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Cream Cheese Pound Cake Recipe

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4.93 from 14 votes
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This Cream Cheese Pound Cake Recipe is moist, dense, and full of flavor! Serve with your favorite toppings depending on the season!

Two slices cream cheese pound cake on plateThis Cream Cheese Pound Cake Recipe takes me back to my high school days.

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I had some pretty great friends in high school, so naturally, our parents became friends as well.

One summer, a group of us and our families got together quite frequently.

And let me tell you.

There was ALWAYS good food.

I remember there being kebabs, homemade salsas (Maria or Filipe if you’re reading this, I NEED that recipe 😉 ), AND . . .

Cream Cheese Pound Cake.

I was never really a pound cake person . . .  until this recipe. It’s velvety smooth, PACKED with flavor, and soooo dense and yummy.

I DID adapt the original recipe, because I just can’t help myself, but Judy, thank you SO much for making me fall in love with pound cake. 😉

Piece of pound cake held

One slice of cream cheese pound cake with whipped cream on plate aboveI love this Cream Cheese Pound Cake Recipe, because you can make it all year round.

During the spring and summer, top it with berries and ice cream.

During the winter, serve it with an orange cranberry sauce.

Since we’re currently in the middle of fall, today, I’ve decided to serve it up with apple slices, pecans, a caramel drizzle, and freshly whipped cream <– Y.U.M.

Whatever you decide, whatever the season, I swear to you, it WILL be amazing.

This Cream Cheese Pound Cake Recipe, of course, starts with – you guessed it – cream cheese.

Cream that together with butter until fluffy, about a minute.

Then you’ll add in sugar, eggs, egg yolks, vanilla extract, and almond extract <– not optional, it adds SO much flavor and I actually find this cake to be really bland without it.

Cream THAT together until well combined, then stir in flour, cornstarch, and salt.

Bake it in a loaf pan for about an hour and a half and the result is the MOST moist, tender, flavorful, dense, pound cake with a nice crisp outer layer.

It’s seriously SO good you guys, so what are you waiting for?!

Closeup of slice of pound cakeStart baking!

– Jennifer

This Cream Cheese Pound Cake Recipe is moist, dense, and full of flavor! Serve with your favorite toppings depending on the season! showmetheyummy.com

Cream Cheese Pound Cake Recipe

4.93 from 14 votes
This Cream Cheese Pound Cake Recipe is moist, dense, and full of flavor! Serve with your favorite toppings depending on the season!
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Yield: 8 slices
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Ingredients

US Customary - Metric
  • ¾ cups unsalted butter softened to room temperature (3/4 cups = 1 1/2 sticks)
  • 1 (4 oz) package cream cheese softened to room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 ¼ cups all purpose flour
  • ¼ cup cornstarch
  • ½ teaspoon salt

Instructions

  • Preheat oven to 325 degrees F and grease a loaf pan with cooking spray.
  • In a large bowl, using your hand mixer, cream butter and cream cheese together until fluffy, about a minute.
  • Pour in sugar, eggs, egg yolks, vanilla extract, and almond extract.
  • Beat until combined.
  • Add in flour, cornstarch, and salt, and mix until *JUST* combined.
  • Pour into prepared pan and bake until an inserted toothpick comes out *ALMOST* clean (it's ok if a little sticks), about 1 hour 20 minutes - 1 hour 45 minutes.*
  • Cool in pan for 5 minutes, then remove from pan, place on cooling rack, and continue cooling until ready to serve!
  • Slice and serve with your choice of toppings! **Pictured: whipped cream, apple slices, caramel, and pecans**
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:1-2 Days
Refrigerator:3-5 Days
Freezer:2-3 Months
Reheat:Bake or microwave
*Storage times may vary based on temperature and conditions

Notes

*Cook time greatly varies on your oven temperature (oven temperatures aren't all the same) and how big your loaf pan is, so I'd recommend checking every 10 minutes starting at 1 hour 20 minutes. That being said with my oven and my pan, 1 hour 40 minutes was perfect!

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Nutrition Information

Nutrition Facts
Cream Cheese Pound Cake Recipe
Amount Per Serving
Calories 428 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 12g75%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 169mg56%
Sodium 173mg8%
Potassium 52mg1%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 38g42%
Protein 5g10%
Vitamin A 170IU3%
Calcium 19mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: cream cheese, easy treat, loaf
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Course: Dessert
Cuisine: American
Author: Jennifer Debth

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  5. Brad

    Little Rock, Arkansas

    5 stars This recipe is great! I’ve used it as a base to make several different flavors of pound cake!
    Reply

  6. Jenny

    United States

    4 stars Made this yesterday and at 1 hour 20 min it was still wet in the middle, baked it another 10 min and the corners got really dark and hard with the middle still under baked. Should I put foil over the edges next time? The parts that were good, were REALLY good, so I don’t want to give up on this recipe! The crust was top notch chewy and delicious!!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Jenny! Sounds like your pan may have been darker than mine, so maybe that’s why the edges got dark and hard? I’d maybe cover the whole thing in foil next time after the initial hour? So glad you still enjoyed it!

  10. Nana

    Tucson, Arizona

    5 stars This is the Best pound cake recipe … .as long as you Understand the Importance Of Creaming the butter and cream cheese together and then ADD the sugar and beat for 3 minutes until the mix is pale yellowish almost white which incorporates Air in the cake is Extremely important. ..then Barely incorporate egg JUST until yolk disappear …then FOLD the dry ingredients Just to combine. …and Sugar is actually considered a wet ingredient. ….This Cake will Come out the BEST Pound cake you have ever eaten. …this is definitely a 10 star recipe
    Reply

  11. Rebecca

    Raleigh, North Carolina

    5 stars Sheltering in place so I have plenty of time for baking. I made this pound cake today and it’s the best one I have ever tasted! Thank you for your recipe.
    Reply

    • Jennifer @ Show Me the Yummy

      Yum! I haven’t tried, but I’d maybe try using 3/4 cups flour with 1/2 cup cocoa powder? I should develop a recipe for that though!!

  12. Jackie

    Berlin, Connecticut

    What’s with the cornstarch? Never ever used in other poundcake recipe can u explain why? Just curious before I make..thanx jax
    Reply

    • Nana7

      Tucson, Arizona

      5 stars The cornstarch is actually incorporated into pound cakes and some recipes for bunt cakes With OUT Frosting….It’s So you Get that yummy Crisp to the top and edges and that Super Pillowy Fluff of inside…as you will notice the Crisp edges has the sugar taste which there’s truly No need for any frosting or glaze…as well as Keeps the crispness Incase Your wanting to Do fruit toppings…stands up better with out messing up the integrity of this awesome cake

  14. Amber

    I can’t wait to make this but have a question, do you think using Wilton icing color in the batter will be an issue?
    Reply

  16. Sherry

    5 stars 1 hour 30 minutes was perfect in my oven. Once it cooled, I sliced it, wrapped it in foil, and put it in the fridge. The pound cake was so moist and flavorful that we ate it as-is! It has a crunchy top, is not overly sweet and has a wonderfully subtle hint of almond. This was better than any bakery pound cake I’ve ever purchased.
    Reply
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