old fashioned cream cheese pound cake recipe

Written ByJenny Smyth Posted on
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The Best old fashioned cream cheese pound cake recipe

I’ve been making this old fashioned cream cheese pound cake recipe for years, and it’s still a family favorite. It’s a classic recipe that’s been around for decades, and it’s easy to see why. The combination of the tangy cream cheese and the sweetness of the sugar is just perfect.

My kids love helping me in the kitchen, and they’re always excited to be the first ones to taste this cake fresh out of the oven. It’s a great way to spend quality time together as a family, and it’s also a wonderful way to create lasting memories. Plus, it’s just so delicious!

I like to serve it at family gatherings, especially on special occasions like birthdays and holidays. It’s a crowd-pleaser, for sure. The best part is that it’s actually quite easy to make, even for a beginner baker like me.

I’ve made it countless times, and it always turns out moist and flavorful. My husband loves it when I make this cake because he knows he’ll get a slice (or two) after dinner. And let’s not forget about the health benefits – pound cake may not be the healthiest option, but at least we’re using real butter and cream cheese instead of artificial substitutes.

It’s all about balance, right? When I’m in charge of dessert at a potluck or family dinner, you can bet this is what I’ll be bringing. My friends and family all rave about it, and I’m happy to share the recipe with them.

So go ahead, give this old fashioned cream cheese pound cake recipe a try – I promise you won’t be disappointed! It’s been a staple in our household for years, and I know it will be in yours too once you try it.

Old Fashioned Cream Cheese Pound Cake

4.5 from 673 votes

This classic pound cake has a dense, buttery crumb with a subtle tang from cream cheese. It is a timeless dessert that pairs perfectly with fresh berries or a dusting of powdered sugar.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

1 1/2 cups (3 sticks) unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs, at room temperature
3 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons vanilla extract

👨‍🍳Directions

1Preheat your oven to 325°F (165°C).
2Grease and flour a 10-inch tube pan or Bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
3In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
4This step is crucial for a smooth, creamy texture.
5Gradually add the sugar, 1/2 cup at a time, beating well after each addition.
6Continue to beat for an additional 5 minutes until the mixture is pale and airy, scraping down the sides of the bowl as needed.
7Add the eggs one at a time, beating well after each addition.
8Ensure each egg is fully incorporated before adding the next to maintain a stable batter.
9In a separate medium bowl, whisk together the flour and salt.
10With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until combined.
11Be careful not to overmix, as this can make the cake tough.
12Stir in the vanilla extract with a rubber spatula, folding gently until the batter is smooth and uniform.
13The batter will be thick and creamy.
14Pour the batter into the prepared pan and smooth the top with a spatula.
15Bake in the preheated oven for 1 hour and 20 to 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
16Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
17Then carefully invert the cake onto the rack to cool completely before slicing and serving.

🔧Equipment

10-inch tube pan or Bundt pan
Electric mixer
Large mixing bowl
Medium mixing bowl
Measuring cups and spoons
Rubber spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 26g💛Saturated Fat: 16g❤️Cholesterol: 155mg🧂Sodium: 200mg🌾Total Carbs: 55g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 7g

📝Notes

For best results, ensure all ingredients are at room temperature before starting. This helps create a smooth batter and even texture. Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Watch Video Of How Old Fashioned Cream Cheese Pound Cake Works

This old fashioned cream cheese pound cake recipe is perfect for any occasion – whether you’re serving it at home or taking it to a potluck or gathering. It stores well in an airtight container at room temperature for up to 5 days or refrigerated for up to 10 days.

You can also freeze it for up to 3 months if you want to keep some on hand for later. When you’re ready to serve, simply thaw overnight in the fridge before slicing.

❓ Frequently Asked Questions About Old Fashioned Cream Cheese Pound Cake

Q1: What is pound cake?

Pound cake is a type of cake that originated in Europe and is made with a high ratio of fat (butter or oil) to flour. It’s called ‘pound’ cake because the original recipe required a pound each of four ingredients: flour, butter, sugar, and eggs.

Q2: What is the difference between cream cheese and regular cheese?

Cream cheese is a type of cheese that is made from cow’s milk and has a tangy, creamy flavor. It’s often used as an ingredient in baked goods like cakes and cookies because it adds moisture and flavor without overpowering other ingredients.

Q3: Can I use low-fat cream cheese instead of regular?

You can use low-fat cream cheese if you prefer, but keep in mind that it may affect the texture and flavor of your cake slightly.

Q4: How long does this cake stay fresh?

This cake typically stays fresh for up to 5 days when stored at room temperature or 10 days when refrigerated.

Q5: Can I make this cake ahead of time?

You can make the batter ahead of time but not assemble or bake the cake until you’re ready to serve.

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