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    Home » cakes » Cream Cheese Pound Cake

    Cream Cheese Pound Cake

    Published: Dec 6, 2021 · Modified: Jun 19, 2022 by Madeeha Anwar

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    Who doesn’t like a pound cake? It has been an all-time favorite for a reason. Give the pound cake a twist with the addition of Cream Cheese in it and enjoy a decadent and delicious cake.

    Why should you make this pound cake?

    Pound cakes are simpler to make and the moist texture of the cake makes it an all-time favorite. The interesting part is this cake is very easy to bake, just like my Lemon Yogurt Bundt Cake recipe. This cake takes the traditional pound cake recipe a step further by adding cream cheese to it, bringing an irresistible tangy flavor and denser texture to this cake. The cake has a crunchy golden crust on the top and the crumb inside just melts in the mouth.

    The cream cheese pound cake is not on the fancy side but you can make any occasion special with it.

    Table of Contents
    • Why should you make this pound cake?
    • Pound Cake = One Pound Flour, Eggs, Sugar and Fat
    • Cream Cheese in a Pound Cake?
    • Use Full Fat Cream Cheese
    • Required Ingredients
    • Frequently Asked Questions
    • Variations
    • How to Store
    • Recipe
    • Recipe

    Pound Cake = One Pound Flour, Eggs, Sugar and Fat

    The original pound cake recipe was simple and carried one pound of flour, eggs, butter and sugar. Hence, the name Pound Cake.  The cake originated in Britain in the 100’s. The original cake was heavy at 4 pounds (1 pound of each ingredient) and was enough to feed large families. The recipe changed overtime and was adjusted for much smaller quantities. With all the changes and variation the basic ratio (1:1:1:1) of ingredients remained the same and the name ‘pound cake’ stuck forever.

    Close shot of the cake.

    Cream Cheese in a Pound Cake?

    The traditional pound cake recipe had a lot of variations over the years. I love it best with cream cheese and I will tell you why. Cream cheese adds moisture to the cake which helps with moist and fluffy crumb. The tangy-ish taste of the cream cheese gels well with other ingredients.

    Use Full Fat Cream Cheese

    It is important that you use full fat cream cheese for this recipe. I prefer not to use fat free cream cheese for this cake as it will not have the decadent texture.

    Cake on the cream cheese pound cake plate and a slice on the small plate.

    Required Ingredients

    The ingredients for this recipe are pantry staples and easy to gather.

    All-Purpose Flour
    Butter
    Cream Cheese
    Sugar
    Vanilla Essence
    Eggs

    Frequently Asked Questions

    Should I use the ingredients at room temperature?

    Yes - use the ingredients at room temperature to have the right consistency of the cake mixture. The eggs, butter and cream cheese will incorporate perfectly at room temperature and ultimately help with better baking.

    Why do we bake this cake at 325 F?

    We bake this cake at 325 F. Pound cakes are heavier with a dense crumb and therefore require more time in the oven to cook properly. This cake will take anywhere from 70 – 90 minutes to bake at 325 F.  

    Can I make it ahead of time?

    I always find this cake tastes better the next day of baking. Somehow, the ingredients fuse better overnight. My two cents are to make this cake ahead of time to fully enjoy it.

    Can I use a different baking pan for this cake?

    This cake bakes great in a 10-inch bundt cake or use two 9 x 5 inch loaf pans if you like.

    Close up of the slice of the cake with berries around.

    Variations

    There are a bunch of ways you can serve this cake. Serve it with:

    Fresh berries
    Chocolate Ganache
    Lemon Curd
    Dollop of whipping cream

    How to Store

    On the Counter: Keep this cake at room temperature for 3 days easily.

    In the fridge: The cake will stay good for up to 7 days in the refrigerator.

    In the Freezer: The cake will stay good in the freezer for up to 4 months. To freeze the cake, wrap each slice in a plastic wrap, then add another layer of foil and seal it in plastic bags before placing in the freezer. Thaw the cake for 2-3 hours at room temperature and serve

    Recipe

    Recipe

    Over the head shot of the cream cheese pound cake.

    Cream Cheese Pound Cake

    Madeeha Anwar
    Who doesn't like a pound cake? It has been an all-time favorite for a reason. Let's give the traditional pound cake a twist with cream cheese.
    4.88 from 8 votes
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    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 579 kcal

    Ingredients
      

    • 1 ½ cup butter (340 grams/3 sticks) room temperature
    • 8 oz cream cheese (226 grams) room temperature
    • 2 cups castor sugar (500 grams)
    • ½ cup light brown sugar (125 grams)
    • 2 teaspoon vanilla essence
    • 6 eggs (large)
    • 3 cup all-purpose flour (390 gram)
    • 1 teaspoon baking powder (10 gram)
    • ½ teaspoon baking soda (5 gram)

    Instructions
     

    • Preheat the oven to 325 F and grease a 10-inch bundt pan with baking spray.
    • In an electric mixer with paddle attachment cream butter, cream cheese and sugar until nicely combined and the texture is light and fluffy. Now add salt, vanilla essence and one egg and mix well. Now add the rest of the eggs, one by one, mixing well after each addition.
    • In another bowl, sift flour, baking powder and baking soda together.
    • Add the dry ingredients to the wet ingredients and incorporate it until just combined.
    • Pour the mixture to the bundt pan and put it in the middle rack of the oven. This cake will take anywhere from 60 – 80 minutes to bake. Check with a skewer coming out clean in the middle of the cake.
    • Cool down the cake before serving.
    • Serve it with any fruit of your choice – berries, chocolate ganache or a dollop of whipping cream.

    Notes

    Bake slowly: The pound cakes are dense in nature and it needs a relatively cooler oven to bake evenly and properly.
    Ingredients at Room Temperature: Have the ingredients in room temperature for a great texture. The ingredients at room temperature helps to bake a uniformly textured cake with a nice crumb.
    Creaming: Make sure the butter, cream cheese and sugar are beaten very well until the color is changed and it looks fluffier and more creamier.

    Nutrition

    Nutrition Facts
    Cream Cheese Pound Cake
    Serving Size
     
    1 piece
    Amount per Serving
    Calories
    579
    % Daily Value*
    Fat
     
    32
    g
    49
    %
    Saturated Fat
     
    19
    g
    119
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    164
    mg
    55
    %
    Sodium
     
    379
    mg
    16
    %
    Potassium
     
    111
    mg
    3
    %
    Carbohydrates
     
    67
    g
    22
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    43
    g
    48
    %
    Protein
     
    7
    g
    14
    %
    Vitamin A
     
    1082
    IU
    22
    %
    Calcium
     
    70
    mg
    7
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Cream Cheese Pound Cake, philadelphia cream cheese pound cake, Pound Cake with Cream Cheese, ultimate cream cheese pound cake
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    I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.
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