Cream Cheese Pound Cake Recipe
This Cream Cheese Pound Cake Recipe delivers a rich, buttery, and ultra-moist classic cake with a tender crumb and subtle tang from cream cheese—perfect for desserts, brunch, or special occasions.
Ingredients
- 1 cup 226 g unsalted butter, softened
- 8 oz 227 g cream cheese, softened
- 2 cups 400 g granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups 312 g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder optional, for slight lift
- 1 –2 tablespoons heavy cream or whole milk optional, if batter is too thick
- Optional Glaze:
- 1 cup powdered sugar
- 1 –2 tablespoons milk or cream
- 1 teaspoon lemon juice or vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease a 9×5-inch loaf pan or a 10–12 cup bundt pan; line the bottom with parchment if using a loaf pan.
- In a bowl, whisk together flour, salt, and baking powder. Set aside.
- In a large mixing bowl, beat butter and cream cheese until smooth and creamy (2–3 minutes).
- Gradually add sugar and beat until light, fluffy, and pale in color (3–5 minutes).
- Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract.
- Add dry ingredients in three additions, mixing just until combined. Do not over mix.
- If batter is very thick, gently fold in 1–2 tablespoons of cream or milk.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–75 minutes (loaf) or 65–85 minutes (bundt), until golden and a toothpick or thermometer (200–205°F / 93–96°C) inserted in the center comes out clean.
- Cool in the pan for 15–20 minutes, then remove and cool completely on a wire rack.
- Drizzle with glaze if desired before serving.
Notes
- Storage: Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 7 days.
- Freezing: Freeze whole or sliced for up to 3 months; thaw overnight in the refrigerator.
- Variations: Add lemon zest for citrus flavour, swirl in cocoa batter for a marble effect, or fold in toasted nuts for texture.
- Tip: Always use room-temperature ingredients for the smoothest batter and best texture.