A Cake for Every Season
Some cakes are reserved for birthdays and celebrations. This isn’t one of them.
This cream cheese pound cake is the kind of cake I like to keep on hand and slice throughout the week.
It’s simple to make, baked in a loaf pan instead of the usual bundt, and doesn’t yield a huge batch—just enough to enjoy without feeling like a big production.
In the summer, I serve it with berries and whipped cream. In the colder months, I love serving it with warm sautéed apples or pears, a drizzle of caramel sauce, or simply alongside a cup of coffee or tea.
It’s simple, buttery, and dependable—the kind of recipe that fits just as well on a holiday table as it does on an ordinary Tuesday.
TIP: If you’re making this cake for a crowd or planning to share, you can easily double the recipe and bake it in two 8×4-inch loaf pans.
— trish
Cream Cheese Pound Cake
A rich and buttery cream cheese pound cake with a tender crumb and golden crust. Serve it with fresh berries and whipped cream in the summer, warm sautéed apples in the fall, or simply enjoy a slice with coffee or tea any time of year.
Print Recipe
Makes: 1 loaf (8.5 x 4.5-inch loaf pan)
Equipment
- 1 8.5 x 4.5-inch loaf pan
Ingredients
- 113g (½ cup) unsalted butter, softened (about 65–68°F / 18–20°C; cool room temperature)
- 125g (½ cup) full-fat cream cheese, softened
- 275g (1 cup + 6 Tbsps) granulated white sugar
- 150g (about 3 large eggs) eggs (weight is without shell)
- 7g (1½ tsp) pure vanilla extract
- 219g (1¾ cups) all-purpose flour/ plain flour (If measuring by cups, spoon the flour into the measuring cup and level it off. Do not scoop directly from the bag, as this can pack in extra flour and lead to a dense cake.)
- ⅛ tsp fine sea salt
- ⅛ tsp baking powder
- 120g (½ cup) heavy cream/ double cream, room temperature
Instructions
- Prepare the Ingredients. Measure all ingredients before you begin. Place the flour, salt, and baking powder together in a bowl and whisk to combine.Baker's Note: Room temperature butter, cream cheese, eggs, and heavy cream are essential for a smooth batter and even crumb.219g (1¾ cups) all-purpose flour/ plain flour⅛ tsp fine sea salt⅛ tsp baking powder
- Prepare the Pan. Preheat the oven to 325°F (163°C) with the rack in the middle position. Grease an 8.5 x 4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
- Cream the Butter, Cream Cheese, and Sugar. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy. With the mixer on medium-low speed (Speed 4 for kitchen aid stand mixer), gradually add the sugar and continue beating for about 4 minutes, or until the mixture becomes noticeably lighter in color and fluffy. Scrape down the bowl and paddle as needed.113g (½ cup) unsalted butter, softened (about 65–68°F / 18–20°C; cool room temperature)125g (½ cup) full-fat cream cheese, softened275g (1 cup + 6 Tbsps) granulated white sugar
- Add the Eggs and Vanilla. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract. Scrape down the bowl again to ensure everything is evenly incorporated.Baker's Note: If the mixture looks slightly curdled, don't worry. It will come together once the flour is added.150g (about 3 large eggs) eggs (weight is without shell)7g (1½ tsp) pure vanilla extract
- Alternate the Dry Ingredients and Heavy Cream. With the mixer on low speed, add the flour mixture in three additions, alternating with the heavy cream in two additions, beginning and ending with the flour mixture. Mix only until combined after each addition.Baker's Note: Overmixing at this stage can develop gluten and result in a tougher cake. Stop mixing as soon as no dry streaks remain.120g (½ cup) heavy cream/ double cream, room temperature
- Fill the Pan. Transfer the batter to the prepared loaf pan and smooth the top. The batter should weigh approximately 950g and fill the pan about 2/3 to 3/4 full. Tap the pan gently on the counter a few times to release any large air bubbles.
- Bake. Bake for 70–80 minutes, or until: The top is golden brown. The center crack no longer contains wet batter. A skewer inserted into the center comes out with a few moist crumbs. The internal temperature reaches 205–208°F (96–98°C).Baker's Note: During testing, this cake required approximately 75 minutes to fully bake. If the top is browning too quickly near the end of baking, loosely tent it with foil.
- Cool. Let the cake cool in the pan for 15–20 minutes. Use the parchment overhang to lift the cake out of the pan and transfer it to a wire rack to cool completely.Baker's Note: For the cleanest slices and best texture, wait until the cake has completely cooled before cutting. The crumb continues to set as it cools.
Notes
Storage
- Store covered at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to 1 week.
- Bring refrigerated slices to room temperature before serving for the best flavor and texture.
- Freeze whole or sliced for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe container or bag.
❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
