Easy Cream Cheese Pound Cake

Discover A simple and delicious easy cream cheese pound cake recipe that is perfect for any occasion.

Indulge in an Easy Cream Cheese Pound Cake

This easy cream cheese pound cake recipe offers a moist and tender texture. It’s remarkably simple to make and delivers a classic flavor. This cake is great for both beginners and experienced bakers. The use of cream cheese adds a lovely tang and richness. that’s a cause of makes it stand like from traditional pound cakes. It’s a delightful treat everyone will enjoy. In addition, it’s extremely versatile, and it can be served plain or with your favorite toppings.

The Magic of Cream Cheese in Pound Cake

The key to this recipe’s success is the cream cheese. Cream cheese makes the cake incredibly moist. It also gives the cake a slightly tangy flavor. This contrasts nicely with the sweetness. moreover, it’s helps to create a wonderfully tender crumb. This is something that regular butter alone can’t achieve. Therefore, this ingredient elevates the cake. Cream cheese pound cake is a must-try for any cake lover.

Understanding the Cream Cheese Role

Cream cheese not only adds to the flavor but also the structure. Its high fat content makes the cake moist. The acidity helps in tenderizing the gluten. Therefore, this results in a very delicate crumb. It’s a game-changer in baking. Consequently, the cake has an unparalleled texture.

Simple Ingredients for a Delicious Pound Cake

This recipe uses simple ingredients, yet the results are amazing. You need flour, sugar, eggs, and, of course, cream cheese. Furthermore, some butter and vanilla extract enhance the flavor. These common ingredients create something special together. Additionally, you might want a pinch of salt to balance the sweetness. Essentially, the ingredients are easy to find in most grocery stores.

IngredientsQuantity
All-Purpose Flour3 cups
Granulated Sugar3 cups
Unsalted Butter, Softened1 cup (2 sticks)
Cream Cheese, Softened8 ounces
Large Eggs6
Vanilla Extract1 tablespoon
Salt1/2 teaspoon
Baking powder3-4 teaspoon

Easy Steps to Make Your Pound Cake

Making this cream cheese pound cake is straightforward. First, you need to cream the butter and cream cheese. Then, gradually add the sugar. Then, beat in the eggs just for one at a time. Finally, add the dry ingredients and vanilla. Bake until golden. Ultimately, you’ll have a perfect cake with minimal effort. This simple method ensures success every time.

To begin making your easy cream cheese pound cake, preheat your oven to 325°F (160°C). Grease and flour a 9×13 inch baking pan, or a bundt pan. In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Gradually add the sugar and continue to beat until the mixture is light and creamy. Then, beat in the eggs one at a time, making sure that each is fully incorporated before adding the next. Stir in the vanilla extract. In this separate bowl, whisk together for a flour and salt.

One by one must add the dry ingredients to your wet ingredients, then mixing on low speed until just combined. But you must be careful and not to overmix. for the batter into the prepared your pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let your cake so cool in your pan between 10-15 min before inverting it onto a wire rack to so cool completely.

Baking Tips for the Best Results

For best results, ensure your ingredients are at room temperature. This helps them blend more easily. Avoid overmixing the batter; just mix until combined. Overmixing can make the cake tough. In addition, do not open the oven door during baking. This can cause the cake to sink. Finally, let the cake cool completely before slicing it. This will keep the slices neat. These baking tips will ensure your cream cheese pound cake is perfect.

Easy cream cheese pound cake on a white plate.
A moist and flavorful easy cream cheese pound cake.

Room Temperature Ingredients

Using ingredients at room temperature is important. It allows for the best emulsion. Ingredients like butter and cream cheese blend much better. Consequently, the batter is smoother. This results in a lighter cake.

Avoiding Overmixing

Overmixing the batter activates the gluten. This results in a dense, tough cake. Mix until the flour is just incorporated. Furthermore, it’s okay to see some streaks of flour. These will disappear during baking.

The Importance of Cooling

Cooling the cake completely is crucial. It allows the cake to set properly. If sliced warm, it might fall apart. you must be so patient, because is a fully cooled cake is easier to serve. Undoubtedly, it will also taste better.

How to Serve your Cream Cheese Pound Cake

Sure is so excellent on its own. It also compliments many other additions. You can top it with fresh berries and whipped cream. A simple glaze is another great choice. A scoop of ice cream makes it extra indulgent. Moreover, it pairs well with coffee or tea. Therefore, there are many ways to enjoy this cake.

Serving Ideas and Variations

  • Serve it with fresh strawberries and whipped cream for a classic treat.
  • Top it with a lemon glaze for a bright, citrusy twist.
  • Add a scoop of vanilla for an indulgent dessert.
  • Dust with powdered sugar for a simple yet elegant look.
  • Try it with a chocolate sauce for another delicious dessert idea.

