Name: Cream Cheese Pound Cake
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 2 h 30 min
Cuisine: Southern American
Ingredients: 1 cup butter, softened; 8 oz cream cheese, softened; 3 cups all-purpose flour; 3 cups sugar; 6 large eggs

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This Cream Cheese Pound Cake is everything I want in a classic dessert—rich, buttery, and incredibly soft with a subtle tang from the cream cheese. It’s the kind of cake that stands on its own without the need for frostings or glazes, but it’s also perfect with berries or a dusting of powdered sugar. Whether I’m making it for a family gathering or enjoying a slice with coffee, it always hits the spot.

Cream Cheese Pound Cake

Why You’ll Love This Recipe

I love how simple the ingredients are—nothing fancy, just pantry staples that come together to create a luxurious, dense cake. The cream cheese gives it a wonderfully smooth texture and moist crumb that keeps well for days. Plus, it’s one of those foolproof recipes that delivers every single time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
3 cups sugar
6 large eggs

Directions

I start by preheating the oven to 325°F (163°C) and greasing a bundt or tube pan generously with butter or non-stick spray.
In a large bowl, I cream together the softened butter and cream cheese until smooth and fluffy. This usually takes about 2–3 minutes with an electric mixer.
I gradually add in the sugar, continuing to beat until the mixture is light and airy.
Next, I add the eggs one at a time, mixing well after each addition.
I slowly incorporate the flour, mixing just until combined—being careful not to overmix.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for about 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

Servings and timing

This cake serves about 12 to 14 slices, depending on how generous I’m feeling. It takes approximately 20 minutes to prepare and about 1 hour and 15 minutes to bake. I like to let it cool for another hour before slicing.

Variations

Sometimes I like to add a teaspoon of vanilla extract or a bit of almond extract for an extra layer of flavor. During the holidays, I’ve even folded in orange zest or lemon zest. A swirl of raspberry jam or a handful of mini chocolate chips also makes a nice twist if I want to mix things up.

storage/reheating

I store this cake covered at room temperature for up to 3 days. If I need to keep it longer, I wrap it tightly and refrigerate it—it stays fresh for about a week. To reheat a slice, I pop it in the microwave for 10–15 seconds, just enough to warm it without drying it out.

FAQs

How do I know when the pound cake is done?

I check for doneness by inserting a toothpick in the center of the cake—it should come out clean or with just a few crumbs. The top should also be golden and slightly cracked.

Can I freeze this cream cheese pound cake?

Yes, I wrap individual slices or the whole cake tightly in plastic wrap and foil before freezing. It keeps well for up to 3 months. When ready to eat, I thaw it overnight in the fridge or at room temperature for a few hours.

Do I have to use a bundt pan?

Not necessarily. I’ve baked this in loaf pans before—just be sure to adjust the baking time accordingly. Two 9×5-inch loaf pans should work well.

Why is my pound cake dry?

Dry pound cake usually means it was overbaked. I make sure to start checking it around the 1 hour mark. Also, using room temperature butter and cream cheese helps keep the texture moist.

Can I add fruit or nuts to the batter?

Absolutely! I’ve folded in chopped pecans, blueberries, or even dried cranberries. Just be sure to coat them in a little flour first so they don’t sink to the bottom of the cake.

Conclusion

This Cream Cheese Pound Cake is one of those timeless recipes I keep coming back to. With its velvety crumb and just the right amount of sweetness, it’s always a crowd-pleaser. Whether I’m serving it plain or dressed up, it never fails to impress.