Cream cheese pound cake is a rich, dense, buttery cake with a soft crumb and slightly tangy flavor from cream cheese. It’s a classic “bakery-style” dessert that stays moist for days.
🍰 Cream Cheese Pound Cake
🧾 Ingredients
- 1 cup (225 g) butter, softened
- 1 package (225 g) cream cheese, softened
- 2 cups sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
👨🍳 Instructions
- Preheat oven to 160–170°C (325°F). Grease a loaf pan or bundt pan.
- Cream together butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Add vanilla.
- Slowly mix in flour and salt until just combined (don’t overmix).
- Pour into pan and smooth the top.
- Bake for 60–75 minutes until a toothpick comes out clean.
- Cool in pan 10–15 minutes, then transfer to a rack.
⭐ Tips for perfect pound cake
- Use room-temperature ingredients for smooth batter
- Don’t overmix after adding flour (keeps it tender)
- Bake low and slow for even texture
- Let it cool fully before slicing for clean cuts
🧠 Bottom line
This is a classic dense, buttery dessert, and the cream cheese adds moisture and a slight tang—not a complicated recipe despite the fancy name.
If you want, I can also show you a moist lemon version, chocolate version, or air-fryer shortcut pound cake.
