Name: Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 2 h
Cuisine: American
Ingredients: 1 cup butter, softened; 8 oz cream cheese, softened; 3 cups sugar; 6 large eggs; 1 tsp vanilla extract; 1 tsp almond extract; 3 cups all-purpose flour; 1 tsp salt

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Cream Cheese Pound Cake is a rich, dense, and buttery dessert that never goes out of style. With a fine crumb and velvety texture, this cake delivers a smooth flavor that’s both comforting and elegant. It’s the kind of classic recipe I turn to when I want something impressive yet uncomplicated, perfect for holidays, potlucks, or just a cozy weekend treat.

Why I Love This Recipe

I love how this cake brings together the richness of cream cheese and the depth of flavor from both vanilla and almond extracts. It has a tender crumb that stays moist for days, and I don’t need any frosting or glaze to enjoy it—though it certainly doesn’t hurt. What I appreciate most is its simplicity: a handful of pantry staples, one bundt pan, and I’ve got a bakery-worthy dessert. It’s also incredibly versatile—perfect served plain, with berries, or a dusting of powdered sugar.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup butter, softened
8 oz cream cheese, softened
3 cups all-purpose flour
3 cups sugar
6 large eggs
1 tsp vanilla extract
1 tsp almond extract
1 tsp salt

Directions

I preheat the oven to 325°F (165°C) and grease and flour a bundt pan thoroughly to prevent sticking.
In a large bowl, I cream together the softened butter, cream cheese, and sugar until the mixture is light and fluffy.
I add the eggs one at a time, mixing well after each addition to keep the batter smooth and well-emulsified.
Next, I stir in the vanilla and almond extracts for flavor.
Gradually, I add in the flour and salt, mixing just until the batter is smooth and thick.
I pour the batter evenly into the prepared bundt pan and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This recipe makes about 12–16 servings, depending on how I slice it.
Prep time: 15 minutes
Bake time: 60–70 minutes
Cool time: 1 hour
Total time: Around 2 hours

Variations

I sometimes add lemon or orange zest for a citrusy twist.
Swirling in a bit of raspberry or blueberry jam before baking gives it a fruity layer that’s always a hit.
For extra richness, I’ve added a splash of heavy cream or sour cream to the batter.
A simple glaze made with powdered sugar and milk can be drizzled on top for a sweet finish.

Storage/Reheating

I store this cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. If I need to keep it longer, I refrigerate it for up to a week or freeze it for up to 3 months. When serving leftovers, I like to warm individual slices for about 10 seconds in the microwave to bring back that soft, buttery texture.

FAQs

Can I use low-fat cream cheese?

I recommend sticking with full-fat cream cheese for the best texture and richness. Low-fat versions can make the cake less moist and flavorful.

Can I make this ahead of time?

Yes, I often make it a day in advance. The flavor actually deepens after resting, and it slices beautifully when fully cooled.

What if I don’t have a bundt pan?

I can use two standard loaf pans instead, adjusting the bake time slightly and checking for doneness around the 50-minute mark.

Can I freeze Cream Cheese Pound Cake?

Absolutely. I wrap it tightly in plastic wrap and foil before freezing. It keeps well for up to 3 months. I thaw it at room temperature before serving.

Why is my cake dry?

Overbaking is usually the culprit. I always check for doneness with a toothpick starting at 60 minutes, and I avoid overmixing once the flour is added.

Conclusion

Cream Cheese Pound Cake is one of those timeless recipes I never get tired of baking—or eating. Its rich flavor, buttery texture, and versatility make it perfect for nearly any occasion. Whether I dress it up or keep it simple, this cake always delivers that homemade comfort I crave. It’s a reliable classic that deserves a permanent spot in my recipe rotation.