Cream Cheese Pound Cake

A rich, moist loaf that stays soft for days and has a fine crumb.

introduction

This Cream Cheese Pound Cake is simple and classic. It makes a dense, moist cake with a mild tang from cream cheese. If you like other creamy cakes, try this red velvet cream cheese bundt cake for a different flavor.

why make this recipe

Make this cake when you want a plain, reliable dessert that feels special. It uses common ingredients and takes little skill. It keeps well and works for brunch, tea, or a simple dessert. You can also pair it with fruit or cream like in recipes such as apple butter cheesecake cups.

how to make Cream Cheese Pound Cake

Follow simple steps and room-temperature ingredients for the best result.

Ingredients :

• 1 cup cream cheese, softened (Make sure it’s at room temperature.)
• 1 cup unsalted butter, softened (Use two sticks of butter.)
• 3 cups granulated sugar (Sugar adds sweetness and moisture.)
• 5 large eggs (Room temperature eggs work best.)
• 3 cups all-purpose flour (Ensure you measure accurately for the best result.)
• 1 teaspoon vanilla extract (Adds flavor.)
• 1 teaspoon baking powder (Helps the cake rise.)
• a pinch salt (Enhances overall flavor.)

Directions :

Preparation:

1. Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
2. Beat cream cheese and butter until smooth.
3. Add sugar and beat until light.
4. Add eggs one at a time, mixing well after each egg.
5. Stir in vanilla.
6. Sift flour, baking powder, and salt. Add to batter in parts and mix until smooth.

Baking:

1. Pour batter into the prepared pan. Smooth the top.
2. Bake at 325°F for 70–85 minutes, or until a toothpick in the center comes out clean.
3. Let the cake cool in the pan for 15 minutes. Turn out onto a rack to cool completely.

how to serve Cream Cheese Pound Cake

Slice the cake thin or thick. Serve plain or with whipped cream and fresh berries. Warm a slice slightly for a softer texture. For other fruit pairings, see this idea for blueberry cheesecake dessert roll-ups.

how to store Cream Cheese Pound Cake

Wrap the cooled cake in plastic wrap or place it in an airtight container. Keep at room temperature for 2–3 days. Refrigerate up to 1 week. For longer storage, freeze wrapped slices for up to 3 months.

tips to make Cream Cheese Pound Cake

• Use room-temperature cream cheese, butter, and eggs for even mixing.
• Measure flour by spooning it into the cup and leveling; do not pack it.
• Do not overbeat after adding flour to keep the cake tender.
• Check the cake near the end of baking and cover the top with foil if it browns too fast.

variation (if any)

• Lemon: Add 1 tablespoon lemon zest and 2 tablespoons lemon juice to the batter.
• Glaze: Mix powdered sugar with milk or lemon juice and drizzle over the cooled cake.
• Chocolate swirl: Fold 1/2 cup melted chocolate into part of the batter and swirl before baking.

FAQs

Q: Can I use low-fat cream cheese?
A: Full-fat cream cheese gives the best texture, but low-fat can work. The cake may be a bit less rich.

Q: Can I bake this in a bundt pan?
A: Yes. Baking time may change. Start checking at 50 minutes and watch until a toothpick is clean.

Q: Do I need to chill the batter?
A: No. Bake the batter right away for the best rise and texture.

Q: Can I cut the sugar?
A: You can reduce sugar a little, but it will change texture and moistness.

Conclusion

For another version and more tips, see the full Cream Cheese Pound Cake – Sugar Spun Run.

Cream Cheese Pound Cake

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• Author: kaoucheegmail-com
• Total Time: 90 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

A rich and moist loaf that stays soft for days with a fine crumb.

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Ingredients

Scale 1x2x3x

• 1 cup cream cheese, softened
• 1 cup unsalted butter, softened
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• a pinch of salt

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Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan.
2. Beat cream cheese and butter until smooth.
3. Add sugar and beat until light.
4. Add eggs one at a time, mixing well after each egg.
5. Stir in vanilla.
6. Sift flour, baking powder, and salt. Add to batter in parts and mix until smooth.
7. Pour batter into the prepared pan. Smooth the top.
8. Bake at 325°F for 70–85 minutes, or until a toothpick in the center comes out clean.
9. Let the cake cool in the pan for 15 minutes. Turn out onto a rack to cool completely.

Notes

Use room-temperature ingredients for even mixing. Wrap the cooled cake in plastic wrap to store.

• Prep Time: 15 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 28g
• Sodium: 250mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg

Keywords: pound cake, cream cheese, dessert, baking, American