Heavenly Cream Cheese Pound Cake

There's something magical about the way a cream cheese pound cake fills your kitchen with the most incredible aroma. Picture this: you walk through your front door after a long day, and that sweet, buttery scent wraps around you like the world's coziest hug. That's exactly what happened to me the first time I made this recipe, and I knew I had stumbled onto something truly special.

This isn't just any ordinary pound cake it's the kind that makes your neighbors suddenly very friendly and your family mysteriously hover around the kitchen. With its gorgeously golden crunchy top and that tender, melt-in-your-mouth interior, this cream cheese pound cake has become my go-to for everything from Sunday brunch to "I need dessert in three hours" emergencies.

Jump To Recipe

• Why You'll Fall in Love with This Cream Cheese Pound Cake
• The Recipe: Your New Favorite Cream Cheese Pound Cake
• The Magic Behind This Recipe
• Perfect Pound Cake Every Time
• Creative Ways to Serve Your Masterpiece
• Storage and Make-Ahead Tips
• Frequently Asked Questions
• Heavenly Cream Cheese Pound Cake

Why You'll Fall in Love with This Cream Cheese Pound Cake

Let me tell you why this particular cream cheese pound cake recipe has earned a permanent spot in my recipe box. First, there's that incredible texture contrast the top bakes up beautifully crisp while the inside stays incredibly tender and moist. The cream cheese doesn't just add richness; it creates this velvety, almost cheesecake-like quality that makes every bite absolutely divine.

What really sets this apart from other pound cake recipes is the technique. Starting with a cold oven might sound crazy, but trust me on this one it's the secret to getting that perfect rise and gorgeous crust. Plus, unlike some finicky desserts, this beauty is surprisingly forgiving. Even if you're having one of those days where everything seems to go wrong, this cake will still turn out beautifully.

I love how versatile this cream cheese cake is too. Serve it plain with your morning coffee, dress it up with fresh berries for company, or turn it into an elegant trifle. Speaking of elegant desserts, if you're planning something special, you might also love these vanilla birthday cupcakes or try your hand at some beautiful hydrangea cupcakes for a stunning presentation.

The Recipe: Your New Favorite Cream Cheese Pound Cake

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 1 hour
Total Time: 2 hours 45 minutes

Ingredients

• 1 (8 oz.) package cream cheese, softened
• 1-½ cups butter, softened (3 sticks)
• 3 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• ¼ teaspoon salt

Instructions

1. Generously grease and flour a 10-inch tube pan, making sure to get into all the crevices.
2. In a large mixing bowl, cream together the softened cream cheese and butter on medium-high speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl as needed. Gradually add the sugar, beating until well combined.
3. Add the eggs one at a time, beating well after each addition. This ensures everything stays perfectly smooth and emulsified. Mix in the vanilla extract.
4. Reduce mixer speed to low and add the flour ¼ cup at a time, mixing just until each addition is incorporated. Add the salt with the last bit of flour. Be careful not to overmix stop as soon as the flour disappears.
5. Spread the batter evenly into your prepared tube pan. Drop the pan on the counter a few times to release any air bubbles.
6. Place the pan in a cold oven, then turn the heat to 300°F. Bake for 1-½ hours, or until a long wooden pick inserted near the center comes out clean or with just a few moist crumbs.
7. Cool the cake in the pan for 20 minutes on a wire rack before carefully turning it out. Cool completely on the wire rack before slicing.

This cream cheese pound cake pairs beautifully with so many other treats. For a complete dessert spread, consider adding some mini lemon cheesecakes or these gorgeous celebration ready red white and blue cupcakes for patriotic occasions.

The Magic Behind This Recipe

What makes this velvety cream cheese pound cake so incredible starts with the ingredients. Using a full 8-ounce package of cream cheese alongside three sticks of butter creates this amazing richness that you just can't get any other way. The key is making sure both are properly softened I usually take them out about an hour before baking.

The cold oven technique is where this recipe really shines. Instead of preheating your oven, you'll place the cake in cold and then turn it to 300°F. This gentle, gradual heating helps the cake rise evenly and develop that gorgeous golden top without any cracks or tough spots.

Perfect Pound Cake Every Time

Here's what I've learned after making this southern cream cheese pound cake countless times: patience is your best friend. Don't rush the creaming process really let that cream cheese and butter get light and fluffy. This usually takes about 4-5 minutes with a good mixer. When you add the eggs, incorporate them one at a time, beating well after each addition. This ensures everything stays perfectly emulsified.

For the flour, add it gradually and mix just until combined. Overmixing can lead to a tough cake, and we definitely don't want that. Once your batter is ready, give the pan a few firm taps on the counter to release any air bubbles this little trick helps prevent big holes in your finished cake.

If you're looking for other crowd-pleasing desserts, these best chocolate cupcakes are absolutely incredible, and for something a bit different, try these strawberry surprise cupcakes that always get rave reviews.

Creative Ways to Serve Your Masterpiece

While this cream cheese pound cake is absolutely perfect on its own, there are so many delicious ways to dress it up. For a simple elegance, dust it with powdered sugar and serve with fresh berries. During summer, I love pairing thick slices with fresh summer corn salad for a surprisingly delightful contrast at barbecues.

For special occasions, try making cream cheese pound cake cupcakes by baking the batter in cupcake tins just reduce the baking time to about 25-30 minutes. These individual treats are perfect for parties and much easier to serve than slicing a whole cake.

You can also transform this into a cream cheese pound cake loaf by using two loaf pans instead of a tube pan. Bake at the same temperature but check for doneness after about an hour. This version is perfect for gift-giving or when you want to keep one loaf and share the other.

Storage and Make-Ahead Tips

One of the best things about this cream cheese pound cake is how well it keeps. Wrapped tightly in plastic wrap, it stays moist and delicious for up to five days at room temperature. In fact, I think it actually gets better after a day or two the flavors meld together beautifully.

For longer storage, this cake freezes wonderfully for up to three months. Just wrap it well in plastic wrap and then in aluminum foil. Thaw it overnight at room temperature, and it'll taste just as good as the day you made it.

If you're planning ahead for entertaining, this is the perfect make-ahead dessert. You can bake it up to three days in advance, and it'll still be absolutely perfect for your guests. For more entertaining ideas, check out these make-ahead appetizers that pair beautifully with this cake for a complete spread.

Frequently Asked Questions

There's something so satisfying about pulling a perfect cream cheese pound cake out of the oven. The way it releases from the pan in one beautiful piece, the way it fills your home with warmth and sweetness it's these little moments that make baking such a joy. Whether you're making this for a special occasion or just because Tuesday needs a little something extra, I hope this cake brings as much happiness to your kitchen as it has to mine.

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