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This easy Cream Cheese Pound Cake recipe is moist, soft, and fluffy – everything you want in a traditional pound cake but made better with the addition of cream cheese. Simple ingredients transform into a masterpiece, giving this delicious cake its tender crumb and tangy yet buttery flavor.
For more pound cake recipes, try my sour cream pound cake, vanilla buttermilk pound cake, and lemon cream cheese cake!
Everyone and their mama has their own rendition of a classic pound cake recipe. Well let me be the first to tell you, this is not my mom’s recipe, nor my grandma’s – it’s MINE! 🙂
If you look at the first 10-15 recipes on google for “cream cheese pound cake”, they’re all practically the same. I’m sure they’re all very delicious, but I want to make a recipe that stood out.
I did a TON of research to make this into the perfect pound cake recipe. The top of the cake has that crackly golden crust and each slice has a velvety, moist crumb that melts in your mouth. Oh, and of course, packed with an amazing buttery cream cheese flavor!!
I also added whipped cream which helps brings out the cream cheese flavor – and let’s be clear – if it’s a cream cheese pound cake, cream cheese should be the star of the show – not the chorus.
This recipe is akin to a classic southern cream cheese pound cake, but I’d challenge it and say that it’s better because it’s softer and more flavorful. Between sweetness of the cake cake mixed with the butter and the thick cream cheese glaze on top – this cake is just out of this world. I can’t wait for you to make it!
Table of Contents
Key Ingredients
(full recipe and list of ingredients can be found in the recipe card)
- Full-fat cream cheese adds richness and moisture to the pound cake. It also gives the cake a velvety texture while creating a tender, dense crumb. I also use this in my pineapple pound cake for an ultra moist crumb.
- All Purpose Flour is best for this recipe because the high fat content of the cake needs a flour strong enough to hold it all together. For many of my pound cake recipes, I recommend cake flour, however, for this one, all purpose flour is best.
- Whipped heavy cream adds lightness and volume, helping to create a softer, more tender crumb while also enhancing its richness. Then make my oreo pound cake because it’s SO delicious.
- Sour cream contributes tanginess and moisture. It also helps to prevent the cake from drying out while balancing the dense texture of the cream cheese with a slightly airy and fluffy consistency. If you like that subtle tang, make my creme fraiche pound cake next.
- Unsalted Butter adds a rich, buttery flavor. It also helps create a tender crumb by coating the flour’s proteins in fat, preventing excess gluten development.
- Butter-flavored shortening adds buttery taste while providing stability and structure. Its higher melting point helps the cake maintain a tender crumb and stay moist for DAYS!
- Flavorings – here’s what sets this cake apart. We’re adding vanilla extract, butter vanilla emulsion, lemon extract, and almond extract. It may seem like a lot but you have to trust me on this. This cake has the best flavor! A little citrus to cut the richness, vanilla and butter extract for creaminess. Oh and almond extract for a little nutty/fruity flavor. Make my 7 flavor pound cake, donut cake or million dollar pound cake next using these flavorings!
How to make Cream Cheese Pound Cake
Prep the Cake Pan
Step 1: Preheat the oven to 325 degrees F. In a small bowl, whisk together shortening, oil, and flour until smooth. This will be the cake release.
Step 2: Use a pastry brush to coat a tube pan (or 18 cup bundt pan) with the cake release, apply liberally. Set aside.
Make the Cake Batter
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening, cream cheese, and sugar on medium speed for 8-10 minutes, until lightened in color and fluffy. Scrape down the sides of the bowl with a rubber spatula and reduce speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, about 10-15 seconds in between each addition. Add the vanilla extract, butter vanilla emulsion, lemon extract, and almond extract. Mix until combined, about 20 seconds.
Step 4: In a medium mixing bowl, add cold heavy cream and sour cream. Use an electric mixer to mix until stiff peaks form. Set aside.
Step 5: In a separate bowl, sift flour, then combine flour, baking powder, and kosher salt. Whisk together, then add half of the flour to the wet ingredients, folding in with the rubber spatula. Then fold in the whipped cream, until just combined, about 20 seconds, then fold the remainder of the flour mixture. Scrape down the sides and bottom of the bowl again, ensuring that all of the ingredients are fully incorporated and that the batter is smooth. Place back onto the stand mixer for about 10 seconds on medium speed just to ensure that the batter is smooth and everything is fully incorporated.
Step 6: Pour cake batter into the prepared pan. Bake on the bottom rack of the oven for 1 hour and 35-45 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
Glaze the Cake
Optional but recommended: Make the cream cheese glaze by mixing together cream cheese, butter and butter with an electric mixer. Mix until smooth, about 30 seconds, then add powdered sugar, milk, vanilla extract, and a pinch of salt. Continue to mix until smooth, about 1 minute. Drizzle on top of the cooled cake.
Pro Baking Tips and Tricks
When it comes to homemade pound cake, I’ve got a few tricks up my sleeve that are key to getting it just right.
- Use Room Temperature Ingredients: Ensure butter, shortening, cream cheese, and eggs are at room temperature. This allows them to mix evenly, creating a smoother batter and a tender cake.
- Cream Thoroughly: Beat the butter, cream cheese, and sugar together for at least 8 full minutes until the mixture is light and fluffy, scraping down the sides of the bowl halfway through. This step incorporates air, which helps the cake rise. It also ensures that the cream cheese is fully incorporated into the butter. This is key to getting a uniform crumb.
