Easy Cream Cheese Pound Cake Recipe

Imagine a cake that’s like a cozy hug from your grandma – buttery, rich, and with a hint of tangy cream cheese goodness. It’s the kind of cake that makes you want to grab a fork and sneak bites until there’s nothing left!

Cream cheese pound cake is a delicious variation of the classic pound cake that incorporates cream cheese into the recipe. This addition of cream cheese adds a wonderful richness, moisture, and tangy flavor to the cake.

The result is a cake that keeps the dense and buttery characteristics of traditional pound cake but with the added creaminess and depth of flavor from the cream cheese.

Pound cake is often made in a loaf pan but we love using a classic Bundt pan (a tube pan) instead. It makes for pretty slices perfect for decorating with fresh fruit when serving.

Jump to:

• Why is it called Pound Cake?
• Recipe Ingredients Notes
• How to make it
• Variations
• Pro Tips
• How to Store
• ​How to Freeze
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• Recipe

Why is it called Pound Cake?

Pound cake gets its name from the original recipe’s method of measurement. Traditionally, pound cake recipes called for equal parts (by weight) of four main ingredients: butter, sugar, eggs, and flour.

Each of these ingredients was measured in pounds, hence the name “pound cake.” This simple equal-weight measurement system made the recipe easy to remember and replicate.

The classic pound cake recipe, with its equal proportions of these four ingredients, resulted in a dense and rich cake that could be stored for longer periods without spoiling. This made it a popular choice for early bakers, as well as a reliable dessert option that could be prepared with basic pantry staples.

While modern variations of pound cake might not strictly adhere to the one-pound measurement for each ingredient, the name has endured as a nod to the cake’s historical origins and the straightforward approach to baking that it represents.

Recipe Ingredients Notes

• Unsalted butter. You’ll need 1 1/2 cups of unsalted butter softened before beginning the recipe. 
• Cream cheese. 1 8-ounce package of full fat cream cheese, also softened or room temperature before starting the recipe. 
• Granulated sugar. You’ll use 2 1/2 cups to make this cream cheese pound cake recipe.
• Vanilla extract. One tablespoon of pure vanilla extract gives the cake a homey flavor.
• Cake flour. Cake flour is specifically designed for making cakes and other delicate baked goods. It has a lower protein content, usually around 6-8%. The lower protein content results in a finer and softer texture in baked goods, which is ideal for achieving a tender crumb in cakes. We love it in this easy pound cake recipe instead of all purpose flour. Always spoon the flour into a measuring cup; don’t scoop it WITH the measuring cup. See VARIATIONS for gluten-free guidance.
• Eggs. Use 6 large eggs that are room temperature.

How to make it

STEP 1. Preparation

Preheat oven to 325 degrees F. Spray a 10-cup Bundt cake pan with non-stick baking spray (photo 1).

STEP 2. Make the cake batter

In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, cream together the butter and cream cheese for 5 minutes on medium speed (photo 2).

Slowly add the sugar and continue to mix for another 5 minutes (photo 3). Mix in the vanilla extract (photo 4). (The batter will look like a really airy and fluffy pancake batter)

Combine the flour and eggs with the mixture, alternating adding each and mixing between each addition (photos 5-6); stopping when just combined (photo 7). Don’t overmix on this last step.

STEP 3. Bake 

Pour the batter into the prepared pan (photo 8-9). Bake for 1 hour and 30 minutes bake time, or until a toothpick or cake tester inserted into the middle comes out clean (photo 10). 

STEP 4. Cool

Remove the pan from the oven and place on a wire rack. Allow the cake to cool in the pan for about 10 to 15 minutes. This cooling period helps the cake firm up a bit and prevents it from falling apart when you remove it from the pan.

After the initial cooling period, gently run a thin knife or offset rubber spatula around the edges of the cake to loosen it from the sides of the pan. This helps prevent sticking and makes it easier to release the cake.

Place a cooling rack on top of the cake pan. Hold the sides of the pan and the rack together, and carefully invert the pan to release the cake onto the rack. Gently tap the pan if needed to encourage the cake to release (photo 11). Let the pound cake cool completely to room temperature. This can take anywhere from 1 to 2 hours (photo 12).

STEP 4. Serve

Serve with a dusting of powdered sugar, a side of whipped topping or vanilla ice cream and berries. 

Variations

• Substituting gluten-free flour. Gluten-free cake flour can be difficult to find. If making the cake gluten-free use your preferred gluten-free measure-for-measure flour blend and sift the flour before adding it to the recipe. This will make it lighter and airier.
• Use other extract flavors. Try adding other extracts to create other flavors. Leave the vanilla at 1 tablespoon and add 1 teaspoon of almond extract or lemon extract. If choosing lemon, add a tablespoon of lemon zest and top with a lemon powdered sugar glaze.
• Use as a strawberry shortcake. Use the pound cake as a base to layer on whipped topping and fresh strawberries for a spin on the favorite dessert.

Pro Tips

Start with room temperature ingredients. Starting with room temperature ingredients does several things: allows butter and eggs to blend more smoothly, distribute fat (butter in this case) more evenly throughout the batter, aerates the butter-sugar mixture, mixes together faster, allows even baking time, and helps cakes rise better.

• To bring ingredients to room temperature, take them out of the refrigerator and let them sit at room temperature for about 30 minutes before you start baking. For butter, you can cut it into smaller pieces to help it soften more quickly. 
• Eggs can be brought to room temperature quickly by placing them in a bowl of warm water for a few minutes.

Don’t peak when the cake is baking. It’s tempting to peak on the cake during cooking, resist the urge. The cake needs to bake undisturbed or there will be a risk of the cake falling/sinking in the middle. My cake baked for 1 ½ hours exactly.

Don’t shortcut the mixing time. The extra mixing is crucial in this recipe to incorporate air into the batter. There are no leavening agents to make the cake rise and the cake batter needs air to make this happen. The complete 10 minutes of mixing is needed.

Using a stand mixer is recommended. There is a lot of mixing with this recipe, a stand mixer is recommended for best results. A hand mixer can be used if a stand mixer isn’t available. If using a hand mixer, be prepared for a sore arm.. just fyi!

How to Store

Once the cake is completely cooled wrap the pound cake tightly in plastic wrap or aluminum foil. This helps prevent the cake from drying out and also protects it from absorbing odors from the refrigerator.

Place the wrapped pound cake in an airtight container. Choose a container that provides a snug fit without squishing the cake. Store for 5-7 days (best enjoyed on the earlier end of that timeframe).

Slicing: If you’re not planning to consume the entire cake at once, you can slice it before wrapping and storing. This way, you can easily take out individual slices as needed without having to thaw the entire cake. This is the same if freezing the cake too.

Serve at room temperature. The pound cake will have the best flavor served at room temperature. Remove it from the refrigerator about 30 minutes before serving. This allows it to come to a more enjoyable texture and flavor.

​How to Freeze

If you want to store the cake for an extended period, consider freezing it. Wrap the cake in plastic wrap and then aluminum foil to protect it from freezer burn. Place it in a freezer-safe container in the freezer for 2-3 months. When ready to enjoy, allow the cake to thaw in the refrigerator.

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