so it sets with a glossy finish.

Creative Twists

Lemon-Blueberry Pound Cake: Fold 1 cup fresh or frozen blueberries (tossed in a tablespoon of flour) into the batter and add the zest of 1 lemon. Bake as directed.
Chocolate Swirl: Replace 1/2 cup flour with 1/2 cup unsweetened cocoa powder and swirl in a ribbon of chocolate ganache before baking.
Lighter Yogurt Version: Replace half the cream cheese with full-fat Greek yogurt and reduce sugar by 1/4 cup for a tangier, slightly lighter crumb.
Vegan-ish Adaptation: Use plant-based cream cheese and butter alternatives, egg replacer for each egg (such as flax eggs or commercial replacers), and a neutral oil if needed. Expect a different but still enjoyable texture; test with a smaller loaf first.

Recipe Q&A

Q: Can I make this in a loaf pan instead of a bundt?
A: Yes — split the batter between two 9×5-inch loaf pans. Bake 50–65 minutes and check doneness earlier than the bundt timing.

Q: Why did my cake sink in the middle?
A: Common causes: opening the oven door too early, underbaking, or too much leavening. Ensure accurate oven temperature and that the center reaches set doneness.

Q: Can I reduce the sugar?
A: You can reduce sugar slightly (by 1/4–1/2 cup) with modest effect on texture, but sugar contributes to tenderness and browning. For larger reductions, consider a tested reduced-sugar recipe.

Q: How do I keep slices moist when storing?
A: Wrap slices tightly in plastic wrap or store in an airtight container; refrigerating with a piece of parchment between layers helps preserve texture.

Q: Any advice for glazing?
A: Cool the cake completely before glazing to prevent the glaze from sliding off. For a thin shiny glaze, use a 2:1 ratio of powdered sugar to liquid and whisk until smooth.

Conclusion

This Cream Cheese Pound Cake is a reliable showstopper: humble to make, luxurious to eat, and endlessly adaptable for seasons and celebrations. Try the classic version once to master the texture, then experiment with a citrus zest or berry topping to make it your own. For another trusted take and technique comparisons, see this well-regarded recipe roundup that inspired many home bakers: Cream Cheese Pound Cake – Sugar Spun Run. If you love old-fashioned, tender cakes with modern twists, you might also enjoy looking into a beloved Southern version with its own history and tips here: Southern Grandma’s Original Cream Cheese Pound Cake ….

If you make it, I’d love to hear how you served yours — leave a comment, share a photo, and join our baking conversations. Happy baking!