Looking for a tasty dessert idea? Try using cream cheese in place of some of the butter in a pound cake. This Cream Cheese Pound Cake is a fun and unique sweet treat!
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The cream cheese adds an extra layer of richness to the pound cake – as if pound cake needed it, right? I absolutely love pound cakes. I’d probably put them in my top 5 list of favorite desserts. From store-bought versions to a variety of homemade versions, I’ve certainly eaten my fair share of pound cake over the years.
This Cream Cheese Pound Cake is definitely tasty. I wouldn’t say that the cream cheese flavor is super noticeable, but you will notice the overall richness of this cake. It’s good. Like really good. (It also uses a whole ton of sugar, eggs and butter…so that helps, too!)
Cream Cheese Pound Cake
Several years ago, my sister posted a recipe for Cream Cheese Cookies. Those cookies have become one of the most popular recipes on her blog – and for good reason! The cream cheese replaces some of the butter in the recipe to yield a fluffy and delicious cookie. I decided to try the same concept with a pound cake instead.
As with those cream cheese cookies, I found that using cream cheese in a pound cake yielded a much fluffier cake. Don’t get me wrong – it’s still a dense cake. It is a pound cake after all! However, as it was baking, this pound cake used every bit of my 12-cup Bundt pan. Had the pan been any smaller, I would’ve been picking bits of pound cake out of the bottom of my oven. (That’s not high on my list of things to do!)
I do highly recommend this cake. I opted for a hefty amount of vanilla extract as the only flavor here…mainly because a good vanilla pound cake is my jam. But I could totally see using a combination of vanilla and almond extract, or perhaps adding a large pinch or two of lemon zest.
In keeping with the simple approach, I went with a dusting of powdered sugar for the top of this pound cake. However, a glaze would work well, too. No matter how you serve it, a slice of this cake will be quite tasty! Oh, and side tip about leftover pound cake. We enjoyed this cake fresh, but even I can’t eat an entire pound cake in 1-2 days. You can freeze a portion for later, but if you find yourself with pound cake that’s a couple days old? Toss a slice into the toaster oven! The edges will get slightly crispy for a delicious treat. I hope you enjoy this dessert as much as we did!
Did you make this Cream Cheese Pound Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Cream Cheese Pound Cake
- Preheat oven to 325°F.
- Using a stand mixer, add cream cheese and butter; mix on medium speed for 2-3 minutes, or until smooth.
- Add granulated sugar; mix for 3-4 minutes, or until light and fluffy.
- Add eggs two at a time, mixing after each addition until well combined.
- Add sour cream and vanilla extract; mix until well combined.
- Using a separate bowl, whisk together flour, baking powder and salt. Add half of the flour mixture to the butter mixture; mix on low speed until well combined.
- Add cream; mix on low speed until well combined.
- Add remaining flour; mix on low speed until well combined.
- Grease and flour a 12-cup Bundt pan. Transfer batter into pan.
- Bake for 45 minutes. Tent the top of the cake with foil and continue baking for 75-80 minutes, or until a toothpick inserted into center of cake comes out mostly clean.
- Let cake cool for 2 hours in the pan before inverting pan onto a wire rack or serving plate.
- Dust top of cake with confectioner’s sugar before slicing and serving.
Looking for more tasty pound cake recipes? Check out these other favorites, too: