This article brings you a heartwarming and flavorful pound cake recipe using cream cheese that tastes like it came straight from your grandmother’s kitchen. Whether you’re baking for a celebration or simply craving a cozy dessert, this old-fashioned favorite never goes out of style. We’ll share our step-by-step guide, James’s home-cooking story, essential baking tips, and creative serving ideas to make this the best cream cheese pound cake recipe you’ve ever tried.
How This Pound Cake Recipe Using Cream Cheese Became a Family Tradition
Inspired by Real American Kitchens
Growing up, one of my fondest memories was walking into the kitchen on Sunday mornings to the smell of something buttery baking in the oven. My grandma’s pound cake was legendary — rich, dense, and always served with a smile. James, our AI chef, brings that same feeling of comfort into this pound cake recipe using cream cheese. While James may be digital, his inspiration is drawn from real families, real ovens, and real memories.
Cream cheese wasn’t always part of our family recipe, but one holiday, we swapped it in for sour cream, and everything changed. The result was a smoother, softer crumb that stayed moist for days. It wasn’t just delicious — it was unforgettable.
Today, this version has become a mainstay alongside our other favorites like this Strawberry Pound Cake or this classic Whipping Cream Pound Cake. It’s proof that sometimes a little twist can turn a traditional dessert into something truly special.
Why Cream Cheese Is a Game-Changer for Pound Cake
Cream cheese adds more than richness — it creates a luscious, velvety texture that sets this pound cake apart. It helps retain moisture, which means your cake won’t dry out even days after baking. The tanginess also balances out the sweetness perfectly.
Unlike typical versions made with sour cream or just butter, this cream cheese pound cake recipe results in a balanced bite — tender, dense, but never heavy. Whether you’re new to baking or a seasoned home baker, this is the one recipe you’ll keep coming back to.
As you’ll see in this version — similar in moistness to our Sour Cream Bundt Cake — the inclusion of cream cheese really makes this dessert shine. And it pairs beautifully with fresh fruit, vanilla glaze, or even eaten plain with coffee.
What Makes This Pound Cake Recipe Using Cream Cheese Stand Out
Simple Ingredients, Big Flavor
What makes this pound cake recipe using cream cheese so delightful is how a few pantry staples come together to create a moist, bakery-quality dessert. You’ll need:
- Unsalted butter
- Full-fat cream cheese (brick style, not whipped)
- Granulated sugar
- Eggs
- All-purpose flour
- Vanilla extract
- Salt
- Optional: Lemon zest or almond extract for variation
The key is using quality cream cheese. It gives the cake that signature silky richness, much like in our Vanilla Bean Pound Cake, where pure vanilla transforms a simple batter into something deeply flavorful.
Another highlight? No leavening agents like baking powder or soda are needed. The rise comes entirely from the creaming of butter, cream cheese, and sugar — making your technique just as important as your ingredients.
Want to switch it up? Mini loaves bake beautifully with this batter, just like in this Mini Loaf Cakes Recipe that’s ideal for gifting or freezing.
Tried-and-True Baking Tips for a Moist, Dense Pound Cake
Temperature matters. Start with room-temperature butter, cream cheese, and eggs — it makes the creaming process smooth and ensures a uniform batter. Beat your butter and cream cheese together first until light and fluffy, then slowly add sugar and keep mixing until the mixture turns pale. This creates air pockets that help your pound cake rise and stay soft.
Use a bundt or loaf pan, generously greased and lightly floured. A non-stick pan helps, but don’t skip the prep — nothing ruins the final product like a cake that won’t release cleanly. Want a Bundt cake that releases perfectly every time? You’ll love these tips from our How to Make Perfect Bundt Cake guide.
Lastly, bake low and slow. 325°F is the magic number for an even, golden crust and dense, moist center.
Step-by-Step Instructions for the Best Cream Cheese Pound Cake
Mixing Cream Cheese and Butter: Your Cake’s Foundation
To start this pound cake recipe using cream cheese, make sure both your butter and cream cheese are soft — not melted, just easy to press with a spoon. Blend them together using a mixer until they’re smooth, about 3 minutes. You’ll notice the mixture becomes fluffy and pale — that’s your base.
Add the sugar gradually, not all at once. Mix well after each portion. This helps the batter become airy and evenly textured. One by one, crack in the eggs, letting each blend before the next. You don’t need to overmix here — just enough so everything looks smooth.
Once the eggs are in, add vanilla extract. If you’re into a bright flavor, try adding a touch of lemon peel. It’s a gentle addition that pairs perfectly with cream cheese without being overwhelming.
In a separate bowl, stir together your flour and a bit of salt. Slowly fold this into the wet mix. The batter should feel rich and thick — that’s how you know you’ve done it right.
We follow this same method in our Vanilla Bean Pound Cake, and it always leads to consistent, delicious results.
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Pound Cake Recipe Using Cream Cheese That’s Moist and Old-Fashioned
- Total Time: 1 hour 40 minutes
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This moist pound cake recipe using cream cheese is a family favorite. Rich, dense, and full of flavor — perfect for any occasion.
