Best Cream Cheese Pound Cake with Easy No-Stress Bake Guide
This cream cheese pound cake is rich, moist, and sturdy enough for everyday coffee or holidays. You use simple pantry ingredients, a no-stress batter method, and a lower oven temperature so the cake bakes evenly without drying out.
Equipment
- 1 9 x 5 inch loaf pan (or 8½ x 4½, see notes)
- 1 Mixing bowls
- 1 Hand mixer or stand mixer
- 1 Rubber spatula
- 1 cooling rack
- 1 – Parchment paper (optional, but helpful)
Ingredients
For the cream cheese pound cake
- 1 cup (225 g) unsalted butter, room temperature
- 8 oz (225 g) full-fat block cream cheese, room temperature
- 2 ½ cups (500 g) granulated sugar
- 5 large eggs room temperature
- 2 ¾ cups (345 g) all-purpose flour, fluffed and leveled
- ½ tsp fine salt
- 2 tsp vanilla extract
Optional flavor twists (use 1–2, if you like)
- 1-2 tsp lemon zest or orange zest
- ½ tsp almond extract (replace part of the vanilla)
- 2 tsp sour cream for extra tang and moisture
Optional simple vanilla glaze
- 1 cup (120 g) powdered sugar
- 1-2 tbsp milk or cream
- ½ tsp vanilla extract
Instructions
- Prep the pan and oven. Grease a 9 x 5 inch loaf pan well. Line the bottom and long sides with a strip of parchment, leaving overhang as handles, then lightly grease the paper. Heat the oven to 325°F (160°C) and place a rack in the center.
- Combine dry ingredients. In a small bowl, whisk together the flour and salt. Set aside.
- Cream butter, cream cheese, and sugarIn a large mixing bowl, add the room-temperature butter and cream cheese. Beat with a mixer on medium until smooth and well combined. Add the sugar and beat several minutes, scraping the bowl as needed, until the mixture looks lighter and feels airy.
- Add eggs one at a time. Add the eggs one at a time, mixing well after each egg until it disappears into the batter before adding the next. Scrape down the bowl so everything stays smooth.
- Add flavorings. Mix in the vanilla extract. If using almond extract, citrus zest, or sour cream, add them now and mix just until combined.
- Add dry ingredients gently. Switch the mixer to low. Add the flour mixture in 2–3 additions, mixing only until you no longer see dry flour. Finish by folding with a spatula from the bottom of the bowl to make sure the cream cheese pound cake batter is evenly mixed without overworking it.
- Fill the pan. Scrape the batter into the prepared loaf pan. Smooth the top and gently tap the pan once or twice on the counter to settle the batter.
- Bake the cream cheese pound cake. Bake on the center rack at 325°F (160°C) for about 65–80 minutes, depending on your oven and pan. The top should be deep golden and slightly cracked. A toothpick or thin skewer inserted in the center should come out with a few moist crumbs, not wet batter. If the top is browning too fast, lay a piece of foil loosely over the pan for the last 15–20 minutes.
- Cool and remove from pan. Place the pan on a cooling rack and let the cream cheese pound cake sit for 10–15 minutes. Run a thin knife around the edges, then use the parchment overhang to lift or gently flip the cake out onto the rack. Turn it upright and let it cool completely before slicing.
- Make the optional glaze. For a simple vanilla glaze, whisk powdered sugar, milk or cream, and vanilla in a small bowl until smooth and just thin enough to drizzle. Adjust with a few drops more liquid if needed.
- Glaze and serve. Once the cream cheese pound cake is fully cool, drizzle the glaze over the top and let it set a few minutes. Slice with a serrated knife, using a gentle sawing motion. Serve plain, or with berries, whipped cream, or ice cream.
Notes
– Pan size: A 9 x 5 inch loaf pan gives a slightly lower, wider cake. An 8½ x 4½ inch pan will be a bit taller and may need a few extra minutes in the oven.
– Room-temperature ingredients: Butter, cream cheese, and eggs should feel cool but not cold or hard. This helps the batter mix smoothly and keeps the crumb soft.
– Storage: Once cool, wrap the cream cheese pound cake well or store in an airtight container. Keep at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2–3 months.
– Serving ideas: Great with coffee for breakfast, as a simple dessert with berries and whipped cream, or toasted lightly in a pan for a warm snack.
– Room-temperature ingredients: Butter, cream cheese, and eggs should feel cool but not cold or hard. This helps the batter mix smoothly and keeps the crumb soft.
– Storage: Once cool, wrap the cream cheese pound cake well or store in an airtight container. Keep at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days or freeze slices for up to 2–3 months.
– Serving ideas: Great with coffee for breakfast, as a simple dessert with berries and whipped cream, or toasted lightly in a pan for a warm snack.