Storage Tips to Keep it Fresh

You should be a wrap it tightly. You can keep it at room temperature for a few days. Alternatively, you can refrigerate it for longer storage. Always ensure it’s in an airtight container. This will help maintain its moisture. Hence, these storage tips will help you enjoy it longer.

Keeping it Moist and Delicious

For best results, keep the cake wrapped or in an airtight container. This will prevent it from drying out. Specifically, refrigerating it can extend its life. This will also maintain its fresh flavor.

How Long Will It Last?

At room temperature, this cream cheese pound cake will last for about three days. In the refrigerator, it can last for about a week. However, freezing it is a great option for even longer storage. For best results, freeze it whole or in slices.

Cream Cheese Pound Cake: Perfect for Any Occasion

This easy cream cheese pound cake is wonderful for many different gatherings. It’s an easy cake to bake. It’s perfect for casual family meals or special events. Indeed, its simplicity makes it great for busy days. The taste makes it memorable for any event.

Occasions that Call for this Cake

  • Family gatherings and holidays.
  • Birthday celebrations.
  • Potlucks and picnics.
  • Casual gatherings with friends.
  • Basically, any time you want a delicious treat.

Why It’s a Crowd-Pleaser

This cake is a classic for a good reason. It’s moist, delicious, and easy to make. Also, it’s incredibly versatile. It can be dressed up for special occasions or enjoyed just as it is. People always love its simple, yet sophisticated taste. Undoubtedly, it’s a crowd-pleaser.

Recipe Details

Here is a quick overview of the recipe details. These will help you plan your baking time. Additionally, the calorie count is an estimate to help with your requirements.

DetailValue
Prep Time20 minutes
Bake Time50-60 minutes
Total Time1 hour 10 minutes
Calories per servingApproximately 350 Kcals

Troubleshooting Your Cream Cheese Pound Cake

Even with a straightforward recipe, baking can sometimes present challenges. Understanding common issues can help you achieve the perfect cream cheese pound cake. Let’s explore some potential problems and how to avoid them. This will ensure that your baking experience is a positive one.

Cake Sinking in the Middle

A common issue is a cake sinking in the center. This often happens due to temperature fluctuations in the oven. You make sure for not open it the oven door too often during baking. This is important for consistent heat. Another possibility is that the batter was overmixed. Overmixing can weaken the gluten structure. This can lead to a sunken center. Furthermore, ensure you are measuring ingredients correctly. Also, an incorrect baking powder level could also contribute. Finally, always make sure your oven is preheated completely before placing the cake inside.

Dry or Crumbly Cake

If your dry or crumbly, it’s might be due to overbaking. Always check the cake for doneness before taking it out of the oven. Using a skewer is the most accurate way to test for this. Also, you may have added too much flour. Flour should be measured using the spoon and level method rather than scooping. That’s by scooping can pack flour too much. Therefore, resulting in excessive amounts. Low fat content is another possible cause. Be sure you havn’t usedbefore low fat butter or a cream cheese, or omitted fat altogether. For the best results, use full fat butter and cream cheese.

Dense and Heavy Cake

It’s so dense, heavy cake often that a cause for improper mixing of the ingredients. Beating the butter and sugar until light and creamy is a crucial step. This process incorporates air into the batter. This is what makes the cake light and fluffy. Furthermore, it is extremely important to not overmix the batter after adding the dry ingredients. Mix only until the dry ingredients are incorporated, or the batter may become dense. Moreover, using cold ingredients might also cause a dense cake. Therefore, always use room temperature ingredients as specified in the recipe.

The Top of the Cake is Too Dark

If the top of your cake is browning too fast, you must cover it loosely with foil. This can be done using aluminum foil. Simply loosely cover the top of the cake with foil while baking. This can help protect the top from excessive browning. Another potential reason is that the top rack is too close to the heating element of the oven. If you suspect this to be the reason, try moving the rack down one setting. You should also reduce the oven temperature mor than 25°

Easy cream cheese pound cake on a white plate.
A moist and flavorful easy cream cheese pound cake.

Frequently Asked Questions

Is 8 oz of cream cheese 1 lb?

No, 8 oz of cream cheese is not 1 lb. One pound is equal to 16 ounces. Therefore, 8 oz is half of a pound.

Why is the price of cream cheese so high?

It’s can fluctuate due to various factors. Supply chain issues, milk prices, and demand can all impact cost. Sometimes, limited editions or seasonal changes cause price changes.

How much is 8 oz cream cheese?

The cost of 8 oz of cream cheese varies by location. It also depends on the brand and store. Check local grocery stores for accurate pricing. Also, you may want to look for discounts or coupons.

Why is pound cake called pound?

It’s got its name ,of the original recipe. This recipe calls for a pound each of butter, sugar, eggs, and flour. This straightforward recipe explains its simple name. This gives the cake its characteristic.

