If you’ve ever wanted a cake that feels like a warm hug wrapped in buttery, creamy sweetness, then you are absolutely going to adore this Cream Cheese Pound Cake Recipe. This classic dessert is a perfect balance of dense, moist, and fluffy textures, all coming together with the rich tang of cream cheese and the comforting flavors of vanilla and almond extracts. Whether it’s for a casual afternoon treat or a special celebration, this pound cake brings a timeless, homemade charm that’s easy enough for any baker to master and sure to become a cherished favorite.
Ingredients You’ll Need
This Cream Cheese Pound Cake Recipe calls for a handful of simple, pantry-friendly ingredients that each play a crucial role. From the creamy richness of butter and cream cheese to the sweet lift provided by the eggs and sugar, every component contributes to the cake’s perfect crumb, flavor, and moistness.
- Butter, softened: Adds rich flavor and creates a tender crumb when creamed with sugar.
- Cream cheese, softened: Gives the cake its signature moist texture and subtle tang.
- All-purpose flour: Provides the structure for the cake—choose a good-quality flour for best results.
- Sugar: Sweetens the cake and helps in achieving a light, fluffy texture.
- Large eggs: Bind ingredients together and add richness and stability.
- Vanilla extract: Enhances the cake’s sweet, buttery flavor with familiar warmth.
- Almond extract: Adds a subtle, nutty aroma that perfectly complements the cream cheese.
- Salt: Balances sweetness and deepens flavor complexity.
How to Make Cream Cheese Pound Cake Recipe
Step 1: Preheat Oven and Prepare Pan
Start by heating your oven to a gentle 325°F (165°C). This slower baking temperature ensures the cake cooks evenly without drying out. Grease and flour a bundt pan thoroughly so that your cake will release easily once baked, preserving its beautiful shape.
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat the softened butter, cream cheese, and sugar together until the mixture becomes light and fluffy, usually about 3 to 4 minutes. This process incorporates air into the batter, which is the secret to that delicate, tender crumb this cake is known for.
Step 3: Add Eggs and Extracts
One at a time, add the eggs into the creamy mixture, beating well after each addition to keep your batter smooth and emulsified. Then stir in the vanilla and almond extracts to infuse your cake with its signature sweet and nutty aroma.
Step 4: Incorporate Dry Ingredients
Gradually sift in the flour and salt, mixing gently as you go. The key here is to combine until everything is just smooth—overmixing can toughen the cake’s texture, so patience and light hand are your friends!
Step 5: Fill the Pan and Bake
Pour the luscious batter into your prepared bundt pan and smooth the top with a spatula for an even surface. Place the pan in the oven and bake for 60 to 70 minutes. You’ll know your cake is ready when a toothpick inserted in the center comes out clean, signaling that perfect bake.
Step 6: Cool and Remove
Allow the cake to cool in the pan for about 10 minutes—this resting time helps it firm up enough for easy removal. Then carefully invert the pan onto a wire rack to let the cake cool completely before slicing, ensuring a flawless texture every time.
How to Serve Cream Cheese Pound Cake Recipe
Garnishes
This pound cake is deliciously satisfying on its own, but you can elevate it with simple garnishes like a dusting of powdered sugar, a drizzle of fresh lemon glaze, or scattered fresh berries. Whipped cream or a dollop of mascarpone also add a creamy contrast to each bite.
Side Dishes
Pairing your Cream Cheese Pound Cake Recipe with complementary sides takes the experience to a new level. Try serving it alongside a cup of strong coffee or a fragrant herbal tea. Fresh fruit compotes or a scoop of vanilla ice cream make for delightful accompaniments, giving a perfect balance of sweetness and freshness.
Creative Ways to Present
For gatherings, consider slicing the cake and presenting it with an array of toppings so guests can customize their pieces—think assorted nuts, chocolate shavings, or flavored syrups. Or, use the pound cake as a base for a trifle layered with custard, fruit, and cream for an impressive dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, store your pound cake wrapped tightly in plastic wrap or in an airtight container at room temperature. It will stay fresh and moist for up to 3 days, making it perfect for preparing ahead of time when needed.
Freezing
You can freeze this cake to enjoy later by wrapping it well in plastic wrap and aluminum foil or placing it in a freezer-safe container. When stored correctly, it keeps beautifully for up to 2 months—just thaw it in the fridge overnight before serving.
Reheating
If you prefer your pound cake warmed, pop individual slices in the microwave for 10 to 15 seconds or wrap slices in foil and warm in the oven at 300°F (150°C) for about 10 minutes. This warms the cake through while keeping it delectably soft.
FAQs
Can I substitute butter with margarine in this recipe?
Butter is preferred for its flavor and texture in this Cream Cheese Pound Cake Recipe, but if necessary, margarine can be used. Keep in mind that the taste and the crumb might be slightly different since margarine has more water and less richness.
Is it necessary to use both vanilla and almond extract?
While the vanilla extract provides a classic warm aroma, the almond extract adds a lovely nutty depth that really makes this pound cake stand out. Using both is recommended, but if you don’t have almond extract, you can skip it or add a little extra vanilla instead.
How do I know when the cake is fully baked?
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs clinging to it, your pound cake is perfectly baked. Avoid opening the oven too early to prevent sinking.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend designed for baking. However, results might vary in texture and rise, so choose a blend that contains xanthan gum or another binder to help keep the cake structure intact.
What type of cream cheese should I use?
Use full-fat cream cheese for the best flavor and texture in your Cream Cheese Pound Cake Recipe. Low-fat or whipped versions may alter the cake’s moisture and richness, so stick to full fat for that classic moist and dense crumb.
Final Thoughts
This Cream Cheese Pound Cake Recipe is a true love letter to classic baking, bringing together simple ingredients in a way that delights every bite. Whether you’re sharing it with friends, family, or enjoying it quietly with a cup of tea, it’s a recipe that promises comfort and joy every time. Give it a try—you might just find it becoming your go-to cake for every occasion!
Print
Cream Cheese Pound Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Cream Cheese Pound Cake is a rich, dense, and moist dessert made with a blend of butter, cream cheese, and sugar, baked to golden perfection in a bundt pan. Featuring the subtle flavors of vanilla and almond extracts, this classic pound cake offers a tender crumb and a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup butter, softened
- 8 oz cream cheese, softened
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 3 cups all-purpose flour
- 3 cups sugar
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (165°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter, cream cheese, and sugar together using an electric mixer until the mixture is light, fluffy, and well combined. This should take about 3-4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla and almond extracts for added flavor.
- Incorporate Dry Ingredients: Gradually add the all-purpose flour and salt to the wet ingredients. Mix gently and evenly until the batter is smooth. Be careful not to overmix to maintain the delicate texture.
- Fill the Pan: Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even baking.
- Bake: Place the bundt pan in the oven and bake for 60-70 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is ready.
- Cool and Serve: Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely. Once cooled, slice and enjoy your delicious cream cheese pound cake!
Notes
- For best results, make sure both the butter and cream cheese are softened to room temperature before mixing.
- Do not overmix the batter as it can lead to a dense cake texture.
- Allow the cake to cool properly to ensure easy slicing and optimal texture.
- This cake pairs well with fresh berries or a dusting of powdered sugar for added presentation.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
