Cream Cheese Pound Cake
There’s a comforting hush that falls over the kitchen when a cream cheese pound cake comes out of the oven: a warm, buttery aroma with a faint tang of cream cheese that curls into the air and promises something richly satisfying. Slice into it and you’ll meet a dense, velvet crumb that yields just enough to the knife, moist without being heavy, with a golden crust that gives a whisper of crispness. Each bite blends silky richness with tender crumb, and the sweetness is balanced so the subtle tang of cream cheese sings through.
This cake is perfect when you want to turn an ordinary morning into a cozy ritual, to welcome guests for coffee, or to bring to a potluck where it will be sliced and praised. It also works beautifully as a special treat for holidays—its simple elegance makes it both nostalgic and celebratory. If you enjoy layering flavors, try using it as a base for fillings or a companion for fruit compotes; you might like this lemon cream cheese cake filling for a bright contrast: lemon cream cheese cake filling.
At a Glance
- Prep Time: 20 minutes
- Cook Time: 60–75 minutes
- Total Time: 1 hour 20 minutes to 1 hour 35 minutes (includes 10-minute cool in pan + full cool for serving)
- Servings: 12 slices (two 8½ × 4½ × 2½-inch loaves)
- Difficulty Level: Easy–Intermediate (requires careful creaming and baking time attention)
Nutrition Highlights
Nutrition estimates are derived from USDA FoodData Central entries for each ingredient and represent approximate values per serving (1 of 12 slices). For general guidance on nutrition and healthy eating, trusted sources include the U.S. Department of Agriculture (USDA) and the Centers for Disease Control and Prevention (CDC).
Approximate nutrition per serving:
- Calories: 614 kcal
- Protein: 7.3 g
- Carbohydrates: 73.8 g
- Sugars: ~46–50 g (majority from granulated sugar)
- Fat: 32.1 g
- Saturated fat: ~19 g
- Fiber: ~1.2 g
- Sodium: variable depending on salt and butter; roughly 250–350 mg
Notes: This cake is rich and calorie-dense due to butter, cream cheese, and sugar. The estimates above reflect the full-fat versions of butter and cream cheese used in the recipe. For guidance on saturated fat limits and heart-healthy choices, consult CDC or Mayo Clinic resources.
Perfect For…
- Cozy mornings: thick slices with coffee make a slow, contented start to the day.
- Gatherings: easy to slice and share—great for brunch, showers, or tea time.
- Gift baking: wrapped neatly, a pound cake is a warm, homemade present.
- Holiday tables: its simple elegance pairs well with festive spreads and bright glazes.
- Baking as a base: use slices for trifles, French toast, or layered desserts.
How to Make Cream Cheese Pound Cake
Ingredients
- 3 sticks unsalted butter (room temperature) — 339 g (3 × 113 g)
- 8 oz (230 g) cream cheese (room temperature)
- 3 cups granulated sugar — ~600 g
- 6 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour — ~360 g
- 2 teaspoons salt
- Nonstick cooking spray (for pans)
Optional ingredients and substitutions:
- Zest of 1 lemon or 1 teaspoon almond extract for added aroma
- 1–2 tablespoons sour cream or full-fat Greek yogurt (if you want slightly extra tenderness)
- Swap 1 cup flour for almond flour for a slightly different crumb (not fully gluten-free)
- For lower fat, use reduced-fat cream cheese and cut butter by ¼ cup (texture will change)
Step-by-step Instructions
- Preheat the oven to 350°F (176°C). Generously coat two 8½-by-4½-by-2½-inch (21 cm by 11 cm by 6 cm) loaf pans (1½ quarts each) with cooking spray. Set aside.
- Using an electric mixer, beat the butter and cream cheese together on medium speed until completely smooth and homogeneous. Scrape the bowl as needed.
- Add the sugar and beat on medium-high until the mixture is light and fluffy, about 4–5 minutes. Proper creaming here creates lift—don’t rush it.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. If adding lemon zest or almond extract, fold it in now.
- With the mixer on low, sift and add the flour and the salt in two additions, folding or beating just until combined. Overmixing develops gluten—stop once the streaks of flour disappear.
- Immediately pour the batter into the prepared loaf pans (the pans will seem full). Tap the pans gently on the counter to remove any large air pockets.
- Bake until the cakes are golden and a toothpick inserted in the center comes out almost clean, about 60 to 75 minutes. If the tops brown too quickly, tent loosely with aluminum foil for the final 15–20 minutes.
- Remove from the oven and cool the cakes in the pans for 10 minutes. Then turn them out and cool completely on a wire rack with the tops facing up before slicing.
Practical tips:
- Room temperature ingredients incorporate better and make a smoother batter.
- Avoid overmixing once flour is added—mix just until combined.
- Use the “toothpick almost clean” test; a few moist crumbs are fine because dense cakes remain slightly moist.
- If using a convection oven, reduce heat by 15–25°F and start checking doneness earlier.
Best Pairings
- Plain: a slice on its own showcases the cake’s texture and balance.
- With butter or honey: a thin smear adds extra richness.
- Coffee or tea: strong coffee (espresso, French press) or a floral black tea balances sweetness.