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Easy Cream Cheese Pound Cake

Easy Cream Cheese Pound Cake

  • Author: Serina Lopez
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x

Ingredients

Scale

1 cup (226g) unsalted butter, softened

  • 8 oz (226g) cream cheese, softened

  • 2 cups (400g) granulated sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • 2 1/2 cups (315g) all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt


Instructions

  1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan.

  2. In a large mixing bowl, cream the butter and cream cheese together until smooth and fluffy.

  3. Add the sugar and beat until light and creamy.

  4. Mix in the eggs, one at a time, followed by the vanilla extract.

  5. In a separate bowl, whisk together the flour, baking powder, and salt.

  6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

  7. Pour the batter into the prepared pan and smooth the top.

  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

  9. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.


Notes

  • Serve with fresh berries, whipped cream, or a drizzle of chocolate sauce.Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
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Kathy Roddy
Kathy Roddy

Sounds delicious and I happen to have all the ingrdients on hand .Going to try and bake this cake today!

Rose
Rose
Reply to  Kathy Roddy

Ingredient of baking powder was named but did not say when to incorporate it.

John Hunsberger
John Hunsberger

No comment

Laurann Long
Laurann Long

This is a pretty cake and I would love to try it. I’m a pound cake girl and I think my family would love it.

Monica Lewis
Monica Lewis

This Cream Cheese Pound Cake looks so good I can’t wait to make it. 🎊

Vernice
Vernice

Will make it on Sunday

Judith Harris-Odum
Judith Harris-Odum

Thank you for the simplicity of this recipe.

Kelley Stewart
Kelley Stewart

So how about baking powder or soda?? Since it’s plain flour…

Serina
Serina
Reply to  Kelley Stewart

The baking powder is very important, so you should use 3-4 teaspoons.

Kelley Stewart
Kelley Stewart
Reply to  Serina

Sounds like a huge amount of baking powder but then again I am not a baker by trade. Are you sure of the amount???

Gina
Gina
Reply to  Kelley Stewart

I use 1 teaspoon of baking powder. If you use more you risk having the cake bubble up and spilling out of the pan and into your oven.

Sheila H
Sheila H
Reply to  Kelley Stewart

NO baking powder is necessary! I make this cake all the time and it is oerfect.

Patty
Patty

Why does this cake not have baking powder or baking soda? I thought when using all purpose flour you need something to help it rise.

Serina
Serina
Reply to  Patty

No it has baking powder 3-4 teaspoon

Debbie
Debbie

You forgot to add baking powder in the ingredients list! My cake did not cook in the center.

Maryann Dube
Reply to  Debbie

3-4 teaspoons of baking powder, I would think could make a significant difference in density. What amount do you suggest is best? 3 tsp or 4 tsp?
Thank you. The cake looks delicious.

Serina
Serina
Reply to  Maryann Dube

hi Maryann, I hope you are good. 4 teaspoons of baking powder is no problem.

Maxine Wise
Maxine Wise

Has anyone used self-rising flour in this cake, and is so, did it work?

Gina
Gina
Reply to  Maxine Wise

Absolutely do not use self-rising flour!

Kathy

I can’t wait to make this beautiful cake!
What is the difference between
Salted butter and unsalted butter?
Thank you for sharing your own words and I like step by step
Instructions, I appreciate it

Serina
Serina
Reply to  Kathy

hi Kathy, you are welcome in my website, if you want a delicious cake you should use a salted butter

Jean Winston Holloway
Jean Winston Holloway

I will definitely try it, I usually make whipping cream pound cake and sour cream pound cakes.
Thank you, it looks scrumptious.

Katie Edwards

I enjoyed the information given for the pound cake. I learned a lot how to bake a perfect cake. Thank you

Norvell
Norvell

Thanks for the recipe. I have done so many wrong steps for this cake. I’m happy and I will make this cake for Sunday dinner

Diane
Diane

Can you use cake flour instead of flour and baking powder what you think

nina
nina

gooood 

sofi
sofi

yaaamyy

Betsy
Betsy

Definitely making this cake soon

Faye
Faye

Nice

Angela
Angela

Will definitely try these tips

San
San

You didn’t say when to add the baking powder into the ingredients in the bowl. I know it should have been added with the dry ingredients but for some one not familiar with cake making my get confused just FYI

I did it!
I did it!

Just made this cake today. In the past my cake wouldn’t cook all the way through. I baked it a little longer, it came out perfect!!!! I used lemon extract instead of vanilla. I’ll use this recipe from now on. Thank you so much!

Candace
Candace

I made this and it was so good. My cake did sink in the middle but I had opened the oven after the cake had begun to rise because I had so much batter I made little bunt cakes too. I should have put them both in at the same time. I know better. But all the cakes were baked all the way through, moist, and delicious.
The whole family loved them.
Thank you for the recipe!