If you’re looking for a rich, buttery, and perfectly moist cake, this Cream Cheese Pound Cake is a classic you’ll love. It has a dense yet soft crumb, a golden crust, and a deliciously creamy flavor that makes it perfect for tea time or dessert.
🛒 Ingredients
- 3 cups (390 g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (340 g) unsalted butter (room temperature)
- 8 oz (225 g) cream cheese (room temperature)
- 2 3/4 cups (550 g) granulated sugar
- 5 large eggs (room temperature)
- 2 1/2 teaspoons pure vanilla extract
👩🍳 Instructions (Step-by-Step)
Step 1: Preheat & Prepare Pan
Preheat your oven to 325°F (160–165°C).
Grease and lightly flour a bundt pan or loaf pan to prevent sticking.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter & Cream Cheese
In a large mixing bowl:
- Beat the butter and cream cheese together until smooth and creamy
- Gradually add sugar and beat for 4–5 minutes until light and fluffy
Step 4: Add Eggs
- Add eggs one at a time, beating well after each addition
- This helps create a smooth and stable batter
Step 5: Add Vanilla
Mix in the vanilla extract for flavor.
Step 6: Combine Dry & Wet Ingredients
- Slowly add the dry ingredients into the batter
- Mix on low speed until just combined
⚠️ Do not overmix – it can make the cake dense.
Step 7: Pour & Bake
- Pour the batter into the prepared pan
- Smooth the top
Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Serve
- Let the cake cool in the pan for 10–15 minutes
- Then transfer to a wire rack to cool completely
- Dust with powdered sugar or serve as is
🍰 Tips for Best Results
- Always use room temperature ingredients
- Do not skip creaming – it gives the cake its texture
- Bake low and slow for even cooking
- Use a heavy pan for best results
❓ Frequently Asked Questions (FAQ)
1. Why is my pound cake dense?
Overmixing the batter or using cold ingredients can make the cake dense. Always mix gently and use room-temperature ingredients.
2. Can I use salted butter?
Yes, but reduce or skip the added salt in the recipe.
3. How do I store this cake?
Store in an airtight container:
- Room temperature: up to 3 days
- Refrigerator: up to 1 week
4. Can I freeze cream cheese pound cake?
Yes! Wrap it tightly in plastic wrap and freeze for up to 2–3 months.
5. Why did my cake crack on top?
This is normal for pound cakes. It happens because of slow baking and gives a classic look.
6. Can I add flavors or toppings?
Absolutely! Try:
- Lemon zest
- Chocolate chips
- Glaze or icing
