Cream Cheese Pound Cake (Sweet And Buttery) Recipe

I discovered a luscious Cream Cheese Pound Cake that instantly became one of my favorite indulgences. The blend of cream cheese, butter and sugar creates a remarkably rich, buttery treat unlike any other. I invite you to experience the decadence of a classic dessert that remains truly irresistible at any celebration.

I first experimented with this Cream Cheese Pound Cake recipe when I was trying to mix up my usual dessert routine. Its rich and sweet flavor has made it my go-to treat whether I’m enjoying breakfast, an afternoon tea, or a little dessert after dinner.

I start with 8 ounce cream cheese and 1/2 cup unsalted butter, mixing them until they are perfectly smooth before adding in the sugar and eggs. A splash of vanilla extract makes all the difference and ties everything together.

Then I gently fold in the all-purpose flour with just the right touch of baking powder and salt to give it that light yet dense finish. I’ve always been a bit obsessed with recipes that combine tradition and innovation, like many celebrated Cream Cheese and Pound Cake recipes I came across in food videos and cooking blogs.

This recipe is truly a keeper and i think you’ll fall in love with it too.

Why I Like this Recipe

I really love this recipe because it gives me a rich, buttery flavor and that cream cheese taste is just out of this world. I also appreciate how easy it is to follow and make, even if i mess up a step here and there it still turns out pretty awesome. I like that i can eat it for breakfast, tea time or as a dessert so i never get bored of it. And honestly, every time i bake it, it reminds me of those warm, comfortable memories from my childhood.

Ingredients

• Cream cheese adds tangy creaminess, provides protein and moisture that enrich every bite.
• Unsalted butter gives rich flavor and moisture, helpin the cake stay tender.
• Granulated sugar sweetens the cake, adds structure and a slight caramel note.
• Eggs bind all the ingredients, add protein and help with a good rise.
• Vanilla extract boosts flavor with its sweet, aromatic punch.
• All-purpose flour supplies carbohydrates, offers structure and a firm texture.
• Baking powder is a leavening agent that makes the cake light and fluffy.
• Salt enhances overall flavor and balances out the cake’s sweetness.

Ingredient Quantities

• 8 ounce cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

How to Make this

1. Preheat your oven to 350°F and grease a loaf pan well so the cake won’t stick.

2. In a big bowl, beat the softened cream cheese, unsalted butter and granulated sugar together until the mixture is smooth and a bit fluffy.

3. Crack in the eggs, one at a time, beating after each addition until they’re mixed in well.

4. Stir in the vanilla extract until everything looks nice and even.

5. In another bowl, whisk together the all-purpose flour, baking powder and salt.

6. Gradually fold the dry ingredients into the wet mix, being careful not to overmix, so your cake stays tender.

7. Pour the batter into your prepared pan and spread it out evenly.

8. Bake for 45-55 minutes or until a toothpick poked in the center comes out clean.

9. Let the cake cool in the pan for about 10 minutes, then take it out and place it on a cooling rack.

10. Once completely cooled, slice it up and enjoy this rich, sweet, and buttery delight for breakfast, tea time or dessert!

Equipment Needed

1. Oven (preheated to 350°F)
2. Loaf pan (well greased)
3. Large mixing bowl (for cream cheese, butter and sugar)
4. Electric mixer or hand whisk (for beating the mixture)
5. Second bowl (for combining flour, baking powder and salt)
6. Whisk (for the dry ingredients)
7. Rubber spatula (for gently folding the dry mix into the wet mix)
8. Measuring cups and spoons (to accurately measure ingredients)
9. Toothpick (to test the cake’s doneness)
10. Cooling rack (for letting the cake cool after baking)

FAQ

Cream Cheese Pound Cake (Sweet And Buttery) Recipe Substitutions and Variations

• If you can’t find cream cheese, try using Neufchatel cheese. It’s a bit lighter but works pretty well as a substitute.
• No unsalted butter? You can use salted butter instead. Just cut down on the extra salt in the recipe a little.
• Don’t have granulated sugar on hand? Coconut sugar is a good swap. Just keep in mind it might give a slightly different flavor.
• If you’re out of eggs, you can use about 1/4 cup unsweetened applesauce per egg. It changes the texture a bit but still tastes great.

Pro Tips

1. Make sure all your ingredients are at room temp so they blend better and you dont end up with lumps in your batter
2. When you fold in the flour mixture, do it slowly and gently, cause overmixing can make your cake really tough
3. Always check your cake a few minutes before the end of the baking time since every oven bakes a bit different, so if your toothpick isnt coming out clean, let it bake a little longer
4. Let the cake cool in the pan for at least 10 minutes before you take it out, it helps it settle and makes it easier to slice without crumbling
5. Use a good quality cream cheese and butter, since they really add to the rich flavor and texture of your cake