Cream Cheese Pound Cake is one of my favorite classic desserts when I want something rich, buttery, and incredibly satisfying. I love how the cream cheese creates a velvety, tender crumb while the combination of vanilla and almond extracts adds a warm, inviting flavor. Whether I serve it during the holidays, at family gatherings, or simply with a cup of coffee, this homemade cake always feels like a special treat.
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 teaspoon vanilla extract
½ teaspoon almond extract
¼ teaspoon salt
Directions
I preheat my oven to 325°F (165°C) and grease and flour a Bundt pan thoroughly.
I cream together the softened butter, cream cheese, and sugar until the mixture becomes light and fluffy.
Then I add the eggs one at a time, mixing well after each addition.
I stir in the vanilla extract and almond extract until evenly incorporated.
I gradually add the flour and salt, mixing just until the batter becomes smooth and fully combined.
Next I pour the batter into the prepared Bundt pan and spread it evenly.
I bake the cake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Then I let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
I slice and serve once the cake has fully cooled.
Servings and Timing
Prep Time: 20 minutes
Cook Time: 70 minutes
Total Time: 90 minutes
Servings: 12 servings
Calories: Approximately 620 kcal per serving
Variations
I sometimes add the zest of a lemon or an orange to brighten the flavor without overpowering the rich cake. When I want extra texture, I fold chopped pecans or walnuts into the batter before baking. I also enjoy adding mini chocolate chips for a sweeter twist or serving each slice with fresh strawberries and whipped cream. For a simple finishing touch, I drizzle a vanilla glaze over the cooled cake or dust it lightly with powdered sugar.
Storage/Reheating
I store the pound cake in an airtight container at room temperature for up to four days. If I want to keep it fresh longer, I refrigerate it for up to one week, making sure it is well wrapped to prevent it from drying out. For long-term storage, I wrap individual slices tightly in plastic wrap and freeze them for up to three months. When I’m ready to enjoy a slice, I thaw it at room temperature or warm it in the microwave for about 10 to 15 seconds to restore its soft texture.
FAQs
Why does cream cheese make pound cake better?
I find that cream cheese adds moisture, richness, and a fine, velvety crumb that makes the cake softer than a traditional pound cake.
Can I freeze Cream Cheese Pound Cake?
Yes. I wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing it for up to three months.
Why is my pound cake dense?
I make sure not to overmix the batter after adding the flour, and I always use room-temperature ingredients so everything blends evenly.
Can I use a loaf pan instead of a Bundt pan?
Yes. I divide the batter between loaf pans and adjust the baking time, checking for doneness with a toothpick.
What can I serve with this pound cake?
I enjoy serving it with fresh berries, whipped cream, vanilla ice cream, fruit preserves, or simply a dusting of powdered sugar.
Conclusion
I always come back to this Cream Cheese Pound Cake because it delivers a wonderfully rich flavor and a perfectly tender texture every time. The recipe is simple to make, stores beautifully, and works just as well for celebrations as it does for everyday desserts. Once I bake this classic cake, I always have a delicious homemade treat that’s ready to impress family and friends.
📖 Recipe:
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Cream Cheese Pound Cake
- Total Time: 90 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A rich, buttery cream cheese pound cake with a velvety, tender crumb and delicate vanilla and almond flavors. Perfect for holidays, family gatherings, or an everyday dessert with coffee.
Ingredients
1 cup butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C) and thoroughly grease and flour a Bundt pan.
- Cream together the softened butter, cream cheese, and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and almond extract.
- Gradually add the flour and salt, mixing just until the batter is smooth and combined.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve.
Notes
Add lemon or orange zest for a brighter citrus flavor.
Fold in chopped pecans, walnuts, or mini chocolate chips for added texture.
Serve with fresh berries, whipped cream, vanilla ice cream, fruit preserves, powdered sugar, or a simple vanilla glaze.
Store in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
Freeze tightly wrapped slices for up to 3 months and thaw at room temperature or warm briefly in the microwave.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 31 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 79 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 155 mg
