Cream Cheese Pound Cake is a timeless classic that combines the rich creaminess of cream cheese with the dense, buttery texture of a traditional pound cake. This cake is perfect for any occasion, whether served plain, topped with fresh fruit, or drizzled with a sweet glaze. Its velvety crumb and subtle tang make it a favorite for both casual gatherings and formal events. Let’s dive into the recipe and learn how to make this indulgent dessert from scratch!

Ingredients:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour, sifted
• ½ teaspoon baking powder
• ½ teaspoon salt

For the Glaze (Optional):

• 1½ cups powdered sugar
• 2–3 tablespoons milk (or heavy cream for richness)
• 1 teaspoon vanilla extract

Preparation:

Step 1: Prepare the Ingredients

• Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan, ensuring all nooks and crannies are coated to prevent sticking.
• Allow the butter, cream cheese, and eggs to reach room temperature for optimal blending.

Step 2: Cream Butter and Cream Cheese

• In a large mixing bowl, use an electric mixer to cream the butter and cream cheese together until light and fluffy, about 3-4 minutes.

Step 3: Add Sugar

• Gradually add the granulated sugar, one cup at a time, beating well after each addition. Continue mixing until the batter is smooth and creamy.

Step 4: Incorporate Eggs and Vanilla

• Add the eggs one at a time, mixing thoroughly after each addition. This ensures the eggs are fully incorporated without overmixing.
• Stir in the vanilla extract to enhance the flavor.

Step 5: Mix Dry Ingredients

• In a separate bowl, whisk together the sifted flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.

Step 6: Pour into Pan

• Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to release any air bubbles.

Step 7: Bake

• Bake in the preheated oven for 75–90 minutes, or until a toothpick inserted into the center comes out clean. Check the cake around the 70-minute mark to prevent overbaking.

Step 8: Cool

• Allow the cake to cool in the pan for 15–20 minutes. Then, carefully invert it onto a wire rack to cool completely.

Step 9: Prepare the Glaze (Optional)

• While the cake cools, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.

Step 10: Glaze the Cake

• Drizzle the glaze over the cooled cake, allowing it to cascade down the sides for a decorative finish.

Variations

• Citrus Twist: Add the zest of one lemon or orange to the batter for a bright citrus flavor.
• Chocolate Lovers: Fold in ½ cup mini chocolate chips or drizzle with chocolate ganache instead of glaze.
• Fruit-Filled: Serve slices with fresh berries or a spoonful of fruit compote for added sweetness.
• Nutty Addition: Sprinkle chopped pecans or walnuts into the batter for a delightful crunch.

Cooking Notes

• Room Temperature Ingredients: Ensuring all dairy and eggs are at room temperature creates a smoother batter and even baking.
• Sifting Flour: Sifting prevents lumps and gives the cake a finer texture.
• Prevent Sticking: Use a nonstick bundt pan and thoroughly grease and flour it to prevent the cake from sticking.

Serving Suggestions

• Pair a slice with a dollop of whipped cream and fresh strawberries.
• Serve with a warm caramel or chocolate sauce for added indulgence.
• Enjoy with a hot cup of coffee or tea for a cozy afternoon treat.

Tips

• Cooling Time: Allow the cake to cool completely before slicing to avoid crumbling.
• Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for up to 3 days or refrigerate for up to a week.
• Freezing: This cake freezes beautifully! Wrap it in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Prep Time:

20 minutes

Cooking Time:

1 hour 20 minutes

Total Time:

1 hour 40 minutes

Nutritional Information (per slice):

• Calories: 400
• Protein: 5g
• Sodium: 200mg

FAQs

Q: Can I use salted butter instead of unsalted?

A: Yes, but reduce the added salt in the recipe to balance the flavors.

Q: How do I know when the cake is done?

A: Insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with a few crumbs, it’s ready!

Q: Can I make this cake without a bundt pan?

A: Absolutely! You can use two loaf pans instead, but adjust the baking time accordingly.

Conclusion

Cream Cheese Pound Cake is a versatile and crowd-pleasing dessert that delivers rich flavor and a tender crumb. Whether served plain, glazed, or with toppings, it’s a guaranteed hit for any occasion. Follow the tips and variations to make it your own, and enjoy every luscious bite!