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Cream Cheese Pound Cake

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Cream Cheese Pound Cake is a rich, buttery, and dense classic dessert that delivers a velvety crumb and incredible flavor. This easy homemade pound cake is made with cream cheese, sugar, eggs, and extracts for a moist and tender texture. A no-fail, crowd-pleasing cake that’s perfect for holidays, potlucks, or everyday indulgence.

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

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt pan thoroughly.
  2. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in vanilla and almond extracts.
  5. Gradually mix in flour and salt until batter is smooth.
  6. Pour batter into prepared pan and smooth the top.
  7. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Notes

  • Add lemon or orange zest for a citrus twist.
  • Swirl in raspberry or blueberry jam before baking for a fruit variation.
  • Add a spoonful of sour cream or heavy cream for extra moisture.
  • Drizzle with a simple powdered sugar glaze for a sweet finish.
  • Wrap tightly and store at room temperature up to 4 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Find it online: https://cookedbymaya.com/cream-cheese-pound-cake/