Cream cheese pound cake recipe

4 Min Read

Indulge in the velvety richness of a Cream Cheese Pound Cake, a timeless classic that never fails to delight the taste buds.

This decadent dessert combines the tangy creaminess of cream cheese with the buttery goodness of a traditional pound cake, resulting in a moist and flavorful treat that’s perfect for any occasion.

Whether you’re craving a simple yet indulgent dessert for a family gathering or looking to impress guests at a dinner party, this Cream Cheese Pound Cake recipe is sure to satisfy even the most discerning palates.


For the cake:

  • 1 cup unsalted butter, softened
  • 1 (8-ounce) package cream cheese, softened
  • 3 cups granulated sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt

For the glaze (optional):

  • 1/4 cup unsalted butter
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract


Preheat your oven to 325°F (165°C) and grease a 10-inch tube or bundt pan. In a large mixing bowl, cream together the butter and cream cheese until smooth.

Gradually add the sugar, beating until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the flour and salt, mixing until just combined.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the glaze (optional):

In a small saucepan, combine the butter, sugar, water, and vanilla extract.

Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture is smooth.

Remove from heat and let cool slightly. Drizzle the glaze over the cooled cake.

Nutritional Facts

  • Serving Size: 1 slice
  • Calories: 380
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 110mg
  • Sodium: 160mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 1g
  • Sugars: 35g
  • Protein: 5g


1. Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but you may want to reduce or omit the additional salt called for in the recipe to avoid over-salting the cake.

2. Can I make this cake ahead of time?

Absolutely! This Cream Cheese Pound Cake actually tastes better the next day as the flavors have had time to meld together. Simply store it in an airtight container at room temperature or in the refrigerator.

3. Can I add flavorings like lemon or almond extract to the cake batter?

Certainly! Feel free to experiment with different flavorings to customize the cake to your liking. Lemon or almond extract would both be delicious additions.

4. Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

5. Can I omit the glaze?

Of course! The glaze is optional and can be omitted if you prefer a simpler presentation. The cake is delicious on its own or served with fresh berries and whipped cream.

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