Cream cheese pound cake is a delightful dessert that combines the rich, creamy texture of cream cheese with the buttery goodness of a traditional pound cake.
This classic dessert is perfect for any occasion, whether it’s a casual family gathering or an elegant dinner party.
The dense yet moist texture of the pound cake, paired with the subtle tanginess of cream cheese, creates a dessert that’s both comforting and indulgent.
In this guide, we’ll explore five must-try cream cheese pound cake recipes, each with its own unique twist.
From a classic version to one with a zesty lemon flavor, these recipes are sure to satisfy your sweet tooth and impress your guests.
Recipe 1: Classic Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions:
Preheat Your Oven: Begin by preheating your oven to 325°F (163°C). This ensures that your cake will bake evenly.
Prepare the Pan: Grease a 10-inch Bundt pan thoroughly with butter or non-stick spray and lightly dust it with flour. This helps the cake release easily after baking.
Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is smooth and creamy. This typically takes about 2 minutes on medium speed.
Add Sugar Gradually: Gradually add the granulated sugar to the butter and cream cheese mixture, beating continuously until light and fluffy. This process should take about 5 minutes.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated before adding the next.
Mix in Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Add Vanilla Extract: Stir in the vanilla extract until fully incorporated.
Pour into Pan: Pour the batter into the prepared Bundt pan, spreading it evenly with a spatula.
Bake: Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
The classic cream cheese pound cake is a timeless dessert that is both rich and flavorful.
The combination of butter and cream cheese creates a dense yet tender crumb that is perfect on its own or with a dusting of powdered sugar.
Recipe 2: Lemon Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions:
Preheat Your Oven: Preheat your oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
Cream the Butter and Cream Cheese: Beat the softened butter and cream cheese together until creamy and smooth.
Add Sugar: Gradually add the sugar, beating until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract.
Pour Batter into Pan: Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake: Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
The lemon cream cheese pound cake is a refreshing twist on the classic. The addition of lemon zest and juice adds a bright, tangy flavor that pairs beautifully with the rich, creamy texture of the cake.
Recipe 3: Chocolate Swirl Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- 2 tablespoons milk
Instructions:
Preheat Your Oven: Preheat your oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
Cream the Butter and Cream Cheese: Beat the softened butter and cream cheese together until creamy and smooth.
Add Sugar: Gradually add the sugar, beating until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Prepare Cocoa Mixture: In a small bowl, mix the cocoa powder with the milk until smooth.
Divide Batter: Divide the batter into two equal parts. Stir the cocoa mixture into one part.
Layer Batter in Pan: Spoon the plain batter into the prepared pan, then spoon the chocolate batter on top. Use a knife to swirl the two batters together gently.
Bake: Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
The chocolate swirl cream cheese pound cake is perfect for chocolate lovers. The rich cocoa swirled through the creamy batter creates a visually stunning and deliciously indulgent dessert.
Recipe 4: Strawberry Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup chopped fresh strawberries
- 1 tablespoon flour
Instructions:
Preheat Your Oven: Preheat your oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
Cream the Butter and Cream Cheese: Beat the softened butter and cream cheese together until creamy and smooth.
Add Sugar: Gradually add the sugar, beating until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Prepare Strawberries: Toss the chopped strawberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake.
Fold in Strawberries: Gently fold the strawberries into the batter.
Pour Batter into Pan: Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake: Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
The strawberry cream cheese pound cake is a delightful, fruity variation. The fresh strawberries add bursts of flavor and color, making this cake both beautiful and delicious.
Recipe 5: Almond Cream Cheese Pound Cake
Ingredients:
- 1 ½ cups unsalted butter, softened
- 8 oz cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon almond extract
- ½ cup sliced almonds
Instructions:
Preheat Your Oven: Preheat your oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
Cream the Butter and Cream Cheese: Beat the softened butter and cream cheese together until creamy and smooth.
Add Sugar: Gradually add the sugar, beating until the mixture is light and fluffy.
Add Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
Combine Dry and Wet Ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
Add Almond Extract: Stir in the almond extract until fully incorporated.
Fold in Almonds: Gently fold in the sliced almonds.
Pour Batter into Pan: Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake: Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
The almond cream cheese pound cake has a lovely nutty flavor that pairs beautifully with the creamy texture of the cake.
The sliced almonds add a delightful crunch to each bite.
Other Stories You May Like
Conclusion
Cream cheese pound cake is a versatile dessert that can be adapted to suit a variety of tastes and occasions.
Whether you prefer the classic version or enjoy experimenting with flavors like lemon, chocolate, strawberry, or almond, there’s a cream cheese pound cake recipe for everyone.
These cakes are perfect for any gathering, offering a rich, indulgent treat that’s sure to impress.
By following these step-by-step guides, you’ll be able to create delicious and beautiful cream cheese pound cakes that your friends and family will love.
So, gather your ingredients, preheat your oven, and get ready to bake some truly spectacular cakes!