- Measure Ingredients Accurately: Use a kitchen scale or the spoon-and-level method for flour and ensure precise measurements for all ingredients to maintain the proper balance.
- Avoid Over-mixing: add the flour in two additions as listed in the recipe instructions.
- Use High-Quality Ingredients: Opt for full-fat cream cheese, unsalted butter, and pure vanilla extract for the best flavor and texture.
Also, it can be helpful to use an oven thermometer to measure your oven’s’ temperature. Often times, ovens are not calibrated properly – so while it may say 325 degrees F, it’s likely that the actual temperature is below or above by 25-50 degrees.
How to Serve Cream Cheese Pound Cake
Here’s the fun part! You can serve it plain or with a dusting of powdered or you can add the cream cheese glaze on top and serve with some fresh berries, a fruit compote, or even a drizzle of lemon curd.
It’s also great with a scoop of ice cream or whipped cream for added creaminess. Serve it slightly warmed or at room temperature for the best flavor and texture. 🙂
Recipe FAQs
Cream cheese adds richness and moisture to the pound cake, resulting in a tender and velvety texture. Its slight tanginess also enhances the overall flavor of the cake.
Cream cheese pound cake should be stored in an airtight container at room temperature for up to four days. For longer storage, wrap the cake tightly and freeze it for up to three months.
A dense or dry cream cheese pound cake can result from overmixing the batter, using cold ingredients, or overbaking. Ensuring all ingredients are at room temperature, mixing just until combined, and monitoring baking time can help achieve a moist and tender cake.
Yes, you can freeze cream cheese pound cake! It retains its flavor and texture well when properly stored. Wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container for up to 3 months. Thaw it at room temperature or in the refrigerator before serving, and it will taste just as fresh as when it was baked.
More Pound Cake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Cream Cheese Pound Cake
Equipment
- 18-cup Tube Pan
Ingredients
Cake Release
- 3 tbsp Vegetable Oil
- 3 tbsp Shortening
- 3 tbsp Flour
Cream Cheese Pound Cake
- 3/4 cup Salted Butter, (room temperature)
- 3/4 cup Butter-Flavored Shortening , (room temperature)
- 3 1/2 cups Sugar
- 8 oz Cream Cheese, (room temperature)
- 6 large Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 2 tsp Butter Vanilla Emulsion
- 1 1/2 tsp Lemon Extract
- 1/2 tsp Almond Extract
- 1/2 cup Heavy Cream, (cold)
- 2 tbsp Sour Cream , (cold)
- 3 1/2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
Cream Cheese Glaze
- 4 oz Cream Cheese, (room temperature)
- 2 tbsp Salted Butter, (room temperature)
- 2 1/2 cups Powdered Sugar
- 5-6 tbsp Whole Milk
- 1/2 tsp Vanilla Extract
- Pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. In a small bowl, whisk together shortening, oil, and flour until smooth. This will be the cake release. Use a pastry brush to coat a tube pan (or 18 cup bundt pan) with the cake release, apply liberally. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening, cream cheese, and sugar on medium speed for 8-10 minutes, until lightened in color and fluffy. Scrape down the sides of the bowl with a rubber spatula and reduce speed to low speed. Begin adding eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next, about 10-15 seconds in between each addition. Add the vanilla extract, butter vanilla emulsion, lemon extract, and almond extract. Mix until combined, about 20 seconds.
- In a medium mixing bowl, add cold heavy cream and sour cream. Use an electric mixer to mix until stiff peaks form. Set aside.
- In a separate bowl, sift flour, then combine flour, baking powder, and kosher salt. Whisk together, then add half of the flour to the wet ingredients, folding in with the rubber spatula. Then fold in the whipped cream, until just combined, about 20 seconds, then fold the remainder of the flour mixture. Scrape down the sides and bottom of the bowl again, ensuring that all of the ingredients are fully incorporated and that the batter is smooth. Place back onto the stand mixer for about 10 seconds on medium speed just to ensure that the batter is smooth and everything is fully incorporated.
- Pour cake batter into the prepared pan. Bake on the bottom rack of the oven for 1 hour and 35-45 minutes, until a wooden skewer inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove onto a wire rack to cool completely.
- Optional but recommended: Make the cream cheese glaze by mixing together cream cheese, butter and butter with an electric mixer. Mix until smooth, about 30 seconds, then add powdered sugar, milk, vanilla extract, and a pinch of salt. Continue to mix until smooth, about 1 minute. Drizzle on top of the cooled cake.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake is golden, buttery, soft, flavorful, with a texture that just melts in your mouth. In the recipe, Britney offers an optional recipe for a cream cheese glaze to go on top of this beauty, but I’m a purist and love a good slice of pound cake plain. I believe that comes from visits with my Italian grandparents when they would always have loaves of Entenmanns pound cake at the ready to go with coffee. And because it’s berry season, I can’t think of a better way to begin the day than with some fresh fruit and a slice of this of this lovely cake.
This pound cake was the best I’ve ever had. The extra step of folding in whipped cream I think made it so decadent and light while still having that pound cake texture. This is my new go to recipe for pound cake.
How much oil and flour is used with the shortening in the cake release?
Hi Wendy! It’s 3 tbsp flour, 3 tbsp oil, 3 tbsp shortening. Enjoy the recipe!