Cream Cheese Pound Cake

Cream Cheese Pound Cake | browneyedbaker.com #recipe

I love simple and easy desserts during the summer; no muss, no fuss, and nothing too heavy. Two of my favorites are angel food cake with strawberries and whipped cream, and pound cake with fruit and ice cream. Over the weekend, I got a craving for pound cake… plain, unadulterated pound cake. I turned to this recipe, and I was completely thrilled to discover its fabulousness.

Cream Cheese Pound Cake | browneyedbaker.com #recipe

This pound cake is incredibly moist and dense, and without any additional flavors, the slight tang of the cream cheese is a subtle background flavor, that pairs perfectly with just about anything. This is fantastic topped with a simple dusting of powdered sugar, with fruit, whipped cream, ice cream… seriously, anything!

My favorite thing about making this cake is picking off the crusty top when it first comes out of the oven. So good and so irresistible!

Cream Cheese Pound Cake | browneyedbaker.com #recipe

If you need an easy summer dessert that doesn’t take too long to mix together and is the perfect accompaniment to in-season fruit, this cake is our answer.

Cream Cheese Pound Cake | browneyedbaker.com #recipe

Two years ago: Chocolate Sprinkle Thumbprint Cookies
Three years ago: Veggie Bean Burgers with Sweet Potato Fries and Creamy, Lighter Macaroni Salad
Four years ago Oven-Fried Onion Rings
Five years ago Poor Man’s Cookies and Chocolate Espresso Semifreddo

Cream Cheese Pound Cake

Yield: 10 to 12 servings

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

A simple and utterly delicious cream cheese pound cake. Perfect for just about any occasion!

Ingredients:

1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
3 cups cake flour, sifted
2 teaspoons vanilla extract
¼ teaspoon salt

Directions:

1. Preheat oven to 325 degrees F. Grease and flour a standard-size 12-cup Bundt pan.

2. Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes. Add the sugar continue to beat on medium speed, scraping the bowl once or twice, until the mixture is very light and fluffy, about 5 minutes. Add the eggs one at a time, beating until each one is completely incorporated before adding the next. Scrape down the sides of the bowl, reduce the speed to low, and gradually add the flour until it has all been combined. Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.

3. Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.

5. Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire cooling rack and allow to cool completely before serving. Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

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42 Responses to “Cream Cheese Pound Cake”

  1. Solya on June 16, 2014 at 3:52 am

    Wow, it looks stunning! I also prefer an easy recipes during the summer, so i guess this cake is a perfect summer dessert^^ thanks for sharing!

    Reply

  2. Mir on June 16, 2014 at 6:46 am

    Sometimes simplest is best! I love a plain pound cake. And this cream cheese really puts this one over the top! Love it!

    Reply

  3. Liz W. (Project Pastry Love) on June 16, 2014 at 6:52 am

    Looks delicious, and you also take beautiful photos! I bet the cream cheese also helps create a lovely texture. I think a good pound cake is so underrated. Thank you for posting!

    Reply

  4. Laura @ Raise Your Garden on June 16, 2014 at 7:17 am

    Hurray for picking off crusty topping from the cake straight out of the oven.
    I love poundcake. Ditto for angel food cake. Both summery and fun with fruit!! Bathing suit season???? Bah….who cares. That’s what bath suit cover ups are for, hehe.

    Reply

  5. Marie @ Little Kitchie on June 16, 2014 at 7:48 am

    Absolute perfection! This is so pretty!

    Reply

  6. Dennie Raviv on June 16, 2014 at 11:04 am

    I have tried this pound cake with chocolate chips. Because of the richness of the batter they do not sinl. Though I usually don’t like to add chocolate chips to cakes, this was a good combination.
    Dennie

    Reply

  7. Kelly on June 16, 2014 at 12:27 pm

    This looks so moist and delicious!! Wish I had a slice right now!

    Reply

  8. I am just trying this recipe on June 16, 2014 at 12:36 pm

    No comment just yest.!!!!!!!!!