Ingredients
1 1/2 cups unsalted butter (softened)
8 oz full-fat cream cheese
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1/2 tsp salt
1 tbsp vanilla extract
Optional: lemon zest or almond extract
Instructions
1. Preheat oven to 325°F and grease a 10-inch bundt pan.
2. Beat butter and cream cheese until light and fluffy.
3. Gradually add sugar and beat well.
4. Add eggs one at a time, mixing after each.
5. Stir in vanilla and optional lemon zest.
6. In a separate bowl, mix flour and salt.
7. Gradually add dry mix to wet mix until just combined.
8. Pour into prepared pan and smooth the top.
9. Bake 75–85 minutes or until a toothpick comes out with moist crumbs.
10. Cool in pan for 10 minutes, then transfer to wire rack.
Notes
Cake keeps well for 3 days at room temperature or can be frozen.
Great with fresh fruit or a simple vanilla glaze.
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
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- Unsaturated Fat: {{unsaturated_fat}}
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Baking Low and Slow for a Moist, Golden Finish
Set your oven to 325°F. Lightly grease your bundt or loaf pan and dust it with a little flour. Don’t skip this — it helps the cake come out clean once baked.
Spoon the batter into the pan and smooth out the top. Bake for 75 to 85 minutes. Look for the edges to pull slightly away from the pan and the top to be golden. A toothpick poked into the center should come out with only a few moist crumbs.
When the cake is done, let it sit in the pan for about 10 minutes. Then carefully turn it out onto a wire rack. Cooling too fast or flipping it too soon could break the cake, so be patient.
We’ve used this technique in our Mini Loaf Cakes Recipe too, and it always guarantees the perfect crumb.
Creative Ways to Serve, Store, and Switch Up This Cream Cheese Pound Cake
Serving Suggestions That Make Every Slice Special
Once your pound cake recipe using cream cheese has cooled, you’ve got so many options for how to serve it. A simple dusting of powdered sugar works for casual days, but if you want to dress it up for guests, try drizzling a vanilla or citrus glaze over the top. It adds sweetness and shine without overwhelming the cake’s rich texture.
Fresh fruit makes a beautiful pairing. Think sliced strawberries, raspberries, or even caramelized apples. You could even serve it with a scoop of vanilla frozen yogurt or a dollop of whipped cream. That’s what makes this cake feel right at home for both Sunday brunch and after-dinner dessert.
For inspiration on more ways to serve it, our Strawberry Pound Cake showcases how fruit can brighten and complement dense cakes beautifully, while this Sour Cream Bundt Cake shows how texture and shape can transform the presentation.
Storing and Freezing Tips (Plus Flavor Twists to Try)
Leftovers (if you have any) can be wrapped tightly and kept at room temperature for up to 3 days. For longer storage, refrigerate the cake — just bring it back to room temp before serving for best flavor and softness.
Freezing? Absolutely. Slice the cake, wrap each piece in plastic, then freeze. That way, you can grab one slice at a time for an easy treat. This method works well for batch baking, much like our popular Mini Loaf Cakes Recipe that many readers freeze for quick servings.
Want to try something new with this base recipe? Swap the vanilla for almond extract, stir in citrus zest, or even fold in mini chocolate chips. You can also bake it in smaller pans for gifting, or adapt it into muffins for a portable treat.
FAQ – Pound Cake Recipe Using Cream Cheese
Can I use low-fat cream cheese in a pound cake?
You can use low-fat cream cheese, but the texture won’t be as rich or moist. Full-fat brick-style cream cheese gives the best results in a pound cake recipe using cream cheese. Low-fat versions contain more water, which can affect the crumb and density.
How do I prevent my cream cheese pound cake from being dry?
To avoid a dry cake, make sure all ingredients are at room temperature and don’t overbake. Stick to the recommended 325°F and check around the 75-minute mark. Also, proper creaming of the butter, sugar, and cream cheese helps lock in moisture — just like we do in this cream cheese pound cake.
What pan should I use for a cream cheese pound cake?
A 10-inch bundt pan or two standard loaf pans both work well. Grease thoroughly and dust with flour. For a more festive shape, bundt pans give a beautiful finish — check out this example: https://tiramisucake.com/how-to-make-perfect-bundt-cake/ for helpful tips.
Can I add lemon or chocolate to a cream cheese pound cake?
Absolutely. Lemon zest, almond extract, or mini chocolate chips can be added to customize your pound cake recipe using cream cheese. These mix-ins complement the rich base without overpowering it. You can also try mini loaves like this recipe: https://tiramisucake.com/mini-loaf-cakes-recipe/.
Conclusion – A Cream Cheese Pound Cake That Feels Like Home
This pound cake recipe using cream cheese brings together everything we love about old-fashioned desserts: rich flavor, a moist interior, and that golden edge you can’t wait to slice into. It’s the kind of cake that doesn’t need frosting to impress — just a good fork and maybe a little fruit on the side.
Cream cheese gives this cake a tender texture and depth that traditional versions often miss. If you’re looking to try something similar with a fruity spin, our Strawberry Pound Cake is a fresh take that’s equally soft and satisfying. For those who enjoy more density and a slight tang, the Sour Cream Bundt Cake is another favorite inspired by home-baked traditions.
Once you’ve made this version, don’t be surprised if it becomes your signature dessert. From birthdays to weekend cravings, it’s a recipe worth repeating — the kind that feels like it came straight from your own family cookbook.
