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Cream Cheese Pound Cake Recipe

by 34 Comments

This cream cheese pound cake recipe is super moist and sweet enough to eat all on its own.

Pound cake is an amazing base for so many different desserts.

You could easily eat it with a simple dollop of whipped cream or as the base to a fabulous strawberry shortcake.

Cream Cheese Pound Cake Recipe | Mommy Evolution

Cream Cheese Pound Cake Recipe

Ingredients:

1 1/2 cups butter, salted & softened
8 oz cream cheese
3 cups sugar
6 eggs
1 Tablespoon vanilla
3 cups all-purpose flour
1/2 tsp baking powder

Pound Cake Plain-5

Directions for cream cheese pound cake recipe:

Cream together the butter, sugar, and cream cheese until it is light and fluffy.

Pound Cake Plain-1

Add the eggs one at a time, beating well after each addition and scraping down the bowl as necessary.

Add in the vanilla and mix until combined.

Combine the dry ingredients and whisk them to combine.

Make sure to not skimp on this step!

There’s not much worse than biting into a bit of not-mixed-in baking powder. Yuck!

Add the dry to the wet and mix until incorporated.

Pour the batter into two large prepared loaf pans, or one large bundt pan.

Pound Cake Plain-2

Bake at 325 for 1 ¼ – 1 ½ hours, or until a toothpick comes out clean.

Cool for 10 minutes in the pans, and then turn out and cool on a wire rack.

Pound Cake Plain-3

Pound Cake Plain-4

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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe

This cream cheese pound cake recipe is super moist and sweet enough to eat all on its own.

Ingredients

  • 1 1/2 cups butter, salted & softened
  • 8 oz cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 Tablespoon vanilla
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder

Instructions

  1. Cream butter, sugar, and cream cheese together until light and fluffy.
  2. Add eggs one at a time, and beat well after each addition. Add vanilla and mix until combined.
  3. Combine dry ingredients and whisk to combine. Add to the wet ingredients and mix until fully incorporated.
  4. Pour batter into two large, prepped loaf pans, or one large prepped bundt pan. Bake at 325 for 1 1/4 to 1 1/2 hours, or until a toothpick comes out clean.
  5. Remove from oven and let cool in pans for 10 minutes, and then turn cakes out onto a wire rack to finish cooling.
© Mommy Evolution

 

Comments

  2. Jean Kennedy says

    why do recipes call for plain flour and add baking powder instead of just using self rising flour?

    Reply

  5. Joyce @ It's Your Life says

    Pound cake is one thing I have never made. Seeing the name of the recipe on Friday Flash I had to have a look with my passion for cream cheese. It looks good and seems easy to make, if I ever make pound cake this will be the recipe I use.

    Reply

    • Jennifer Hughes says

      It is!!! My favorite way to eat it is just with a scoop of ice cream…and maybe some strawberries on the side. It doesn’t need much beyond the actual cake 🙂

      Reply

  17. Nicole (@momfindsout) says

    Oh yum! Your Cream Cheese Pound Cake turned our perfectly. I bet this would be so delicious with berries and cream. Pinned to my Cakes board. Thank you for linking up your recipe at the #HomeMattersParty this week.

    Reply

  18. Miz Helen says

    We love Pound Cake and this looks like a very special treat! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

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