Have you ever wondered why bakery-style pound cakes taste so incredibly rich and moist? The secret lies in one magical ingredient: cream cheese. This cream cheese pound cake recipe transforms ordinary ingredients into an extraordinary dessert that melts in your mouth with every bite. Making a homemade cream cheese pound cake at home isn't just about saving money—it's about creating a centerpiece dessert that impresses family and friends while filling your kitchen with the irresistible aroma of vanilla and butter. Unlike store-bought versions loaded with preservatives, your homemade version delivers pure, fresh flavor and a tender crumb that's simply unmatched.

Ingredients List

    • 1½ cups (3 sticks) unsalted butter, softened to room temperature
    • 8 oz cream cheese, softened to room temperature
    • 3 cups granulated sugar
    • 6 large eggs, room temperature
    • 3 cups all-purpose flour, sifted
    • 1 tablespoon pure vanilla extract
    • ½ teaspoon almond extract
    • ¼ teaspoon salt

For the Glaze (Optional):

    • 1 cup powdered sugar
    • 2-3 tablespoons whole milk
    • ½ teaspoon vanilla extract
    • Optional: Lemon zest for added brightness

Timing / Cooking Schedule

Prep time: 20 minutes

Cooking time: 90 minutes

Total time: 2 hours 10 minutes (including cooling)

This cake requires patience, but the hands-on work is minimal. Most of the time is passive baking and cooling, making it perfect for weekend baking sessions when you can multitask around the kitchen.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat Preheat your oven to 325°F (163°C). Generously grease a 10-inch tube or bundt pan with butter, then dust with flour, tapping out the excess. This prevents sticking and ensures easy release after baking.

Step 2: Cream Butter, Cream Cheese, and Sugar In a large mixing bowl, beat the softened butter and cream cheese together on medium speed for 2-3 minutes until fluffy and pale. Gradually add sugar, beating for another 5-7 minutes until the mixture is light and airy. This step is crucial for creating the cake's signature tender texture.

Step 3: Incorporate Eggs Add eggs one at a time, beating well after each addition. Allow each egg to fully incorporate before adding the next. This prevents curdling and ensures proper emulsification. Scrape down the bowl sides frequently.

Step 4: Add Dry Ingredients and Flavorings With the mixer on low speed, gradually add the sifted flour and salt, mixing just until combined. Stir in vanilla and almond extracts. Avoid overmixing, which can create a tough, dense cake. The batter should be thick and smooth.

Step 5: Bake to Perfection Pour batter into the prepared pan, smoothing the top with a spatula. Bake for 85-95 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown. This particular cream cheese pound cake recipe benefits from low, slow baking to prevent cracking.

Step 6: Cool Completely Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack. Allow it to cool completely before glazing or serving—about 1 hour.

Nutritional Information

Per serving (serves 16):

    • Calories: 425
    • Protein: 6g
    • Carbohydrates: 52g
    • Fat: 22g
    • Fiber: 1g
    • Calcium: 4% DV
    • Iron: 8% DV

Tips, Variations, or Cooking Advice

Flavor Variations: - Add 2 tablespoons of lemon zest for a citrus twist - Swirl in ½ cup of chocolate chips or fresh blueberries - Replace almond extract with coconut or rum extract

Dietary Modifications: - For a lighter version, substitute half the butter with Greek yogurt - Use gluten-free 1:1 baking flour for gluten-free guests - Reduce sugar to 2½ cups for a less sweet version

Pro Tips: - All ingredients MUST be at room temperature for proper emulsification - Sift flour twice for an extra-tender crumb - Don't open the oven door during the first 60 minutes of baking

Common Mistakes to Avoid

Mistake #1: Cold Ingredients Using cold butter, cream cheese, or eggs creates a lumpy batter that won't rise properly. Solution: Set ingredients out 2-3 hours before baking, or warm eggs in a bowl of warm water for 5 minutes.

Mistake #2: Overmixing the Batter Beating flour too vigorously develops gluten, resulting in a tough cake. Solution: Mix on low speed just until flour disappears—about 30 seconds.

Mistake #3: Incorrect Oven Temperature Too high a temperature causes the outside to brown before the inside cooks. Solution: Use an oven thermometer and stick to 325°F for even baking.

Mistake #4: Removing from Pan Too Soon Inverting a hot cake causes it to break apart. Solution: Always wait the full 15-20 minutes cooling time in the pan.

Storage / Leftovers Tips

Your homemade cream cheese pound cake stays fresh when stored properly. Wrap cooled cake tightly in plastic wrap, then aluminum foil to prevent drying. Store at room temperature for up to 4 days, or refrigerate for up to 1 week. The cream cheese keeps it moist longer than traditional pound cakes.

For longer storage, freeze individual slices wrapped in plastic wrap and placed in freezer bags for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 hours. Refresh slightly stale slices by warming in a 300°F oven for 5-7 minutes or microwaving for 15-20 seconds. The cake actually tastes better on day two when flavors have melded together, making it perfect for advance preparation before gatherings.