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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.
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Two slices of cream cheese pound cake on a scalloped ceramic plate, served with a dollop of whipped cream and fresh raspberries. The cake has a golden crust and a moist, tender crumb with a fine texture.
Prep Time:30 minutes
Cook Time:1 hour 15 minutes
Total Time:1 hour 45 minutes

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 flour, ⅛ tsp fine sea salt, ⅛ tsp baking powder
    Ingredients for cream cheese pound cake measured and ready to use, including butter, cream cheese, eggs, flour, sugar, heavy cream, and vanilla.
  • 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.
    8.5 x 4.5-inch loaf pan lined with parchment paper for easy removal of cream cheese pound cake.
  • 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, softened, 275g (1 cup + 6 Tbsps) granulated white sugar
    Butter and cream cheese beaten together until smooth and creamy for cream cheese pound cake batter.
  • 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
    Butter, cream cheese, and sugar creamed together until light and fluffy.
  • 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
    Cream cheese pound cake batter mixed until smooth and thick after adding flour and heavy cream.
  • 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.
    Freshly baked cream cheese pound cake with a golden crust and classic center crack cooling in the loaf pan.
  • 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.
Servings: 1 loaf (8.5 x 4.5-inch loaf pan)
Author: trish
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