Cream Cheese Pound Cake

Cream Cheese Pound Cake is a timeless dessert that combines the dense, buttery richness of a classic pound cake with the tangy, creamy flavor of cream cheese. This cake is beloved for its tender crumb, slightly crisp edges, and luxurious texture that melts in your mouth. Whether served plain, dusted with powdered sugar, or topped with fruit and whipped cream, it’s the perfect dessert for any occasion.

The addition of cream cheese in the batter elevates the traditional pound cake to new heights, adding moisture, depth of flavor, and a slight tang that balances the sweetness. Its versatility makes it a favorite for casual get-togethers, holiday feasts, or even as a comforting treat with a cup of coffee. And the best part? It’s simple to make, with ingredients you likely already have in your kitchen.

In this detailed guide, we’ll explore every aspect of making the perfect Cream Cheese Pound Cake, from the ingredients to step-by-step instructions, plus tips for success, creative variations, and serving ideas. Let’s dive into this indulgent dessert!

Why You’ll Love This Recipe

• Rich and Buttery: The cream cheese adds a velvety texture and a tangy twist to the classic pound cake.
• Easy to Make: With a few simple ingredients and straightforward steps, this cake is approachable for bakers of all levels.
• Versatile: Enjoy it plain, with a glaze, or paired with seasonal fruits and ice cream for a showstopping dessert.
• Perfect for Any Occasion: Whether it’s a family dinner, a holiday gathering, or a bake sale, this cake is always a hit.
• Make-Ahead Friendly: The flavor and texture improve as it sits, making it an excellent dessert to prepare in advance.

Preparation Time and Yield

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours 35 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 350
• Carbohydrates: 43g
• Protein: 5g
• Fat: 18g
• Fiber: 1g
• Sugar: 30g

Ingredients

For the Cake

• 1 1/2 cups unsalted butter, softened (3 sticks)
• 8 ounces cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3 cups all-purpose flour, sifted
• 1/4 teaspoon salt

Optional Glaze or Toppings

• 1 cup powdered sugar
• 2-3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Fresh berries, whipped cream, or a dusting of powdered sugar for garnish

Step-by-Step Instructions

Step 1: Prepare the Ingredients and Equipment

1. Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick spray, then lightly dust with flour. Tap out the excess flour.
2. Bring the butter, cream cheese, and eggs to room temperature for a smooth batter and even baking.

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

1. In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.
2. Gradually add the granulated sugar, about 1/2 cup at a time, and continue beating until the mixture is airy and pale, approximately 5 minutes. This step is crucial for creating a tender crumb.

Step 3: Add the Eggs and Extracts

1. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
2. Mix in the vanilla extract and almond extract (if using).

Step 4: Incorporate the Dry Ingredients

1. In a separate bowl, whisk together the sifted all-purpose flour and salt.
2. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can make the cake dense.

Step 5: Fill the Pan and Bake

1. Pour the batter evenly into the prepared Bundt or tube pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
2. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.

Step 6: Cool and Remove the Cake

1. Allow the cake to cool in the pan for 15-20 minutes. Then, run a knife around the edges and carefully invert the cake onto a wire rack to cool completely.

Step 7: Glaze and Serve (Optional)

1. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
2. Serve plain, with whipped cream, or alongside fresh berries for an extra-special touch.

Alternative Presentation Ideas

1. Layered Cake: Bake the batter in two loaf pans, then slice and layer with cream cheese frosting or fruit preserves for a layered dessert.
2. Mini Bundt Cakes: Divide the batter into mini Bundt pans for individual servings—perfect for parties or gifts.
3. Cupcakes: Use a muffin tin to create cream cheese pound cake cupcakes, topping each with a dollop of glaze or frosting.
4. Fruit-Infused Cake: Add fresh blueberries, raspberries, or diced strawberries to the batter for a fruity variation.
5. Elegant Plating: Serve slices of the cake on a dessert plate with a smear of fruit coulis, a dollop of whipped cream, and a sprig of mint for an upscale presentation.

Additional Tips for Success

1. Room Temperature Ingredients: Ensure the butter, cream cheese, and eggs are at room temperature. This helps the batter mix evenly and creates a smooth texture.
2. Sift the Flour: Sifting the flour aerates it, making the cake lighter and fluffier.
3. Don’t Rush the Creaming Process: Beating the butter, cream cheese, and sugar until fluffy is key to achieving a tender crumb.
4. Avoid Overmixing: Mix the batter just until the flour is incorporated to prevent a dense cake.
5. Test for Doneness: Since oven temperatures can vary, start checking the cake 5 minutes before the recommended bake time. A toothpick inserted in the center should come out clean.

Recipe Variations

1. Citrus Pound Cake: Add the zest of 1 lemon or orange to the batter and substitute the vanilla extract with citrus extract for a bright, zesty flavor.
2. Chocolate Marble Pound Cake: Swirl in melted chocolate or cocoa powder to create a marbled effect.
3. Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
4. Almond Pound Cake: Replace some of the flour with almond flour and add almond extract for a nutty flavor.
5. Spiced Pound Cake: Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and a pinch of cloves for a warm, spiced version perfect for fall.

Freezing and Storage

1. Refrigeration: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
2. Freezing: Wrap the cooled cake (whole or sliced) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
3. Glaze Storage: If using a glaze, store it separately in the refrigerator and drizzle it over the cake just before serving.

