Cream Cheese Pound Cake Recipe

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Golden on the outside, velvety-soft on the inside, this Cream Cheese Pound Cake is the ultimate expression of simple elegance in a dessert. The slight tang of the cream cheese adds a lush richness to every bite, perfectly complementing the buttery crumb. This is the kind of cake that doesn’t need fancy frostings or toppings—just a dusting of powdered sugar, maybe a few fresh berries, and it’s ready to steal the show.

Whether you’re preparing for a brunch, afternoon coffee, or a cozy evening treat, this cake is as versatile as it is delicious. The texture is dense without being heavy, moist without being greasy, and rich without being overly sweet. It’s an old-fashioned favorite that never goes out of style and always brings comfort and nostalgia in every slice.

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Why You’ll Love This Cream Cheese Pound Cake Recipe

• Unforgettable Texture: The addition of cream cheese makes this pound cake extraordinarily moist with a fine, tender crumb.
• Classic and Versatile: Perfect for any occasion—holidays, potlucks, or a simple weekday indulgence.
• Easy to Make: With basic pantry staples and no fancy techniques, it’s a straightforward recipe that delivers bakery-quality results.
• Keeps Beautifully: This cake tastes even better the next day and freezes like a dream.

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Preparation Phase & Tools to Use (Essential Tools and Equipment, and Why They Matter)

Creating the perfect Cream Cheese Pound Cake doesn’t require professional equipment, but a few essential tools will make a noticeable difference in texture, consistency, and ease of preparation.

• Stand Mixer or Hand Mixer: Creaming the butter, sugar, and cream cheese until light and fluffy is crucial. A stand mixer with a paddle attachment provides the power and consistency needed for this step, but a hand mixer works well too if used patiently.
• Bundt Pan or Tube Pan (10–12 cup capacity): The traditional shape not only makes for a beautiful presentation but also helps the cake bake evenly.
• Rubber Spatula: Perfect for scraping down the bowl and folding in the flour without overmixing.
• Measuring Cups and Spoons: Precision matters in baking. Use dry measuring cups for flour and sugar, and liquid ones for milk or extracts.
• Kitchen Scale (optional but ideal): For accuracy in measuring ingredients like flour and cream cheese.
• Cooling Rack: Allows the cake to cool evenly and prevents the bottom from becoming soggy.

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Preparation Tips

• Bring Ingredients to Room Temperature: Cold butter or cream cheese won’t cream properly. Room temperature ingredients ensure a smoother, fluffier batter.
• Grease Your Pan Thoroughly: Use butter and flour or a baking spray that includes flour to coat your bundt pan. This prevents sticking and helps the cake release cleanly.
• Cream Long Enough: Don’t rush the creaming process. Beat the butter, cream cheese, and sugar for at least 4–5 minutes until light and fluffy.
• Add Eggs One at a Time: This prevents curdling and ensures each egg is fully incorporated for a smooth batter.
• Do Not Overmix the Flour: Overmixing activates the gluten in the flour, making the cake dense. Mix just until combined.
• Let It Cool Properly: Allow the cake to cool in the pan for about 10–15 minutes before inverting it. This sets the structure and helps it release easily.

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Ingredients for This Cream Cheese Pound Cake Recipe

This rich and buttery cake uses simple, accessible ingredients that come together for an ultra-moist, velvety texture and rich flavor. Here’s what you’ll need:

• 1 ½ cups (340g) unsalted butter, softened
• 1 (8 oz) package cream cheese, softened
• 3 cups (600g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (360g) all-purpose flour, sifted
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• Optional: 1 teaspoon almond extract (for a subtle nutty twist)
• Powdered sugar, for dusting after baking

Tip: Use full-fat cream cheese for the richest, most luscious texture.

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Step 1: Preheat and Prepare Your Pan

Preheat your oven to 325°F (163°C). Grease a 10–12 cup bundt or tube pan thoroughly with butter and dust lightly with flour, or use a baking spray with flour included. Set aside.

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Step 2: Cream the Butter, Cream Cheese, and Sugar

In a large mixing bowl (preferably using a stand mixer with the paddle attachment), beat butter and cream cheese together on medium speed until smooth and fluffy—about 2–3 minutes.
Gradually add the granulated sugar and continue beating for 4–5 minutes, until the mixture becomes pale and airy. Don’t rush this step—it’s crucial for the cake’s tender texture.

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Step 3: Add Eggs One at a Time

Crack in the eggs, one at a time, beating well after each addition. This ensures the batter stays smooth and emulsified. Scrape down the sides of the bowl as needed to keep everything incorporated.

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Step 4: Mix in the Flavorings

Add vanilla extract (and almond extract if using) and beat for another 30 seconds to fully blend the flavorings into the batter.

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Step 5: Incorporate the Dry Ingredients

In a separate bowl, whisk together the sifted flour and salt. Gradually add this to the wet ingredients, mixing on low speed just until combined.
Avoid overmixing—stop as soon as no streaks of flour remain. Use a spatula to fold and scrape the sides and bottom to ensure even distribution.

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Step 6: Pour and Smooth the Batter

Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.

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Step 7: Bake Low and Slow

Place the pan in the center of your preheated oven and bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
The cake should be golden brown and slightly cracked on top.

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Step 8: Cool and Release

Allow the cake to cool in the pan for 10–15 minutes, then carefully invert it onto a cooling rack. Let it cool completely before dusting with powdered sugar or slicing.

