This delicious cream cheese pound cake is moist and flavorful. It combines the rich creaminess of cream cheese with the buttery goodness of a traditional pound cake in one perfect loaf. A loaf of cream cheese pound cake on a wooden cutting board with berries.

Why you’ll love this recipe:

  • Easy to make – Simply beat the wet ingredients until light and airy, stir in the flour, and bake. The hardest part is waiting for it to cool before you can cut into it.
  • Tastes amazing – This recipe has all the appeal of a pound cake while incorporating the delightful tanginess of cream cheese. The taste is rich and creamy like a cheesecake but with the texture of a pound cake. It’s like cheesecake meets pound cake in one scrumptious dessert!
  • Versatile – This cream cheese pound cake can be served as an everyday cake for breakfast or as a snack. It can also be elevated for a special occasion by adding frosting or serving it with fresh fruit, jam, whipped cream, or ice cream.

A loaf of cream cheese pound cake on a cutting board with three slices cut and berries.

Ingredients you’ll need:

  • butter & cream cheese
  • granulated sugar & salt
  • eggs
  • vanilla extract
  • AP flour

How to make cream cheese pound cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. Beat the butter and cream cheese until combined. Add the sugar and beat until light and fluffy.
  2. Add the eggs, one at a time, mixing well in between. Add the vanilla along with the last egg.
  3. Stir in the flour and salt until just combined.
  4. Transfer the batter to an 8×4″ loaf pan lined with parchment paper. Bake at 350F for 1 hour.

Process shots of how to make cream cheese pound cake.

Expert tips:

  • Room temperature ingredients – Make sure all your refrigerated ingredients (cream cheese, butter, and eggs) are at room temperature before you start. This allows for easier and more thorough mixing when creaming them together, resulting in a smoother and more homogeneous batter. It also helps with emulsion, creating tender and moist crumbs in the cake.
  • Take the time to beat well – This will help you incorporate as much air as possible when beating the wet ingredients, to ensure volume and rise in the cake, especially since there are no leavening agents in pound cakes.

FAQ:

Does cream cheese pound cake need to be refrigerated?

No, it can be stored at room temperature in an airtight container or tightly wrapped for up to 3 days.

How to make a cream cheese pound cake moist?

Since it has a good amount of butter and fat in it, it’s hard not to make it moist, unless you overbake it or add too much flour.

Can I use low-fat cream cheese?

You can, but it’s better to use full-fat cream cheese for the most moist, rich, and flavorful pound cake.

Can I freeze the cream cheese pound cake?

Absolutely! This pound cake freezes well. After baking and cooling the cake completely, you can wrap it tightly in plastic wrap and then in aluminum foil or place it in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and bring it to room temperature before serving.

Two slices of cream cheese pound cake on a rustic brown plate with berries.

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Cream Cheese Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 60 min
  • Total Time: 1 hour 15 minutes
  • Yield: 8-10
  • Category: breakfast, dessert, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This delicious cream cheese pound cake is moist and flavorful. It combines the rich creaminess of cream cheese with the buttery goodness of a traditional pound cake in one perfect loaf.

Ingredients

  • 3/4 cup (170g) unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 & 1/2 cups (190g) all-purpose flour
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 350F. Butter and line an 8×4″ loaf pan with parchment paper with overhanging sides for easy removal.
  2. In a large bowl, beat the butter and cream cheese until combined. Add the sugar and beat until light and fluffy, about 3-5 minutes.
  3. Add the eggs, one at a time, mixing well in between. Add the vanilla along with the last egg.
  4. Stir in the flour and salt until just combined. Transfer the batter to the prepared pan.
  5. Bake at 350F for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored at room temperature in an airtight container or tightly wrapped for up to 3 days.

Recipe adapted from Rasa Malaysia