Cream Cheese Pound Cake – Moist, Rich, and Perfectly Sweet
There’s nothing quite like a classic Cream Cheese Pound Cake. This decadent cake is tender, buttery, and rich with the subtle tang of cream cheese, making it an irresistible treat for breakfast, brunch, or dessert. With its moist texture and golden crust, this cake is a timeless favorite that impresses every time.
Whether baked for a special occasion or a cozy afternoon tea, this pound cake is simple to make and endlessly satisfying.
Ingredients
Serves 12–14
- 1 cup (225g) unsalted butter, softened
- 8 ounces (225g) cream cheese, softened
- 2 cups (400g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: powdered sugar or glaze for topping
Preparation Time
- Prep time: 20 minutes
- Baking time: 60–70 minutes
- Cooling time: 20 minutes
- Total time: Approximately 1 hour 50 minutes
Step-by-Step Instructions
Step 1: Prepare the Pan
- Preheat oven to 325°F (160°C).
- Grease a 10-inch bundt or loaf pan and lightly dust with flour, or line with parchment paper.
Step 2: Cream Butter, Cream Cheese, and Sugar
- In a large mixing bowl, beat together butter, cream cheese, and sugar until light and fluffy, about 3–4 minutes.
Step 3: Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in vanilla extract.
Step 4: Incorporate Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to keep the cake tender.
Step 5: Bake the Cake
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
- Allow cake to cool in the pan for 10–15 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar or drizzle with glaze before slicing.
Serving Suggestions
- Serve plain or with fresh berries for a simple dessert.
- Pair with a hot cup of coffee or tea for brunch.
- Slice and toast lightly for breakfast, topped with butter or jam.
- Cut into small squares for party trays or afternoon snacks.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, approx. 1/12 cake) |
|---|---|
| Calories | 380 |
| Protein | 6 grams |
| Total Fat | 22 grams |
| Saturated Fat | 13 grams |
| Carbohydrates | 38 grams |
| Sugars | 24 grams |
| Fiber | 1 gram |
| Sodium | 210 milligrams |
Nutritional Notes:
- Cream cheese and butter contribute to the cake’s rich, moist texture.
- Eggs add protein and structure.
- Moderation recommended due to sugar and fat content, but balanced with a small portion of fruit or nuts if desired.
Tips for Perfect Cream Cheese Pound Cake
- Use room-temperature ingredients for smooth, even mixing.
- Avoid overmixing after adding flour to keep the cake tender.
- Test doneness with a toothpick; baking times may vary depending on your oven.
- Let the cake cool completely before slicing for clean, neat pieces.
Variations to Try
- Add lemon zest for a citrusy twist.
- Fold in chocolate chips or toasted nuts for added texture.
- Make a marbled version by swirling cocoa powder into part of the batter.
- Top with a cream cheese glaze for extra indulgence.
This Cream Cheese Pound Cake is a classic, rich, and tender dessert that never goes out of style. Its buttery texture and subtle tang make it perfect for any occasion, from casual breakfasts to elegant dessert tables. With simple steps and timeless flavors, this cake is sure to become a staple in your baking repertoire.