    Reply

  9. Sammi @Sammi Sunshine on June 16, 2014 at 12:48 pm

    Sometimes the simplest things are the absolute best. This cake this incredible! I wouldn’t mind a slice right now!

    Reply

  10. Averie @ Averie Cooks on June 16, 2014 at 1:45 pm

    What a beautiful cake and the filtered-looking light, the cast of it over the cake, holy moly summertime perfection for sure :) pinned!

    Reply

  11. Paola Avila on June 16, 2014 at 1:45 pm

    Hi! This cake looks amazing! Can’t wait to try it out! But I have a question? Does the cake flour is the one in the boxes (ex. Pillsbury cake mix) Or is something different? Or it can be replaced with regular baking flour??
    Thanks!! =)

    Reply

    • Diane hartley on June 16th, 2014 at 8:23 pm

      No just cake flour you buy at store!

      Reply

      • Paola Avila on June 19th, 2014 at 7:01 pm

        Thank you! =)

        Reply

    • Michelle on June 17th, 2014 at 4:40 pm

      Hi Paola, No, cake flour is not the same thing as a cake mix, it is an actual type of flour that results in a finer crumb than all-purpose flour. If you cannot buy it at your local grocery store (almost all of them sell it), you can substitute all-purpose flour and cornstarch – substitution can be found here – http://www.browneyedbaker.com/substitutions/

      Reply

      • Paola Avila on June 19th, 2014 at 7:01 pm

        Hello Michelle! Thank you very much for your replay :) I live in Costa Rica so here is not easy to find different kinds of flour, so your idea of the substitution will be super usefull! Thanks again!

        Reply

  12. marcie on June 16, 2014 at 5:29 pm

    This is the perfect cake to serve with all the sweet, gorgeous fruit out there right now! The cream cheese flavor must put it over the top!

    Reply

  13. Best Auto Repair Greenville SC on June 16, 2014 at 5:54 pm

    Hello There. I found your blog using msn. This is a very well written article.
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  14. Angelyn @ Everyday Desserts on June 16, 2014 at 6:42 pm

    this looks like the perfect pound cake recipe! pinning this one for sure! yum!!

    Reply

  15. barb on June 16, 2014 at 9:07 pm

    So it’s in the oven but it’s taking forever to bake–keep adding five more minutes cuz knife is still sticky after inserting in the cake. Batter tasted good, so….i have a good feeling about this one, once its finally done, lol.

    Reply

  16. Shannon on June 16, 2014 at 11:42 pm

    I’m so excited to see this post! My mom has been making this for as long as I can remember. I’ve even had this as my birthday cake instead of regular cake. (I’m not a big fan of icing.) Looks delicious, I’m going to have to make one now!

    Reply

  17. Kathy on June 17, 2014 at 12:55 am

    I love your recipes, but was wondering what could be substituted to lower the fat and sugar. Any suggestions would be appreciated.

    Reply

    • Michelle on June 17th, 2014 at 4:44 pm

      Hi Kathy, I would not recommend altering this recipe in terms of the butter or sugar. The ratios are what make the cake what it is. You could just do smaller serving sizes.

      Reply

    • Winnie on July 20th, 2014 at 10:23 pm

      I tried the recipe but cut the sugar by 1/3. The cake is stil a little bit too sweet for me but acceptable with a sip of espresso!

      Reply

  18. Rebecca @ Sweet & Simple Life Blog on June 17, 2014 at 9:52 am

    Okay, this looks amazing. One of my all-time favorite desserts is angle food cake with strawberries and ice cream (never been a whipped cream fan). I’ll be checking out your angle food cake recipe, and will definitely save this pound cake for later. :)

    Reply

  19. Alicia on June 17, 2014 at 3:18 pm

    Good Afternoon! Just curious what would you substitute for cream cheese if you weren’t partial to the flavor? Would you use regular butter? Thanks in advance!

    Reply

    • Michelle on June 18th, 2014 at 9:37 am

      Hi Alicia, Yes, you could just substitute butter.