Healthier Twist Ideas

1. Reduce Sugar: Use 2 1/2 cups of sugar instead of 3 for a less sweet cake.
2. Swap the Butter: Substitute half the butter with Greek yogurt or unsweetened applesauce for a lighter option.
3. Whole Wheat Flour: Replace half the all-purpose flour with whole wheat flour for added fiber and nutrients.
4. Dairy-Free Version: Use a dairy-free cream cheese alternative and plant-based butter for a vegan-friendly cake.
5. Sugar Substitutes: Use coconut sugar or a sugar substitute like monk fruit for a lower-glycemic version.

Serving Suggestions for Events

1. Brunch Spread: Pair slices of the cake with coffee, tea, and fresh fruit for a luxurious brunch spread.
2. Holiday Dessert: Serve the cake with a cranberry compote or caramel sauce for a festive touch.
3. Afternoon Tea: Offer smaller slices alongside finger sandwiches and scones for an elegant tea party.
4. Wedding Shower: Decorate the cake with edible flowers or a dusting of edible glitter for a stunning presentation.
5. Potluck Favorite: Bring the cake to a potluck or gathering—it’s easy to transport and always a crowd-pleaser.

Special Equipment

1. Electric Mixer: A stand or hand mixer is essential for creaming the butter, cream cheese, and sugar.
2. Bundt or Tube Pan: Ensures even baking and creates the classic pound cake shape.
3. Cooling Rack: Allows the cake to cool completely without becoming soggy on the bottom.
4. Sifter: Helps achieve a light, airy texture by sifting the flour.
5. Offset Spatula: Useful for smoothing the batter in the pan and glazing the cake.

Frequently Asked Questions

1. Why is my pound cake dense?
   Overmixing or not creaming the butter, cream cheese, and sugar properly can result in a dense cake. Be sure to follow the mixing instructions carefully.
2. Can I use low-fat cream cheese?
   Full-fat cream cheese is recommended for the best flavor and texture, but low-fat can be used if needed.
3. Why did my cake stick to the pan?
   Properly grease and flour the pan to prevent sticking, or use a nonstick spray designed for baking.
4. Can I make this recipe in a loaf pan?
   Yes, divide the batter between two 8×4-inch loaf pans and bake for 50-60 minutes.
5. How can I tell if the cake is done?
   Insert a toothpick into the center—if it comes out clean, the cake is ready.
6. Can I make the batter ahead of time?
   It’s best to bake the batter immediately for optimal results, as letting it sit can affect the cake’s texture.
7. What toppings work best?
   Fresh fruit, whipped cream, lemon glaze, or a simple dusting of powdered sugar all pair beautifully with this cake.
8. Can I add mix-ins?
   Yes! Fold in chocolate chips, chopped nuts, or dried fruit for extra flavor and texture.

Conclusion

Cream Cheese Pound Cake is a classic dessert that embodies comfort, elegance, and simplicity. Its rich, buttery flavor and tender texture make it a standout choice for any occasion, from casual family dinners to festive celebrations. The addition of cream cheese gives the cake a unique tang and ensures it stays moist and flavorful, even days after baking.

Whether enjoyed on its own, drizzled with glaze, or paired with fruit and whipped cream, this cake is a versatile favorite that’s sure to impress. Its timeless appeal, easy preparation, and endless customization options make it a must-have recipe for any baker. So, gather your ingredients and whip up this decadent treat—you won’t be disappointed!

Cream Cheese Pound Cake

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• Author: Sophia
• Total Time: 2 hours 35 minutes
• Yield: 12 servings 1x

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Ingredients

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For the Cake

• 1 1/2 cups unsalted butter, softened (3 sticks)
• 8 ounces cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 3 cups all-purpose flour, sifted
• 1/4 teaspoon salt

Optional Glaze or Toppings

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Fresh berries, whipped cream, or a dusting of powdered sugar for garnish

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Instructions

Step 1: Prepare the Ingredients and Equipment

1. Preheat your oven to 325°F (163°C). Grease a 10-inch Bundt or tube pan thoroughly with butter or nonstick spray, then lightly dust with flour. Tap out the excess flour.
2. Bring the butter, cream cheese, and eggs to room temperature for a smooth batter and even baking.

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

1. In a large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together on medium speed until light and fluffy, about 2-3 minutes.
2. Gradually add the granulated sugar, about 1/2 cup at a time, and continue beating until the mixture is airy and pale, approximately 5 minutes. This step is crucial for creating a tender crumb.

Step 3: Add the Eggs and Extracts

1. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
2. Mix in the vanilla extract and almond extract (if using).

Step 4: Incorporate the Dry Ingredients

1. In a separate bowl, whisk together the sifted all-purpose flour and salt.
2. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing, as this can make the cake dense.

Step 5: Fill the Pan and Bake

1. Pour the batter evenly into the prepared Bundt or tube pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
2. Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.

Step 6: Cool and Remove the Cake

1. Allow the cake to cool in the pan for 15-20 minutes. Then, run a knife around the edges and carefully invert the cake onto a wire rack to cool completely.

Step 7: Glaze and Serve (Optional)

1. To make the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
2. Serve plain, with whipped cream, or alongside fresh berries for an extra-special touch.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes + Cooling Time: 1 hour

Nutrition

• Serving Size: 1 slice
• Calories: 350 kcal
• Sugar: 30g
• Fat: 18g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 5g