Cream Cheese Pound Cake


Indulge in the rich and buttery goodness of our Cream Cheese Pound Cake recipe. This classic dessert offers a velvety texture and a hint of tanginess from the cream cheese, making it a favorite for special occasions or everyday indulgence.

The Origins of Cream Cheese Pound Cake:

The history of pound cake dates back centuries, with variations found in different cultures. The addition of cream cheese to traditional pound cake recipes brings a new dimension of flavor and moisture. Cream cheese pound cake has become a beloved dessert in many households, offering a delightful treat with a cup of tea or coffee.

Why Choose Our Cream Cheese Pound Cake Recipe?

Our recipe stands out for its perfect balance of ingredients, resulting in a moist and tender cake with a golden crust. The cream cheese adds richness and a subtle tang that complements the sweetness of the cake. Whether you’re baking for a gathering or simply craving a decadent dessert, our Cream Cheese Pound Cake is sure to impress.

Ingredients for Cream Cheese Pound Cake:

  • 1 cup unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt

Directions for Baking the Perfect Cream Cheese Pound Cake:

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
  2. Cream Butter and Cream Cheese: In a large mixing bowl, cream together the softened butter and cream cheese until smooth and creamy.
  3. Add Sugar: Gradually add the granulated sugar to the butter and cream cheese mixture, beating until light and fluffy.
  4. Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  5. Add Vanilla Extract: Stir in the vanilla extract for added flavor.
  6. Incorporate Dry Ingredients: Gradually add the flour and salt to the batter, mixing until just combined. Be careful not to overmix.
  7. Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice and serve with a dusting of powdered sugar, if desired.

Tips for Baking Success:

  • Ensure all ingredients are at room temperature for optimal mixing.
  • Use a quality Bundt pan to ensure even baking and easy release of the cake.
  • Don’t overmix the batter once the flour is added to avoid a dense texture.

Nutrition Information (per serving)

  • Calories: 350 kcal
  • Fat: 18g
  • Carbohydrates: 45g
  • Protein: 5g
  • Sodium: 150mg