Cream Cheese Pound Cake

There’s something comforting about baking a recipe passed down through generations. I still remember my first attempt at a cream cheese pound cake—it was a quiet Sunday, and I was craving something that reminded me of my grandma’s kitchen. With a dog-eared recipe card in hand and the scent of vanilla warming the air, I watched as my simple ingredients turned into a golden, buttery masterpiece. That first bite? It was like a hug in cake form—dense yet soft, sweet with just the right tang, and impossible to forget.

If you’re new to baking, this cream cheese pound cake is the perfect starting point. It’s a one-bowl wonder that doesn’t rely on fancy techniques or equipment. The ingredients are pantry staples, the steps are foolproof, and the result is an elegant dessert that’s moist, flavorful, and incredibly satisfying. Whether you’re baking for a celebration or just because, this cake will never let you down.

Why This Recipe is Special

Cream cheese pound cake isn’t just another dessert—it’s a beloved classic for a reason. The addition of cream cheese adds a moist, velvety texture that sets it apart from traditional pound cake. It’s rich without being cloying, sturdy without being dry, and delicious with or without toppings. For beginner cooks, this cake offers the perfect combination of reliability and reward.

You’ll only need one bowl, a few simple ingredients, and a bit of patience. As a bonus, it stores beautifully and actually tastes better the next day as the flavors meld together.

Ingredients and Preparation

Butter
Provides the foundation for a rich, flavorful crumb. Opt for real unsalted butter for the best results—it brings depth and silkiness to the cake.

Cream Cheese
The secret to a tender and moist texture. Its slight tang also balances the sweetness, making each bite more complex.

Sugar
Adds sweetness and helps develop that beautiful golden crust. It also assists in the creaming process, creating air pockets that lighten the batter.

Sour Cream
Offers extra moisture and a gentle tang that enhances the cream cheese. It’s a subtle addition that makes a big difference.

Eggs
They bind everything together while adding richness. Beating them in one at a time ensures the batter stays smooth and uniform.

Cake Flour
Creates a soft, fine crumb due to its lower protein content. If you don’t have cake flour, substitute with a mixture of all-purpose flour and cornstarch (for every cup, use 1 cup minus 2 tablespoons of all-purpose flour, plus 2 tablespoons of cornstarch).

Baking Powder
Gives the cake a slight lift without making it airy—just enough to prevent heaviness.

Salt
A flavor enhancer that rounds out the sweetness and balances the richness of the batter.

Vanilla Extract
Adds warm, aromatic notes that elevate the overall flavor.

Optional Toppings
Whipped cream and fresh berries, caramel drizzle, or a dusting of powdered sugar all pair beautifully with this cake.

Ingredient Flexibility Tips:

• For a lemon twist, add lemon zest or a teaspoon of lemon extract.
• Want a nutty variation? Fold in chopped pecans or walnuts.
• Dairy-free version? Use vegan butter and dairy-free cream cheese alternatives.

Step-by-Step Instructions

Step 1 Preheat your oven to 325°F (163°C) and grease a Bundt pan generously with butter or baking spray. For extra insurance against sticking, dust it lightly with flour.

Step 2 In a large mixing bowl, beat softened butter, cream cheese, and sugar on medium speed for 3-4 minutes until light and fluffy. This creaming process is crucial for creating a soft and tender texture.

Step 3 Add sour cream and vanilla extract to the creamed mixture, continuing to beat until fully incorporated. Then, add the eggs one at a time, beating well after each addition. This ensures the batter remains smooth and doesn’t separate.

Step 4 In a separate bowl, whisk together cake flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, mixing on low speed just until everything is combined. Avoid overmixing to keep the cake tender.

Step 5 Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Tap the pan lightly on the counter to eliminate air bubbles.

Step 6 Bake for 75 to 95 minutes. About halfway through, loosely cover the cake with foil to prevent over-browning. Begin checking for doneness at 75 minutes by inserting a toothpick—if it comes out clean, it’s ready.

Step 7 Let the cake cool in the pan for at least 2 hours before inverting it onto a wire rack. This helps it firm up and prevents it from breaking.

Beginner Tips and Notes

Overbaking Alert
If your cake feels dry, it’s likely been overbaked. Start checking early and rely on the toothpick test.

Too Brown on Top?
Tent the cake with foil midway through baking. This helps control browning while allowing the inside to finish baking.

Batter Looks Lumpy?
Make sure all dairy ingredients are at room temperature before starting. Cold ingredients don’t blend as smoothly and can lead to uneven batter.

No Cake Flour?
Use the substitution method: for each cup of cake flour, use 1 cup minus 2 tablespoons of all-purpose flour plus 2 tablespoons of cornstarch.

Tool Substitutes
Don’t have a Bundt pan? Use two loaf pans, but reduce baking time and monitor closely after 60 minutes.

Serving Suggestions

This cream cheese pound cake is delicious on its own but truly shines when paired with thoughtful sides:

With Berries and Whipped Cream
The fresh, tart berries contrast the dense, buttery cake perfectly.

Toasted with Butter
A decadent breakfast or dessert twist—slice, toast, and slather with salted butter.

Drizzled with Caramel or Chocolate
Ideal for special occasions, this adds richness and elegance.

Ice Cream Pairing
Serve with a scoop of vanilla or butter pecan ice cream for a crowd-pleasing dessert.

Leftover Storage
Store at room temperature in an airtight container for up to 3 days. Refrigerate for up to a week or freeze individual slices for up to 3 months. Thaw overnight in the fridge or warm in the microwave.

Conclusion

If you’re just getting started in the kitchen, this easy sheet pan dinner of desserts—a cream cheese pound cake—is your golden ticket to baking confidence. It’s simple, satisfying, and a guaranteed hit with family and friends. Whether you’re making it for a celebration or a quiet weekend treat, this lemon herb chicken recipe of the dessert world delivers quick and healthy meal energy in every slice.

Have you tried this cake? Did you give it your own twist? Drop your thoughts or questions in the comments below—I’d love to hear how it turned out for you. Happy baking!

FAQ About Cream Cheese Pound Cake

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