Cream Cheese Pound Cake Recipe – Rich, Buttery, and Perfectly Moist

If you’re looking for a dessert that is simple to make yet rich in flavor, a Cream Cheese Pound Cake is the perfect choice. This classic Southern-style treat is buttery, dense, and moist, with a tender crumb that melts in your mouth. The addition of cream cheese to the batter takes the traditional pound cake to the next level, adding subtle tanginess and extra richness.

Whether you’re baking it for a holiday dinner, a family gathering, or just because you’re craving something indulgent, this cake is always a crowd-pleaser. In this article, we’ll cover everything from the history of pound cake to detailed step-by-step instructions, pro baking tips, storage advice, and serving ideas.

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What is Cream Cheese Pound Cake?

A traditional pound cake gets its name from the original recipe that called for a pound each of butter, sugar, eggs, and flour. Over the years, bakers have adapted the recipe to be a little lighter and more flavorful. One popular twist is adding cream cheese to the batter, which results in a richer texture, a slightly tangy taste, and a cake that stays moist for days.

The cream cheese not only enhances flavor but also helps create that perfect dense-yet-soft crumb that pound cakes are known for. It’s a versatile cake that pairs well with fresh berries, powdered sugar, glazes, or even a scoop of ice cream.

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Ingredients You’ll Need

The beauty of cream cheese pound cake is that it’s made with simple pantry and fridge staples. Here’s what you’ll need:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 8 oz cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 tablespoon pure vanilla extract

Optional: For added flavor, you can add almond extract, lemon zest, or even a splash of rum or bourbon.

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Step-by-Step Instructions

Step 1: Prepare Your Baking Pan

Grease and flour a 10-inch bundt pan or tube pan generously, making sure all the crevices are well-coated to prevent sticking. Preheat your oven to 325°F (163°C).

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

In a large mixing bowl, beat the butter and cream cheese together until completely smooth and creamy—about 3 minutes. Gradually add sugar and continue to beat until the mixture is light and fluffy. This process incorporates air into the batter, helping the cake rise beautifully.

Step 3: Add the Eggs

Add eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and prevents the batter from curdling.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt.

Step 5: Combine Wet and Dry

Gradually add the dry ingredients to the butter mixture, mixing on low speed just until incorporated. Overmixing can make the cake tough.

Step 6: Flavor It

Stir in vanilla extract (and any other flavorings you choose). The batter will be thick.

Step 7: Bake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, loosely tent it with aluminum foil.

Step 8: Cool and Serve

Cool the cake in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Slice and enjoy as is, or with your favorite toppings.

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Pro Tips for the Perfect Cream Cheese Pound Cake

1. Use room temperature ingredients – This helps everything blend together smoothly for a lump-free batter.
2. Don’t rush the creaming process – Beating the butter, cream cheese, and sugar long enough creates a light and airy texture.
3. Low and slow baking – Pound cakes need a lower temperature to ensure even baking without over-browning.
4. Avoid overmixing – Once the flour is added, mix just until combined to keep the cake tender.
5. Test for doneness – Every oven is different, so start checking at 70 minutes.

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Serving Suggestions

One of the great things about cream cheese pound cake is its versatility. Here are some delicious serving ideas:

• With powdered sugar – A simple dusting keeps it classic.
• Fresh berries and whipped cream – Perfect for summer gatherings.
• Glazed – Drizzle with lemon glaze, chocolate ganache, or maple glaze for extra decadence.
• Toasted slices – Toast leftover slices and spread with butter for a cozy breakfast.
• A la mode – Top with a scoop of vanilla or butter pecan ice cream.

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How to Store Cream Cheese Pound Cake

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 7 days. Let it come to room temperature before serving for the best flavor.
• Freezer: Wrap slices tightly in plastic wrap and then foil; freeze for up to 3 months. Thaw at room temperature.

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Why You’ll Love This Recipe

• Rich flavor from butter and cream cheese
• Perfectly moist texture that lasts for days
• Easy to make with basic ingredients
• Versatile – great for breakfast, dessert, or a tea-time treat
• Elegant presentation for holidays and special occasions

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Frequently Asked Questions

1. Can I make this cake in loaf pans?
Yes! Divide the batter between two greased and floured loaf pans. Bake for 60–70 minutes.

2. Can I use low-fat cream cheese?
It’s best to use full-fat cream cheese for the richest texture and flavor.

3. How do I prevent my pound cake from being dry?
Measure flour accurately (spoon and level), avoid overbaking, and store properly.

4. Can I add mix-ins like nuts or chocolate chips?
Absolutely! Fold them in gently at the end of mixing.

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Final Thoughts

A Cream Cheese Pound Cake is a timeless dessert that never goes out of style. With its rich, buttery flavor and moist, tender crumb, it’s sure to impress family, friends, and guests alike. Whether you serve it plain, glazed, or topped with fresh fruit, this cake is always a winner.

Bake it once, and it will quickly become one of your go-to recipes for any occasion—holidays, Sunday dinners, or just when you need something sweet and satisfying.

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