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Notes

• Make Ahead Friendly: This cake tastes even better the next day as the flavors deepen. Simply wrap it well once cooled and store at room temperature overnight.
• Versatile Flavor Base: You can switch up the extracts—try lemon or orange zest for a citrusy twist, or swap vanilla for almond to change the flavor profile.
• Perfect for Glazing: While it’s delicious on its own, this pound cake pairs beautifully with a simple glaze made from powdered sugar and milk or a fruit compote drizzle.

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Watch Out for These Mistakes While Cooking

• Using Cold Ingredients: If the butter or cream cheese is too cold, it won’t cream properly and the batter may become lumpy, resulting in a dense texture.
• Overmixing the Batter: Especially once the flour is added, overmixing will make the cake tough instead of tender.
• Under-creaming Butter and Sugar: Skimping on this step means the cake won’t be as fluffy or light. Proper creaming introduces air, which helps the cake rise.
• Opening the Oven Door Too Early: This can cause the cake to sink in the center. Wait at least 60 minutes before checking.
• Skipping the Pan Prep: Bundt pans can be tricky—make sure every curve and corner is greased and floured to prevent sticking.
• Overbaking: Even a few extra minutes can dry out the cake. Start checking at the 75-minute mark.
• Not Allowing the Cake to Cool: Inverting too soon can cause breakage. Allow it to set before removing from the pan.
• Using Low-Fat Cream Cheese: Full-fat cream cheese is essential for richness and proper structure—avoid the light versions.

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What to Serve With Cream Cheese Pound Cake?

This luxurious cake stands beautifully on its own, but pairing it with complementary sides can elevate the experience. Whether you’re hosting a brunch, a tea party, or just treating yourself, here are some delicious additions.

8 Recommendations

1. Fresh Berries
   Strawberries, blueberries, or raspberries add a refreshing contrast to the richness of the cake.
2. Whipped Cream
   A dollop of lightly sweetened whipped cream adds airy softness and balances the dense crumb.
3. Vanilla Ice Cream
   Warm slice + cold vanilla ice cream = pure heaven. It’s classic for a reason.
4. Lemon Curd
   The tartness of lemon curd cuts through the buttery flavor for a bright finish.
5. Berry Compote or Sauce
   Warm berry sauce over a slice creates an indulgent, dessert-like experience.
6. Coffee or Espresso
   A robust coffee pairs perfectly with the sweetness and richness of the pound cake.
7. Chocolate Ganache Drizzle
   For chocolate lovers, a drizzle of ganache makes this an even more decadent dessert.
8. Caramel Sauce
   A rich caramel drizzle turns this cake into a show-stopping finale for any meal.

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Storage Instructions

To keep your Cream Cheese Pound Cake moist and flavorful for days, follow these simple storage methods:

• At Room Temperature: Wrap the fully cooled cake tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 4 days at room temperature.
• In the Fridge: If your kitchen is warm or humid, refrigerate the cake for up to 7 days. Wrap it well to prevent it from drying out.
• Freezer-Friendly: This pound cake freezes beautifully. Wrap individual slices or the whole cake in plastic wrap and then in foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temp.

Tip: Slice before freezing for easy single-serve treats later.

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Estimated Nutrition (Per Slice – Based on 12 Servings)

• Calories: 490
• Total Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 135mg
• Sodium: 220mg
• Total Carbohydrates: 55g
• Dietary Fiber: 0.5g
• Sugars: 34g
• Protein: 6g
• Serving Size: 1 slice (approx. 1/12 of cake)

Note: Nutrition values are estimates and may vary based on exact ingredients used.

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Frequently Asked Questions

1. Can I use low-fat cream cheese for this pound cake?

It’s not recommended. Full-fat cream cheese adds richness and moisture that low-fat versions simply can’t replicate. Using reduced-fat could result in a drier texture.

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2. Why did my cake turn out dense or gummy?

Overmixing the batter after adding flour or under-creaming the butter, sugar, and cream cheese can cause this. Be gentle once the flour is added, and cream your fats thoroughly.

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3. Can I bake this in a loaf pan instead of a bundt pan?

Yes, but you’ll need to divide the batter into two standard loaf pans and adjust the baking time to around 50–60 minutes. Keep an eye on it and test for doneness.

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4. How do I know when the pound cake is fully baked?

Insert a toothpick into the thickest part of the cake. It should come out clean or with just a few moist crumbs. The top should be golden and slightly cracked.

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5. Can I freeze the whole cake?

Absolutely. Wrap the completely cooled cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge.

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6. What’s the best way to serve this cake warm?

Slice and microwave each piece for about 10–15 seconds. Serve with whipped cream or ice cream for a cozy dessert.

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7. Is it okay to add fruit or chocolate chips to the batter?

Yes! Fold in 1 cup of fresh berries, chocolate chips, or chopped nuts after mixing the batter. Just make sure they’re coated lightly in flour to prevent sinking.

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8. How far in advance can I make this for an event?

You can bake it up to 2 days ahead and store it tightly wrapped at room temperature. It actually tastes better after resting a day.

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Conclusion

Cream Cheese Pound Cake is one of those timeless recipes that earns a permanent place in your baking rotation. With its buttery crumb, subtle tang from the cream cheese, and smooth richness in every bite, it’s as comforting as it is impressive. Whether you’re baking for a crowd or treating yourself to something special, this cake delivers on flavor, texture, and nostalgic charm. Keep it classic or make it your own with creative toppings—either way, it’s a recipe worth savoring again and again.

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