Cream cheese pound cake is one of those traditional, classical dessert recipes that people still make today for a reason. Rich and decadent, the basic pound cake is improved by adding in plenty of cream cheese to create an even more velvety, delicious texture and flavor.
You can top this with my powdered sugar glaze, a cream cheese icing or cream cheese glaze.
Table of Contents
Cream Cheese Pound Cake
Adding cream cheese to a recipe will almost always improve it. It gives this recipe the right balance with the other ingredients to still give you a delicate, yet very dense texture that is worthy of being called a pound cake.
This recipe uses a mix of flour and cornstarch to help give you the exact right balance between sweet, dense and soft, and also ensures you don’t get any cracking once you take it out of the oven either.
Cream Cheese Pound Cake Ingredients
Don’t forget to carefully look at the recipe card at the very bottom of the page for the full list of ingredients needed.
- Salted butter
- Cream cheese
- White sugar
- Vanilla extract
- Almond extract
- All-purpose flour
How To Make Cream Cheese Pound Cake
- Grease and flour a 10-inch Bundt pan
- In a large bowl, cream together the butter and cream cheese until extremely smooth
- don’t forget to scrape the sides of the bowl to get rid of any lumps
- Gradually add in the white sugar while beating until the whole thing is fluffy and well combined
- One at a time, beat in the eggs, and then add in the vanilla extract
- In a separate bowl, whisk together the flour and the cornstarch
- Mix the dry ingredients into the wet until it is reasonably smooth
- Pour the batter into the prepared pan,
- Run a knife through the batter a few times so as to remove any air bubbles
- Place into a cold oven and turn the heat on to 325 Fahrenheit and bake for 80 minutes
- Let it cool in the pan for 5 minutes and turn out onto a baking rack to cool completely
- Dust with powdered sugar or icing glaze, and serve
Cold Oven Pound Cake
Pound cake should be a dense, heavy cake, and baking from a cold oven (no preheating) means that the crumb is going to be dense, and not light from the leavening agents “taking off” when you start it in a hot oven.
Another problem this solves is that with baking bundts there is the tendency for the cakes to split open as they cook.
The way to avoid this is to start it from a completely cold oven. No pre-heating, just completely cold, and then turn the oven on once the cake is inside.
This lets the entire cake come up to the same temperature gradually, as well as ensuring you get the maximum amount of moisture preserved within the cake’s crumb.
What To Top Your Cream Cheese Pound Cake With
Topping a cake is always a personal choice – some people like to load up on sugar and dust the entire with extra powdered sugar or a thick glaze of icing sugar. Others might prefer something crunchier, like a brown sugar and butter crumb topping.
You can even go big and bold things with toppings like strawberry sauce or a chocolate glaze.
A pound cake isn’t just famous for the weight of its ingredients, but also for how much it can fill you up. Stick to lighter, complimentary glazes.
Looking for more delicious cake recipes? Try these out:
Enjoy everyone! This is the perfect springtime cake to have with some fresh strawberries!
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Cream Cheese Pound Cake Recipe
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 20 minutes
- 12 slices
- Karlynn Johnston
- 1 1/2 cups salted butter room temperature
- one 8 ounce package cream cheese room temperature
- 6 large eggs room temperature
- 3 cups white sugar
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- Grease and flour a 10-inch bundt pan and set aside.
- In a large bowl using a hand mixer or a stand mixer with a paddle attachment, cream the butter and the cream cheese together until very smooth and creamy, making sure to scrape the sides of the bowl to remove any cream cheese lumps! Take your time and make sure this is smooth and creamy!
- Add in the white sugar very gradually and beat until fluffy and combined completely. Have patience during this part and make sure it's combined well with no lumps!
- Beat in the eggs one at a time, beating very well with each addition, then add in the vanilla.
- Whisk together the flour and the cornstarch. Mix into the wet ingredients completely.
- Pour the batter into your prepared pan. Run a knife through the batter a few times to remove any large air bubbles.
- Place in a COLD OVEN on the middle rack and close the door. Turn the oven to 325 °F and bake for 80-85 minutes, checking for doneness around the 60 minute mark by inserting a toothpick into the center of cake and by the inner tube area. When the cake is done, the toothpick will come out clean. This can take a long while have patience and keep testing!
- Let cool in the pan for 5 minutes, then turn out onto a baking rack to cool completely. Dust with powdered sugar, or glaze with icing and serve.
- You will notice that you have to have patience for many steps in this! Pound cakes are a lower and slower bake, and take time!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Comments & Recipe Tips Share a tip or comment!
When is the ALMOND INGREDIENT GO IN THIS RECIPE I DON’T HAVE IT ANYWAYS AND WILL LEAVE IT OUT PS GLAZE RECIPE LEFT OUT?