Delicious Cream Cheese Pound Cake

My very first bite of this cream cheese pound cake happened at a family get-together with friends. The combination of its soft, buttery texture and sweet-tart glaze, all wrapped up with a lovely hint of vanilla, made me realize this was more than just a regular cake — it tasted like pure coziness. Ever since, it’s what I bake to feel both fancy and nostalgic.

I learned the cream cheese trick during a baking class after the teacher insisted it makes pound cakes stay soft longer and never dry out. That little hack honestly changed how I make dense cakes from then on.

Irresistible Ingredients

• Unsalted butter: 2 cups, room temp – Classic richness, but for next-level flavor pick European butter
• Sugar: 3 cups, super fine – You’ll want the grains to melt nicely into the butter
• Eggs (large): 6, should be at room temp – Not only gives the cake shape, but helps everything blend; warm them in water if needed
• Flour (all-purpose): 3 cups, sifted – Makes the cake tender, also keeps it standing tall
• Cream cheese: Folded in for some tang and lots of moisture – Go for full fat so you get the best crumb
• Heavy cream: 1 cup – Keeps it luxurious without turning it into a brick
• Vanilla plus almond extract (or just vanilla): 2 tsp – Choose the real stuff for aroma and actual depth
• Baking powder and salt: ½ tsp each – Adds a little rise and dials back the sweetness
• Milk or cream (for the glaze): 3-4 tbsp – So the glaze glides on super smooth
• Powdered sugar (for glaze): 1½ cups – What finishes things off sweet and glossy

Irresistible Ingredients

Pick butter wrapped in paper and sugar with tiny grains so it melts fast. Grab eggs that aren’t straight from the fridge—they blend better warmed in water for 10 minutes. Don’t skimp on real vanilla, either. It honestly levels up every slice.

Making It Happen

Cooling and Glazing:

Give the cake a quick rest before flipping to keep it together. Pour on that smooth glaze for a shiny, sweet finish.

Baking in a Bundt Pan:

The shape means the cake cooks evenly and nabs a crunchy outside while staying soft inside.

Combining Dry and Wet Ingredients:

Add flour and cream back and forth, so you don’t overmix and lose that fluffy texture.

Incorporating Eggs:

Drop eggs in one by one, beating just until mixed so the batter doesn’t split.

Preparing the Batter:

Beat your butter and sugar really well until they’re airy and pale—this bit makes the crumb nice and light.

Save Pin

What Stands Out

• Cream cheese and butter pack in moisture and fullness, so every bite is rich
• The tightly packed crumb stands up for thick or thin slices, great with coffee or dressed up as dessert
• Switching part of the vanilla for almond extract makes it taste cozy, like a soft holiday touch

I once baked this at 350°F instead of the usual 325°F. The outside got way too dark while the center stayed gooey. I learned slow and steady wins with cakes like this.

Advance Prep Tips

Honestly, this cake gets even better if you let it chill wrapped up overnight—the flavors blend and the crumb gets just the right firmness. You can pop slices in the freezer too, wrapped in parchment, and let them thaw slowly in the fridge before you add glaze.

Tasty Twists

• Half vanilla, half lemon juice and zest brings a punchy citrus vibe
• Mix in ½ cup chopped pecans or dried cherries for an unexpected crunch or chew
• Stir in 2 tbsp instant espresso (dissolved in cream) for a hit of coffee flavor

Favorite Gear

• Let a stand mixer with paddle do the hard work for you while mixing
• Use a well-oiled or top-notch nonstick bundt pan to get the cake out in one piece and looking awesome
• Sift flour and sugar first for a batter that’s silky smooth, never clumpy

Little Tricks

• Don’t rush when you beat butter and sugar—that’s the sneaky step for a cloud-soft texture
• Eggs and cream work best at room temp—cold stuff just refuses to mix in and leaves bumps
• Rest the cake in its pan for 15 minutes, no less or more, or you risk breaking it or having it stick for good

Save Pin

Common Questions

→ What makes this pound cake so moist?

The mix of cream cheese, softened butter, and heavy cream gives it a moist, rich feel. Creaming the butter and sugar adds air which helps keep the cake tender.

→ Can I swap vanilla for other flavors?

Absolutely. Almond extract on its own or mixed with vanilla adds a nice nutty hint without taking over the flavor.

→ How do I check if the cake is ready?

Stick a toothpick in the middle. If it comes out clean or with a few moist crumbs, it’s baked just right.

→ Why add eggs one by one?

Putting in eggs slowly keeps the batter smooth so the cake turns out light and even, and avoids curdling.

→ How do I make the glaze thicker or thinner?

Add more powdered sugar to make it thicker or pour in a little milk or cream to thin it out. Adjust it to what you like.