      Reply

  20. ByMichaela Cakes & Cupcakes on June 17, 2014 at 5:17 pm

    I don’t have a bundt tin, could I cook the same quantity in another tin?
    If so what size do you suggest and for how long please?
    Love love love your recipes and blog. You are my go-to, your recipes never fail me x x

    Reply

    • Michelle on June 18th, 2014 at 9:35 am

      You could, but it would need to be of the same capacity, or you would need to divide the batter. This is a great site for comparing pan sizes and capacity, I would check that in conjunction with the pans that you do have available: http://www.joyofbaking.com/PanSizes.html. The pan used for this recipe is a 12-cup Bundt.

      Reply

      • Sally on June 19th, 2014 at 4:34 am

        I don’t have a bundt pan and I’m planning to bake this in two loaf pans. I’m checking other recipes for baking times.

        Reply

  21. Meriem @ Culinary Couture on June 17, 2014 at 11:54 pm

    Wow these photos are amazing!

    Reply

  22. by Michaela Cakes & Cupcakes on June 18, 2014 at 1:18 pm

    Thank you Michelle, thats great. I will have a play tomorrow and let you know the outcome x

    Reply

  23. Zubaidah Hamzah on June 20, 2014 at 11:05 am

    I have just baked this tonight. Cooling it now. Will try it for breakfast tomorrowm I am in malaysia, it’s 11.05 pm now. I am going to soon and dream of the cake!

    Reply

  24. Amelie on June 21, 2014 at 3:24 am

    I just tried this, total flop :( It was raw on the inside, way too brown on the outside, and super oily. Any idea of what happened? It was super disappointing, I’ll try it again soon, but I’m wondering why it failed so I can prevent it next time I make it. Thanks!

    Reply

  25. Heather @ My Overflowing Cup on June 21, 2014 at 9:25 pm

    I’ve never had a pound cake with cream cheese in it, but it sounds incredible. Thanks for the recipe. Great pics, by the way.

    Reply

  26. Sandi on June 22, 2014 at 12:10 am

    Can you replace the butter with coconut oil or maybe just half of it.

    Reply

  27. Renee @ Awesome on $20 on June 25, 2014 at 12:16 am

    I love a pound cake. It’s beautiful all on its own or the perfect pallet for so many flavors. This one looks beautiful.

    Reply

  28. Kristine on July 2, 2014 at 11:00 am

    Hi Michelle.
    Gonna make this today, and I’m very excited about it.
    Can I ask you, generally, does your baking recipes call for hot air oven or just plain heat, no air? :)

    Reply

    • Michelle on July 2nd, 2014 at 8:58 pm

      Hi Kristine, I’m not sure exactly what you’re referring to; I assume convection? If so, all of my recipes are formulated for regular, conventional ovens. If you use a convection oven, you should use the recommended adjustments from the manufacturer.

      Reply

      • Kristine on July 3rd, 2014 at 3:21 am

        Hi Michelle.
        Thank you for your reply, and yes, I meant convection – couldn’t remember the english term, so just translated directly from danish :P
        I chose to use plain heat, no convection, and I had a bit of trouble getting the cake baked through. The dough itself was easy-peasy to make and I followed the recipe to every detail, even having the ingredients at room temperature (something I’m not usually doing).
        My cake ended up being quite dark on the outside before it was baked, and I had to go over the reccomended 1 1/2 hours before it was done.
        Don’t know what I did wrong, maybe my Bundt pan was too small so the cake was too high to cook propably through. It didn’t have any measurements.
        Also the cake rise quite high during baking, making the buttom a bit round and uneven, so when I turn it around the buttom of the cake isn’t all flat.
        Hope you can give me some good tips, or let me know if I did something wrong :) Thank you again for sharing!

        Reply

  29. Maureen on August 4, 2014 at 5:08 pm

    What happens if you don’t read the recipe quite right and USE all purpose flour? Darn…

    Reply

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