Easy Cream Cheese Pound Cake Recipe
My husband, bless his heart, isn’t the biggest dessert person. UNTIL I MAKE THIS CAKE. Seriously, the man turns into a cake-monster. He’ll be all, “Oh, I’ll just have a sliver,” and then next thing you know, half the cake is GONE. My kid? Forget about it. She calls it “happy cake,” and honestly, that’s the perfect description. It’s been a staple for birthdays, random Tuesday nights (don’t judge), and even once for breakfast when we had zero other options. Oops!
Why You’ll Love This Easy Cream Cheese Pound Cake Recipe
Okay, so, why will you be obsessed? Let me count the ways:
- It tastes like a fancy bakery cake, but you can whip it up in your pajamas. Real win.
- The cream cheese gives it this insane, almost addictive tang.
- It’s ridiculously forgiving. Seriously, I’ve messed up measurements and it still comes out delicious.
- It’s a crowd-pleaser. Even picky eaters are powerless against its charms.
- Leftovers (if there ARE any) are amazing with coffee the next morning. Just sayin’.
How to Make It
Alright, listen up! Making this cake is way easier than folding laundry (and way more rewarding). First, you gotta cream together the butter and cream cheese until it’s all smooth and dreamy. Don’t skimp on this step! It’s key to that perfect texture. Then, you slowly add in the sugar, making sure everything is well combined. Beat in the eggs one at a time. Don’t just dump them in all at once! You gotta incorporate each one properly. Next, you’re gonna whisk together all the dry ingredients. Don’t forget the salt! It balances everything out. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix, okay? Overmixing leads to a tough cake, and nobody wants that. Grease and flour a 9×5 inch loaf pan. This is important unless you want a cake that’s glued to the pan. Pour the batter into the prepared pan and bake. Let the cake cool in the pan for a bit before turning it out onto a wire rack to cool completely.
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Ingredient Notes
- Cream Cheese: Okay, full-fat cream cheese is where it’s at. Don’t even try using the low-fat stuff unless you’re okay with a slightly less decadent experience. Plus, make sure it’s SOFT. Like, sitting-on-the-counter-for-an-hour soft.
- Butter: Unsalted is best, that way YOU control the saltiness. But honestly, I’ve used salted in a pinch and it was fine. Just maybe skip the extra pinch of salt in the dry ingredients.
- Sugar: Granulated sugar is the classic choice. But hey, brown sugar gives it a nice little caramel-y vibe if you’re feeling adventurous.
- Eggs: Large eggs, always. And try to let them come to room temperature too – it helps everything mix together better. If you forget? Just stick ’em in a bowl of warm (not hot!) water for a few minutes.
- Vanilla Extract: Don’t skimp on the vanilla! It adds so much flavor. Real vanilla extract is always better than imitation, but if you’re on a budget, imitation will work in a pinch.
- All-Purpose Flour: I haven’t tried this with gluten-free flour, so I can’t vouch for it. But if you do, let me know how it goes!
- Baking Powder: Make sure your baking powder is fresh! Old baking powder won’t give you the rise you need.
- Salt: Just a pinch! It balances out the sweetness and makes all the other flavors pop.
Recipe Steps
- Cream: Combine butter and cream cheese until smooth.
- Add Sugar: Gradually add sugar and mix well.
- Incorporate Eggs: Beat in eggs one at a time.
- Combine Dry: Whisk together flour, baking powder, and salt.
- Mix Wet & Dry: Gradually add dry ingredients to wet ingredients until just combined.
- Prepare Pan: Grease and flour a loaf pan.
- Bake: Pour batter into pan and bake until golden and a toothpick comes out clean.
- Cool: Let cake cool in pan before transferring to a wire rack to cool completely.
What to Serve It With
Okay, so this cake is pretty amazing on its own, but if you want to take it to the next level…
- Fresh Berries: Strawberries, raspberries, blueberries – they all pair perfectly with the tangy cream cheese.
- Whipped Cream: A dollop of freshly whipped cream is always a good idea.
- Chocolate Sauce: Because chocolate makes everything better.
- A Dusting of Powdered Sugar: Simple but elegant.
- Coffee or Tea: The perfect accompaniment to a slice of cake.
Tips & Mistakes
- Don’t overmix the batter! Overmixing will develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Make sure your ingredients are at room temperature. This will help them mix together more easily and create a smoother batter.
- Grease and flour your pan thoroughly. This will prevent the cake from sticking. I like to use baking spray with flour in it for extra insurance.
- Don’t open the oven door too early. This can cause the cake to collapse. Wait until the cake is mostly set before opening the door to check for doneness.
- If the top of the cake is browning too quickly, tent it with foil.
- Don’t be afraid to experiment! Add a little lemon zest, almond extract, or even a handful of chocolate chips to the batter.
Storage Tips
Okay, so if you actually have leftovers (highly unlikely), store them in an airtight container at room temperature for up to 3 days. Or, if you want to keep it longer, wrap it well and store it in the fridge for up to a week. Honestly, though, I usually just wrap a slice in plastic wrap and grab it straight from the fridge for a cold-cake-for-breakfast situation. Don’t judge me. You’ll do it too.
Variations and Substitutions
- Lemon Cream Cheese Pound Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Chocolate Chip Cream Cheese Pound Cake: Fold in a cup of chocolate chips to the batter.
- Nutella Swirl Cream Cheese Pound Cake: Swirl in a few tablespoons of Nutella to the batter before baking. (I actually tried this once when I was out of vanilla – AMAZING).
- Different Extracts: Almond, orange, peppermint… go wild! Just don’t use too much. A little goes a long way.
- Greek Yogurt: Okay, I’ve swapped some of the cream cheese for Greek yogurt when I was trying to be “healthy.” It’s not quite the same, but it’s still good!
Frequently Asked Questions
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Easy Cream Cheese Pound Cake Recipe
Ingredients
Main Ingredients
- 1.5 cups unsalted butter softened
- 8 oz cream cheese softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour sifted
- 1 tbsp vanilla extract
- 0.5 tsp salt
Instructions
Preparation Steps
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, beat the butter and cream cheese together until smooth and creamy.
- Gradually add the sugar, beating until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and salt.
- Gradually add the sifted flour, mixing until just combined. Avoid overmixing.
- Pour the batter into the prepared bundt pan and spread evenly.
- Bake in the preheated oven for 80 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
