Cream Cheese Pound Cake
Published 5/7/2022 • Updated 3/20/2023
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This cream cheese pound cake is perfectly rich and moist and topped with a decadent cream cheese icing. Serve with berries, and enjoy!
The BEST Cream Cheese Pound Cake
If you love traditional pound cake, you’ll absolutely adore this pound cake that’s amped up with flavor thanks to cream cheese. Top it with a cream cheese icing, and some fresh berries, and get ready to wow any guest.
What is pound cake? Pound cake is called pound cake because the traditional recipe calls for a pound of each ingredient — a pound of sugar, butter and flour.
why you’ll love it
This pound cake is easily sliced into 8 generous slices, making it a great dessert to pass or serve a crowd at your next get together.
You can get creative with the toppings and make this pound cake your very own.
Looks and tastes oh so fancy, but bakes in under an hour.
Pound Cake Ingredients
Pound Cake
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Cream cheese
- Granulated sugar
- Sour cream
- Vanilla extract
- Eggs
Cream Cheese Icing
- Cream cheese
- Powdered sugar
- 2% milk
Toppings
- Fresh berries
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
How to Make Cream Cheese Pound Cake
COmbine Dry Ingredients
First, preheat the oven to 350℉ and spray a loaf pan with nonstick baking spray. In a large bowl combine flour, baking powder and salt.
Combine Wet Ingredients
In a separate bowl, add the butter, sugar, and cream cheese and cream the ingredients together on medium speed with an electric hand mixer or stand mixer until light and fluffy (this will take about 3-4 minutes). Then, beat in the vanilla, sour cream, and eggs.
Add the Dry to the Wet
Scrape the sides of the mixing bowl down with a spatula and then slowly add the flour mixture into the wet. Carefully mix together until the batter is combined and smooth.
Want to make this a lemon pound cake? add ¼ cup fresh lemon juice during this step 😀
bake
Transfer the cake batter into the loaf pan and smooth the top. Bake at 350ºF for 50-55 minutes. Remove the cake from the oven and allow it to sit for 10-15 minutes before removing from the pan.
Make Icing
Using an electric hand mixer or stand mixer, whip the cream cheese for 1-2 minutes. Add the powdered sugar and milk and cream until the icing is smooth.
Serve & Enjoy
Pour over the top of the cooled pound cake, slice and top each slice with fresh berries. ENJOY!
FAQs
Adding cream cheese to pound cake adds both moisture and delicious richness.
Cream cheese pound cake is rich and buttery with a moist texture thanks to the cream cheese.
Storage
Store this cream cheese pound cake in an air-tight container in the fridge and enjoy for up to 3-5 days. If you’re storing right in the cake pan, simply cover and seal tightly around the edges with tin foil.
Cream Cheese Pound Cake
Ingredients
Pound Cake
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, ~1 stick, room temperature
- 4- oz. cream cheese, room temperature
- 1 cup granulated sugar
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Cream Cheese Icing
- 2 oz. cream cheese, room temperature
- 1.5 cups powdered sugar
- 3-4 tablespoons 2% milk
Topping
- Fresh berries
Instructions
Cake
- First, preheat the oven to 350℉ and spray a standard size loaf pan with nonstick baking spray.
- In a large bowl combine flour, baking powder, and salt. Set aside.
- In a separate bowl, add the butter, sugar, and cream cheese and cream the ingredients together on medium speed with an electric hand mixer or stand mixer until light and fluffy (about 3-4 minutes).
- Next, beat in the vanilla, sour cream, and eggs.
- Scrape the sides of the mixing bowl down with a spatula and then slowly add the flour mixture into the wet. Carefully mix together until the batter is combined and smooth.
- Transfer the cake batter into the loaf pan and smooth the top. Bake at 350ºF for 50-55 minutes.
- Remove the cake from the oven and allow it to sit for 10-15 minutes before removing from the pan.
Icing
- Using an electric hand mixer or stand mixer, whip the cream cheese for 1-2 minutes.
- Add the powdered sugar and milk and cream until the icing is smooth.
- Pour over the top of the cooled pound cake.
- Top each slice with fresh berries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was delicious and easy to bake. However there is no pan size. At least I didn’t see one. I used an 8.5 inch by 4.5 in pan. It was a perfect fit. The texture is perfect. This will be THE recipe I use always for pound cake from this point forward. I would have uploaded a photo but it’s gone!
Thanks for catching this, Eric! That is the correct size 🙂 I’ve added it to the recipe card. So glad you love this pound cake!