Cream Cheese Pound Cake – Don’t LOSE This Recipe
Introduction
There’s something timeless about a Cream Cheese Pound Cake. Rich, buttery, dense yet tender, this cake is the kind of recipe that gets passed down through generations. With its velvety crumb and slightly tangy sweetness from cream cheese, it’s perfect for holidays, Sunday dinners, or whenever you want a comforting homemade dessert that never disappoints.
Description
Cream Cheese Pound Cake is a moist, dense cake made with butter, sugar, eggs, flour, and cream cheese. The cream cheese adds richness and a subtle tang that balances the sweetness beautifully. It has a tight, fine crumb and a golden crust, making it ideal served plain, dusted with powdered sugar, or topped with fresh fruit.
Origin and Cultural Significance
The original pound cake dates back to 18th-century Europe, traditionally made with a pound each of butter, sugar, eggs, and flour. Over time, American bakers adapted the recipe, adding ingredients like baking powder and flavorings.
The cream cheese variation became especially popular in the United States during the 20th century, influenced by the widespread availability of products from companies like Philadelphia Cream Cheese. In Southern kitchens, this version is considered a staple—often featured at family reunions, church gatherings, and holiday celebrations. It represents comfort, tradition, and home-style baking at its finest.
Ingredients & Quantity
1 cup unsalted butter (softened)
8 oz cream cheese (softened)
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
Instructions
Preheat Oven
Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly.
Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
Add Sugar
Gradually add sugar, beating until the mixture becomes light and fluffy.
Add Eggs
Add eggs one at a time, mixing well after each addition.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Mix Batter
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix.
Bake
Pour batter into the prepared pan. Bake for 1 hour and 20–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.
Optional Additions
1–2 teaspoons vanilla extract for added warmth
½ teaspoon almond extract for a nutty aroma
Lemon or orange zest for brightness
Fresh berries on top for serving
Powdered sugar glaze or cream cheese frosting
Tips for Success
Ensure all ingredients are at room temperature for a smoother batter.
Cream butter and sugar thoroughly—this step creates air for a better texture.
Avoid overmixing once flour is added to prevent a tough cake.
Use a heavy bundt or tube pan for even baking.
Let the cake cool before slicing to maintain its structure.
Nutritional Information (Approximate per slice, based on 12 servings)
Calories: 520–550
Fat: 28g
Carbohydrates: 65g
Sugar: 45g
Protein: 6g
Values may vary depending on portion size and optional additions.
Embracing Healthful Indulgence
While Cream Cheese Pound Cake is a rich dessert, enjoying it mindfully can be part of a balanced lifestyle. Pairing a modest slice with fresh fruit or sharing it during gatherings turns it into a joyful experience rather than an everyday indulgence. Homemade baking also allows you to control ingredients and avoid preservatives found in store-bought desserts.
