Why You’ll Love This Recipe
This Cream Cheese Pound Cake delivers on both taste and texture. The combination of butter and cream cheese creates a decadently moist crumb, while the addition of almond and vanilla extracts brings a delicate aromatic flavor. It’s a straightforward recipe that yields impressive results without complicated techniques. Whether served plain, with a dusting of powdered sugar, or topped with fresh fruit, this cake is always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
1 cup butter, softened
-
8 oz cream cheese, softened
-
3 cups all-purpose flour
-
3 cups sugar
-
6 large eggs
-
1 tsp vanilla extract
-
1 tsp almond extract
-
1 tsp salt
Directions
-
Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
-
In a large mixing bowl, cream the butter, cream cheese, and sugar together until the mixture is light and fluffy.
-
Add the eggs one at a time, mixing well after each addition.
-
Stir in the vanilla and almond extracts.
-
Gradually add the flour and salt to the batter, mixing until the batter is smooth and well combined.
-
Pour the batter evenly into the prepared bundt pan.
-
Bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
This recipe makes approximately 12–16 servings, depending on slice size.
Prep time: 20 minutes
Bake time: 60–70 minutes
Cooling time: 1 hour
Total time: about 2 hours
Variations
-
Lemon Cream Cheese Pound Cake: Replace almond extract with lemon extract and add 1 tablespoon of lemon zest for a citrusy twist.
-
Glazed Pound Cake: Drizzle with a simple glaze made of powdered sugar and milk or lemon juice once the cake has cooled.
-
Nutty Addition: Fold in chopped pecans or walnuts for added crunch and flavor.
-
Marble Pound Cake: Mix in a bit of cocoa powder to part of the batter and swirl for a marble effect.
-
Berry Topping: Serve with a berry compote or fresh strawberries and whipped cream.
Storage/Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate the cake for up to 7 days.
To freeze, wrap slices tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
To reheat, allow the cake to come to room temperature or warm individual slices in the microwave for 10–15 seconds.
FAQs
1. How do I know when the pound cake is done baking?
Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done.
2. Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used in a pinch.
3. Why did my pound cake crack on top?
Cracking is common in pound cakes due to the dense batter. It’s normal and doesn’t affect the taste.
4. Can I bake this in a loaf pan instead of a bundt pan?
Yes, divide the batter between two greased loaf pans and adjust the baking time to 50–60 minutes.
5. Can I make this cake ahead of time?
Absolutely. It actually tastes better the next day as the flavors have time to develop.
6. Should the cream cheese and butter be at room temperature?
Yes, softened ingredients mix more easily and create a smoother batter.
7. Can I omit the almond extract?
Yes, you can use only vanilla extract if you prefer a more traditional flavor.
8. Can I add fruit to the batter?
Yes, but make sure to coat fruits like blueberries in flour to prevent them from sinking.
9. What’s the best way to grease a bundt pan?
Use a combination of butter and flour or a baking spray that includes flour to ensure easy release.
10. Is it necessary to sift the flour?
Sifting isn’t required but helps to prevent lumps and makes for a lighter texture.
Conclusion
Cream Cheese Pound Cake is a timeless dessert that’s both indulgent and incredibly easy to make. Its rich flavor and tender crumb make it perfect for any celebration or a comforting everyday treat. Whether served on its own or dressed up with toppings, this cake is bound to become a go-to favorite in your baking repertoire.
Print
Cream Cheese Pound Cake
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 2 hours
- Yield: 12–16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and velvety Cream Cheese Pound Cake with a buttery flavor and subtle tang from cream cheese, perfectly golden on the outside with a dense, moist crumb. Ideal for gatherings or special occasions.
Ingredients
1 cup butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
3 cups sugar
6 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together butter, cream cheese, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts.
- Gradually add flour and salt, mixing until smooth and well combined.
- Pour batter evenly into the prepared bundt pan.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature butter and cream cheese for best results.
Cracking on top is normal for pound cake.
Can be baked in loaf pans (50–60 minutes bake time).
Tastes even better the next day as flavors develop.
Store at room temperature for 3 days, refrigerated up to 7 days, or frozen up to 3 months.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 270mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
