The Ultimate Creamy & Moist Cream Cheese Pound Cake: A Southern Classic

Welcome to a dessert experience that will redefine your expectations of cake: the Cream Cheese Pound Cake. This isn’t just any cake; it’s a testament to Southern baking tradition, a recipe cherished for its unparalleled richness, tender crumb, and melt-in-your-mouth texture. For generations, this beloved classic has graced tables at family gatherings, potlucks, and special occasions, and once you taste it, you’ll understand why it holds such a special place in the hearts of home bakers.

Why This Cream Cheese Pound Cake Stands Apart

While the concept of a “pound cake” traditionally refers to a cake made with a pound each of butter, sugar, eggs, and flour, this cream cheese variation elevates the classic to new heights. A regular pound cake, though delicious, can sometimes lean towards a slightly dry texture. Our recipe, however, introduces two secret weapons: cream cheese and sour cream. These ingredients work in harmony to infuse the cake with an incredible moisture content and a wonderfully velvety crumb, ensuring every slice is exquisitely soft and never dry.

The addition of cream cheese doesn’t just add moisture; it also contributes a subtle tang and an unparalleled richness that deepens the overall flavor profile. It creates a dense yet tender structure that literally melts on your tongue. Paired with sour cream, which provides additional moisture and a slight acidity that activates the baking powder, this cake achieves a perfect balance of creamy texture and robust flavor, all while maintaining that iconic golden crust and satisfying density of a traditional pound cake. It’s truly the best of both worlds – a timeless dessert enhanced for modern palates.

The Versatility of the Best Cream Cheese Pound Cake Recipe

One of the many reasons this cream cheese pound cake is a personal favorite is its incredible versatility. Its rich, buttery, and subtly tangy flavor profile means it can shine in various settings. You can serve it simply, dusted with a delicate layer of powdered sugar, for an elegant yet understated dessert. Or, you can elevate it further for a more elaborate presentation:

• Fresh Berries: A vibrant medley of seasonal berries like strawberries, blueberries, raspberries, or blackberries adds a burst of freshness and a beautiful contrast in color and taste.
• Whipped Cream: A dollop of freshly whipped cream provides a light, airy complement to the cake’s dense richness.
• Lemon Glaze: A simple lemon glaze (powdered sugar mixed with lemon juice) adds a zesty finish that perfectly balances the sweetness.
• Fruit Compotes or Sauces: Think warm peach compote, raspberry coulis, or a cherry sauce for a sophisticated touch.
• Ice Cream: A scoop of vanilla bean or even a complementary fruit sorbet makes this cake an irresistible treat.

Whether it’s a casual family dinner, a festive holiday gathering, or a sophisticated dinner party, this cream cheese pound cake is sure to impress. Its robust structure also makes it an excellent choice for gifting or transporting, ensuring it arrives just as beautiful and delicious as when it left your kitchen. Plus, with just a few simple ingredients typically found in any well-stocked pantry, it’s surprisingly straightforward to prepare, making it a go-to recipe for any occasion.

Essential Baking Tips for a Flawless Cream Cheese Pound Cake

Achieving a truly perfect cream cheese pound cake requires attention to a few key details. These baking tips will help ensure your cake comes out incredibly moist, evenly baked, and bursting with flavor every single time.

• Room Temperature Ingredients are Non-Negotiable: This is arguably the most critical tip for pound cakes. Butter, cream cheese, sour cream, and eggs must be at room temperature. This allows them to emulsify properly, creating a smooth batter that traps air efficiently, resulting in a lighter and more uniform crumb. Cold ingredients won’t combine well, leading to a dense, uneven cake.
• Proper Creaming: Creaming the butter and sugar thoroughly until light and fluffy is essential. This step incorporates air into the mixture, which is crucial for the cake’s rise and texture. Don’t rush it – it should take at least 2-3 minutes. When adding cream cheese, ensure it’s fully blended before moving on.
• Add Eggs One at a Time: Incorporating eggs one by one, mixing well after each addition, prevents the batter from curdling and ensures a smooth, stable emulsion. This also helps to build the cake’s structure gradually.
• Don’t Overmix the Flour: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can lead to a tough and chewy cake rather than a tender one. A gentle hand with a spatula is your best friend here.
• Pan Preparation: Properly grease and flour your bundt or loaf pan to prevent sticking. A good technique is to brush with softened butter, then dust with flour, tapping out any excess. This creates a non-stick barrier and helps the cake achieve a beautiful crust.
• Oven Temperature and Placement: Preheat your oven thoroughly and consider using an oven thermometer to verify accuracy. Pound cakes benefit from a consistent, moderate temperature. Baking on the middle rack ensures even heat distribution.
• The Skewer Test: Always trust the skewer test! Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If it has wet batter, continue baking in short intervals (3-5 minutes) and retest. Every oven is different, so baking times are always a guideline.
• Cooling Process: Allow the cake to cool in the pan for the recommended time (usually 5-10 minutes) before inverting it onto a wire rack. This allows the cake to set and prevents it from breaking. Cooling completely on a wire rack is essential before slicing or storing.

By following these detailed steps and tips, you’re well on your way to baking a cream cheese pound cake that will become a cherished recipe in your own kitchen.