- Fruit and compote: fresh berries, macerated strawberries, or a warm blueberry sauce add brightness.
- Whipped cream or mascarpone: a dollop softens the richness and adds elegance.
- For a brunch board: pair with yogurt, fresh fruit, and jams.
Keeping it Fresh
Room temperature:
- Keep covered (wrapped tightly or in a cake keeper) for up to 2 days. The cake stays soft at room temperature but can dry out if exposed to air.
Refrigeration:
- Store in an airtight container or wrapped tightly for up to 5–7 days. Chilling can help if you’ve added perishable toppings (whipped cream, fresh fruit), but it may firm the crumb—bring to room temperature before serving.
Freezer:
- Wrap tightly in plastic wrap and then foil, or slice and freeze in single layers separated by parchment, for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours.
Chef’s Advice
- Use high-quality, full-fat cream cheese for the best texture and tang. Low-fat versions change mouthfeel significantly.
- Weigh ingredients when possible—baking precision helps maintain consistency.
- If your oven runs hot, check the cake at 50–55 minutes and tent with foil to prevent an overbrowned crust.
- For an even rise, avoid filling the pans above two-thirds full; though this recipe typically fills them high, the batter tolerates it—just watch baking time.
- Let the cake cool sufficiently before slicing; warm cake will be too soft and crumble.
Creative Twists
-
Lemon-Glazed Cream Cheese Pound Cake
- Add the zest of 1 lemon to the batter and brush with a simple lemon glaze (1 cup powdered sugar + 2–3 tablespoons lemon juice) after cooling for a bright finish.
-
Chocolate Marble Cake
- Reserve 1½ cups of batter, fold in 3 tablespoons cocoa powder (plus 1–2 tbsp milk if needed). Alternate spoonfuls of plain and chocolate batter and swirl with a knife before baking.
-
Nut & Spice Variation
- Fold in 1 cup chopped toasted pecans or walnuts and 1 teaspoon ground cinnamon for a warm, crunchy riff.
-
Lower-Sugar Version (less sweet):
- Reduce sugar to 2¼ cups and add 1–2 tablespoons honey for moisture. Texture will be slightly different but still delicious.
For readers exploring fully dairy-free or vegan alternatives, consider using a different base—if you’re curious about vegan cheesecake approaches and flavor pairings, this blueberry coconut vegan cheesecake might inspire a dairy-free companion dessert: blueberry coconut vegan cheesecake.
Recipe Q&A
Q: Can I substitute butter with oil?
A: Not recommended for this recipe—butter contributes structure and that classic pound cake flavor. Using oil will produce a different texture (moister but less “buttery” and with a different crumb).
Q: My cake sank in the middle—why?
A: Common causes: underbaking (center not set), too much leavening (not applicable here), or opening the oven too early. Make sure the center reaches doneness and avoid frequent door opening.
Q: How do I keep slices from crumbling?
A: Cool completely before slicing; use a serrated knife and gentle sawing motions. For clean slices, refrigerate briefly to firm the crumb.
Q: Can I make this gluten-free?
A: Substitute a 1:1 gluten-free baking flour blend, but expect slight texture changes. Add a tablespoon of xanthan gum if your blend lacks binding agents.
Q: Is there a healthier version?
A: You can reduce sugar slightly, use part Greek yogurt for some of the butter, or swap in reduced-fat cream cheese—these changes alter texture and flavor, so adjust expectations accordingly.
Conclusion
This cream cheese pound cake is a timeless comfort—simple to make yet rich enough to feel indulgent. Try it plain, glazed, or trimmed with fresh fruit; whichever way you slice it, it’s a dependable crowd-pleaser that rewards patience in the oven. For a different take on cream-cheese-forward desserts, you might enjoy this classic Cream Cheese Pound Cake – Sugar Spun Run version, and for a nostalgic Southern spin, see Southern Grandma’s Original Cream Cheese Pound Cake.
If you bake this cake, please share your photos and notes—your tweaks and memories bring recipes to life.
Print
Cream Cheese Pound Cake
- Total Time: 95 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
A rich and buttery cream cheese pound cake with a velvety crumb, perfect for cozy mornings, gatherings, or as a delightful gift.
Ingredients
- 3 sticks unsalted butter, room temperature (339 g)
- 8 oz cream cheese, room temperature (230 g)
- 3 cups granulated sugar (~600 g)
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (~360 g)
- 2 teaspoons salt
- Nonstick cooking spray (for pans)
Instructions
- Preheat the oven to 350°F (176°C). Generously coat two 8½-by-4½-by-2½-inch loaf pans with cooking spray.
- Beat the butter and cream cheese on medium speed until smooth.
- Add the sugar and beat until light and fluffy, about 4–5 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla extract.
- With the mixer on low, sift and add the flour and salt in two additions, mixing just until combined.
- Pour the batter into the prepared pans and tap gently to remove air pockets.
- Bake until golden and a toothpick inserted comes out almost clean, about 60 to 75 minutes.
- Cool in the pans for 10 minutes, then turn out and cool completely on a wire rack before slicing.
Notes
This cake is rich and calorie-dense; room temperature ingredients incorporate better. Avoid overmixing once flour is added.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 614
- Sugar: ~48g
- Sodium: 300mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg
