Cream Cheese Pound Cake Recipe – We independently select these products – if you buy from one of our links, we may earn a commission. All prices were correct at the time of publication.
Homemade Pond Cake is one of my all-time favorite desserts. It’s simple yet decadent, delicious with whipped cream and berries, and looks party-ready straight from the pan. My secret to the very best one? Cream cheese! The cream cheese gives the pound cake an incredibly moist, pleasantly dense texture that is simply irresistible. Here’s how to do it.
Cream Cheese Pound Cake Recipe
Cream cheese pound cake tastes like traditional pound cake with a slightly tangy flavor. But it has less to do with taste and more with texture. Cream cheese helps keep pound cakes moist and dense (in a good way), just as yogurt or sour cream often adds moisture to baked goods. Even if you underbake this cake, the cream cheese will help keep it moist and prevent it from drying out.
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There are a few reasons why your pound cake may collapse, but the most common reason is that the cake has been exposed to cold air before it’s fully baked. This can happen if you open the oven door too many times during baking, or if you remove the cake from the oven before it is fully baked. If this happens, return the cake to the oven and bake until a toothpick comes out clean. The cake will not rise again, but it will still be delicious.
Use the right bundt pan: The recipe calls for a 12-cup bundt pan, which is the larger size. If in doubt, measure the amount of water to fill the pan.
Storage: The cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 4 days. Soft, dense, moist and rich, this easy cream cheese pound cake couldn’t be more delightful. Whether you serve it with fresh fruit and ice cream or drizzle it with a cinnamon glaze, you’ll be sure to grab seconds.
Pound cake is a classic dessert for a reason, and the only thing better than a bland pound cake is one that incorporates tangy cream cheese. While this old-fashioned goody may look like a typical vanilla bundt cake, its taste and texture are truly out of this world. Its simplicity only adds to its beauty!
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It’s super easy to make, and it’s a showstopper with the simplest of garnishes like a dusting of powdered sugar or a few dollops of whipped cream and some fresh berries. Cream cheese doesn’t just enhance the flavor of pound cake—it also makes for a wonderfully moist and tender crumb. Once you taste this dreamy dessert, it will become your go-to for every occasion that calls for a crowd-pleasing cake.
I love the short and sweet ingredient lineup that comes with this pound cake. You’ll find the amounts for everything listed in the full recipe at the end of this post.
Preparation for baking: Preheat oven to 325°F and prepare a 10-14 cup bundt pan with nonstick baking spray.
Beet Butter and Cream Cheese: Beat the butter and cream cheese in a large mixer bowl on high speed until light and fluffy, about 2 minutes.
Brown Sugar & Cream Cheese Pound Cake
Add the sugar: Add the sugar and beat on high speed for another 3 minutes, until light and fluffy.
Add eggs: Add eggs one at a time, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Add the dry ingredients: With the mixer on low, carefully add the flour, baking powder and salt, mixing until just combined.
Bake: Spread the batter evenly into the prepared bundt pan and bake the cake for 78-82 minutes, or until a toothpick inserted into the center comes out clean. If necessary, tent the cake halfway through to prevent it from browning too much.
Lemon Cream Cheese Swirl Pound Cake
Let cool: Let the cake cool for about 10 minutes, then invert it onto a cooling rack and let it rest until it reaches room temperature.
Let me give you some helpful tips when making this pound cake.
There are so many tempting toppings you can add to this cake instead of (or in addition to!) powdered sugar. Here are some ideas for turning your gear around:
Leftover cream cheese pound cake will keep good for up to 4 days. Make sure to store it in an airtight container. Since the cream cheese is baked into the cake, there is no need to refrigerate it.
Blueberry Cream Cheese Pound Cake
You absolutely can, although I suggest you add the powdered sugar after it’s melted. Wrap the undusted pound cake in a tight layer of plastic wrap and another tight layer of heavy-duty foil, then freeze it for up to 4 months. Unwrap and thaw on the counter before garnishing and serving.
I am a wife and mother of twin boys and a baby girl! And I have a serious sweets addiction! Bring on the treats!
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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. ” One of my favorite pound cake recipes has always been Paula Deen’s Cream Cheese Pound Cake. I met Paula Dean several years ago when I was helping her judge a recipe contest in Savannah, Georgia. While I was there I had the opportunity to visit his home. She is a lovely lady, and she knows how to make the best desserts!
Paula Deen’s Cream Cheese Pound Cake
This cream cheese pound cake is one of Paula Deen’s classic recipes. This is probably a recipe similar to the pound cake recipe you already have in your recipe files. It is very delicious!
You will need a 10-inch bunt pan. Grease and flour a bundt pan (or use baking spray that has flour). Preheat oven to 325 degrees.
Combine the butter and cream cheese, and mix until light and fluffy. Add in the sugar, and beat for 6 more minutes. Mix in the egg. Then mix in the sifted cake flour and salt and vanilla extract and almond extract. If you don’t want the almond flavor in your cream cheese pound cake, it’s fine to use all vanilla extract.
Pour the batter into the prepared bundt pan, and then tap the pan a few times on the counter to get rid of any lingering air pockets.
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Bake for 1 1/2 hours- until the cake starts to pull away from the sides of the pan as you can see in the photo above. A toothpick inserted in the center should come out clean.
Let the cake cool in the pan on a wire rack for about 15 minutes. Then turn the cake out onto a rack to cool completely.
No leavening agent is required in this recipe. You won’t see baking powder or baking soda in the ingredients list. don’t panic This is correct. They don’t need it! Pound cake is a very dense type of cake. That’s how it should be!
Also… this recipe calls for cake flour. Do not try to use all-purpose flour or self-rising flour or anything else. You will need cake flour for this recipe! It is sold in a box in the baking aisle of your market.
Stupid Easy Recipe For Cream Cheese Pound Cake (#1 Top Rated)
If you don’t want to buy a box of cake flour, it’s easy enough to make your own. For this recipe, measure 3 cups of all-purpose flour into a bowl. Then take 6 tablespoons of flour and put it in your flour container and keep it aside. Add 6 tablespoons of cornstarch to the flour in the bowl. Sift this flour/cornstarch mixture five times (important!) into your sieve, then it’s ready to use in this recipe, and it will perform just like store-bought cake flour does in this cake.
Top slices of your cream cheese pound cake with fresh whipped cream and some fresh berries. It makes a great dessert because everyone loves a good pound cake. Enjoy!
Serving: 1 serving, Calories: 617 kcal, Carbohydrates: 74 g, Protein: 9 g, Fat: 33 g, Saturated fat: 19 g, Cholesterol: 187 mg, Sodium: 305 mg, Potassium: 103 g: Fiber: 103 g , Sugar: 51 g, Vitamin A: 1115 IU, Calcium: 46 mg, Iron: 0.9 mg
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Hello! I’m Lori Lange, recipe developer, cookbook author and mom. Enjoy over 3,000 recipes, entertaining tips and travel adventures! Learn how to make pound cakes light and fluffy. Our Easy Pound Cake requires only 8 ingredients (approx
When I think of must-have holiday recipes, a good classic pound cake is always at the top of my list.
A pound cake is a perfect simple dessert. It is rich and buttery,
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