📖 Recipe Card

RECIPE CARD

Easy Cream Cheese Pound Cake Recipe

Andréa

This Cream Cheese Pound Cake recipe will become an instant favorite. This classic Southern dessert, enriched with cream cheese, sour cream, and butter, boasts an incredibly rich and velvety texture that truly melts in your mouth with every bite. It’s an easy-to-make cake that promises pure delight.

5 of 12 votes

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Prep Time 10 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Sweets and Sweet Baking

Cuisine American

Servings 10 slices

Calories 497 kcal

Makes: 0inch9 x 3inch rectangle

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Ingredients

• ▢ 2 sticks butter, room temperature
• ▢ ¾ cup cream cheese, room temperature
• ▢ 1⅔ cup sugar
• ▢ ¼ cup sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ 5 eggs, size L
• ▢ 2 cups all-purpose flour
• ▢ 3 tablespoons corn flour
• ▢ ½ teaspoon baking powder
• ▢ ⅛ teaspoon salt

Makes: 0inch9 x 3inch rectangle

All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.

Metric – US Customary

Makes: 0inch9 x 3inch rectangle

Instructions

• ▢
  Preheat the oven to 350 °F or 320 °F.
• ▢
  Generously butter your cake tin (a 9×3 inch rectangle pan works well) with a brush, ensuring all crevices are coated. This helps prevent sticking and promotes a golden crust.
• ▢
  In a large mixing bowl, add the softened butter. Cream it at high speed for 2 minutes until it becomes light, fluffy, and creamy. This incorporates air, which is key for a tender cake.
  2 sticks butter
• ▢
  Add the room temperature cream cheese to the butter mixture. Mix again at high speed for another 2 minutes until both are fully combined and smooth, scraping down the sides of the bowl as needed.
  ¾ cup cream cheese
• ▢
  Gradually sprinkle the sugar over the creamed mixture. Mix at high speed for 1 minute until the sugar is well incorporated and the mixture is fluffy.
  1⅔ cup sugar
• ▢
  Add the sour cream and vanilla extract to the batter. Mix at high speed for about 1 minute until just combined. Be careful not to overmix at this stage.
  ¼ cup sour cream, 1 teaspoon vanilla extract
• ▢
  Reduce the mixer speed to low. Add the eggs one by one, ensuring each egg is fully incorporated into the batter before adding the next. This prevents curdling and keeps the batter smooth.
  5 eggs
  
• ▢
  In a separate bowl, whisk together the all-purpose flour, corn flour, baking powder, and salt. Sieve this dry mixture directly over the wet batter to prevent lumps and ensure even distribution.
  2 cups all-purpose flour, 3 tablespoons corn flour, ½ teaspoon baking powder, ⅛ teaspoon salt
  
• ▢
  Using a spatula, gently fold the flour mixture into the wet batter until just combined. Be careful not to overmix, as this can lead to a tough cake. The goal is to mix until no streaks of dry flour remain.
  
• ▢
  Carefully pour the prepared batter into your buttered and floured cake tin. Gently tap the pan on the counter a few times to release any air bubbles. Place it in the preheated oven and bake for approximately 90 minutes.
  
• ▢
  To check for doneness, insert a wooden skewer or satay stick into the center of the cake. If it comes out clean, the cake is ready. If there’s still wet batter, bake for an additional 3-5 minutes, then recheck.
• ▢
  Once baked, allow the cake to cool in the tin for 5-10 minutes. This helps it firm up before removal. Then, carefully invert the cake onto a wire rack to cool completely. Patience is key for a perfect slice!
  

Notes

1. Ingredient Temperature is Crucial: For the most airy and perfectly blended cake batter, ensure all cold ingredients like butter, cream cheese, and eggs are at proper room temperature before you begin mixing. This prevents a curdled batter and promotes a smooth, uniform texture.

2. Oven Calibration and Doneness Check: Oven temperatures can vary significantly. The indicated temperature is a general guideline. For best results, use an oven thermometer. To confirm your cake is fully baked, perform the classic skewer test: insert a thin wooden skewer or toothpick into the very center of the cake. If it emerges clean and dry, your cake is done. If there is still wet batter, return the cake to the oven for an additional 5-minute increment and retest until it passes.

3. Optimal Storage Practices: Proper storage is essential to maintain the cake’s delicious flavor and moist texture.

• Room Temperature: For consumption within three days, store the cake tightly wrapped in plastic wrap or aluminum foil at room temperature. It’s important NOT to store this pound cake in the refrigerator, as the humid environment can alter its delicate structure, leading to a dry and less palatable result.
• Freezer: For longer storage, allow the cake to cool completely after baking. Wrap it securely in several layers of aluminum foil, then place it inside a freezer-safe plastic bag. This method allows the cake to be stored in the freezer for up to 3 months. To serve, thaw the cake at room temperature for at least 3 hours, or overnight, before unwrapping and slicing.
• PRO TIP for Freezing: To enjoy individual portions easily, slice the cooled cake into desired serving sizes before freezing. Wrap each slice individually in plastic wrap, then foil, and store in a freezer bag. This way, you can grab and thaw only the amount you need, whenever a craving strikes!

Nutrition

Calories: 497kcalCarbohydrates: 56gProtein: 7gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 151mgSodium: 263mgFiber: 1gSugar: 35gVitamin A: 952IUVitamin C: 0.1mgIron: 2mg

Keyword a pound cake recipe, cream cheese pound cake, moist cake, southern dessert

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