I have been making pound cake cream cheese recipe for years, and it’s a family favorite. The dish is a classic, and for good reason – it’s easy to make, delicious, and perfect for any occasion. I love how the creamy cheese frosting pairs with the moist and dense pound cake.
My kids adore helping me in the kitchen, especially when we’re making this recipe. They love watching the mixture come together and getting to lick the spoon afterwards. The best part about this recipe is that it’s so versatile – you can serve it as a dessert or even as a breakfast treat.
The pound cake is made with butter and sugar, which gives it a rich and indulgent flavor. When you add the cream cheese frosting on top, it takes it to a whole new level. My family can’t get enough of this recipe, and I’m sure your family will love it just as much as mine does.
I’ve made this recipe for countless family gatherings, potlucks, and even just for a quick dessert after dinner. It’s always a hit, and I’m confident it will be with your family too. The key to making this recipe is to use high-quality ingredients – don’t skimp on the butter or cream cheese!
You’ll be rewarded with a deliciously rich and creamy dessert that everyone will love.
Cream Cheese Pound Cake
4.7 from 1441 votes
A dense, buttery pound cake with a subtle tang from cream cheese. This classic dessert is perfect for serving plain or with fresh berries and whipped cream.
2Grease and flour a 10-inch tube pan or Bundt pan thoroughly, ensuring all crevices are coated.
3In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
4Gradually add the sugar and continue beating until the mixture is light and fluffy, approximately 4 to 5 minutes.
5Add the eggs one at a time, beating well after each addition.
6Scrape down the sides of the bowl as needed to ensure even mixing.
7In a separate medium bowl, whisk together the flour and salt.
8Gradually add the flour mixture to the butter mixture, beating on low speed just until combined.
9Do not overmix.
10Stir in the vanilla extract.
11Pour the batter into the prepared pan and spread it evenly.
12Bake for 65 to 75 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
13The cake should pull away slightly from the sides of the pan.
14Allow the cake to cool in the pan on a wire rack for 15 minutes.
15Then carefully invert the pan onto the rack to release the cake and let it cool completely before slicing.
For best results, ensure all ingredients are at room temperature before starting. This helps create a smooth, evenly textured cake. Store leftover cake in an airtight container at room temperature for up to 3 days.
Watch Video Of How Cream Cheese Pound Cake Works
This pound cake cream cheese recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick dessert after dinner.
My family loves how versatile this recipe is – we can enjoy it as a sweet treat or even as part of our breakfast routine.
One of my favorite things about this recipe is that it’s incredibly easy to make ahead of time – simply bake the pound cake up to 2 days before serving and store it in an airtight container.
❓ Frequently Asked Questions About Cream Cheese Pound Cake
Q: What type of flour should I use in this recipe?
A: For this recipe, you’ll want to use all-purpose flour. This type of flour has the right balance of protein and starch to create a tender crumb without becoming too dense or heavy.
Q: Can I use low-fat cream cheese in this recipe?
A: While you can use low-fat cream cheese in this recipe, keep in mind that it may affect the overall taste and texture of the frosting. If you’re looking for a healthier alternative, consider using reduced-fat cream cheese instead.
Q: How long do I need to bake the pound cake?
A: To ensure that your pound cake is fully baked through, bake it for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Q: Can I make this recipe in advance?
A: Yes, you can make the pound cake ahead of time by baking it up to 2 days in advance. However, if you’re planning on serving the frosting alongside the cake, you may want to wait until closer to serving time before whipping up the frosting.
Q: Is this recipe suitable for those with gluten intolerance?
A: Unfortunately, this recipe contains gluten due to the use of all-purpose flour.
Q: Can I substitute almond milk for regular milk in this recipe?
A: Yes, you can substitute almond milk for regular milk in this recipe if you prefer a non-dairy option.
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