Easy Cream Cheese Pound Cake

If you’ve been following my page and creating with me for a while, you know I love baking! I won two different contests for my moist, dense, and light lemon pound cake. But, today I want to share another favorite of mine—my cream cheese pound cake.

I learned how to make pound cake with my mom growing up. So, to be able to continue her culinary legacy and see her recipes loved by so many is truly a special addition to my baking passion.

This cream cheese pound cake recipe is a delightful twist on the classic pound cake. Also, it’s one you’ll want to keep in your recipe collection. It’s rich, moist, and full of that creamy goodness that makes every bite unforgettable.

Cream Cheese Pound Cake Recipe Summary:

Prep and Cooking Techniques: Mixing and Baking

Course: Dessert, Brunch, or Breakfast-on-the-go

Star Ingredient(s): Cream Cheese Emulsion, Sour Cream, and Miracle Whip

Why You’ll Love This Recipe: Fool-proof ingredients and steps and delicious dense (but not heavy), moist, and flavorful results. It’s a one-bowl recipe making for easy clean-up and has a unique balance of a light tang but sweet vanilla flavor.

Ingredients for Cream Cheese Pound Cake

• Eggs: These are the backbone of our moist and spongelike pound cake, giving it structure and richness. Here’s a tip—always use room temperature eggs. It helps them blend better into the batter, making your cake extra smooth.

• Granulated sugar: This adds the perfect sweetness. If you want a bit of a twist, try using a mix of white and brown sugar for a deeper flavor.

• Melted butter: Butter is where we get that melt-in-your-mouth texture. Melt it and let it cool slightly before mixing it in.

• Cake flour: Cake flour makes our cake light and tender. If you don’t have cake flour, you can make your own by measuring out one cup of all-purpose flour, removing two tablespoons, and replacing them with two tablespoons of cornstarch.

• Baking powder: This gives our cake a nice lift. Make sure it’s fresh—baking powder loses its oomph after a while, so I always keep mine in a sealed container.

• Vanilla extract: Vanilla adds a lovely depth of flavor. For a richer taste, use pure vanilla extract instead of imitation. Or, if you’re feeling adventurous, try almond extract for a different twist.

• Cream cheese emulsion: This is the secret to our cake’s incredible flavor. If you can’t find cream cheese emulsion, you can use a bit of softened cream cheese, but remember to adjust the wet ingredients accordingly.

• Sour cream: This keeps the cake moist and adds a slight tang that balances out the sweetness. Full-fat sour cream works best for that rich texture.

• Miracle Whip: Now, this might surprise you, but Miracle Whip adds a unique moistness and tang to the cake. Trust me, it’s the secret ingredient that takes this cake to the next level!

Some Sweet Pound Cake History

Pound cake has a rich history that dates back to the 18th century. This classic dessert gets its name from the traditional recipe, which originally called for a pound each of flour, butter, sugar, and eggs. This simple ratio made it easy to remember. Moreover, it ensured a cake that was both dense and delicious.

Over the years, pound cake recipes have evolved, incorporating various ingredients and flavors to create delightful variations like our cream cheese pound cake. Despite these changes, the essence of the pound cake—a rich, buttery, and comforting treat—remains the same. It’s a versatile dessert that can be enjoyed on its own, or dressed up with glazes, fruit, or whipped cream.

In the South, pound cake holds a special place in our hearts and kitchens. It’s a staple at family gatherings, church socials, and holiday celebrations. For many of us, baking a pound cake is a cherished tradition passed down through generations, connecting us to our roots and the loved ones who taught us the joy of baking.

So, when you bake this cream cheese pound cake, you’re not just making a dessert—you’re carrying on a delicious legacy. It’s a taste of history, a slice of comfort, and a reminder of the simple joys of homemade goodness.

Tips and Hacks for a Better Pound Cake

1. Room Temperature Ingredients: Make sure your eggs, butter, and sour cream are at room temperature before you start. This helps them mix more evenly into the batter, giving you a smoother, more consistent cake texture.

2. Measure Carefully: Precision is key in baking. Use the spoon-and-level method for measuring flour: spoon the flour into your measuring cup and level it off with a knife. This prevents the flour from being packed down and ensures you get the right amount.

3. Creaming Butter and Sugar: Take your time when creaming the butter and sugar together. This step is crucial for incorporating air into the batter, which helps your cake rise and gives it a light texture. Beat them until the mixture is pale and fluffy.

4. Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can develop the gluten in the flour, leading to a dense and tough cake.

5. Use Cake Flour: Cake flour has less protein than all-purpose flour, which helps create a tender crumb.

6. Check for Doneness: Ovens can vary, so start checking your cake for doneness about 10 minutes before the recommended baking time. Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached.

7. Cooling the Cake: Let your cake cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely. This helps it set and reduces the chance of it breaking apart.

8. Adding Extra Flavor: Enhance your cake’s flavor with a simple glaze made from powdered sugar and lemon juice, or add a splash of almond extract to the batter for a unique twist. A dusting of powdered sugar can also give your cake a pretty finish.

How to Serve Pound Cake

Plain and Simple: Sometimes, less is more. A thick slice of pound cake on its own is a timeless treat.

With Fresh Fruit: Pair your pound cake with a medley of fresh berries, sliced peaches, or a tropical fruit mix. The juicy sweetness of the fruit complements the dense, creamy texture of the cake beautifully. For an extra touch, drizzle a bit of honey or a squeeze of lemon juice over the fruit.

As you can see in the images, I cut them into star shapes and put them on skewers with juicy colorful fresh berries! Don’t be afraid to get creative depending on who you’re serving to.

Topped with Whipped Cream: A dollop of freshly whipped cream adds a light, airy contrast to the rich cake. You can keep it classic with vanilla-flavored cream, or mix it up with a hint of almond or a splash of bourbon for an adult twist.

Drizzled with Glaze or Sauce: Enhance your pound cake with a simple glaze made from powdered sugar and lemon juice. Or, try a rich chocolate ganache for a decadent treat. Caramel sauce or a berry compote also make excellent toppings.

Ice Cream Pairing: Serve your pound cake with a scoop of your favorite ice cream. Vanilla, strawberry, or butter pecan are great choices that pair well with the cake’s flavors. The combination of warm cake and cold ice cream is always a crowd-pleaser.

Grilled or Toasted: For a delightful twist, lightly grill or toast slices of pound cake until they’re golden and crisp on the edges. Serve with a dollop of mascarpone cheese and a drizzle of honey, or simply with a sprinkle of powdered sugar.

How to Store Cream Cheese Pound Cake

Store your pound cake in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and aluminum foil and freeze it for up to three months. Thaw it at room temperature before serving.

Frequently Asked Questions