Cream Cheese Pound Cake | Easy Moist Cake Recipe

I’ll never forget the sweet smell of butter, sugar, and vanilla wafting through my grandmother’s kitchen on Sunday afternoons. Her homemade Cream Cheese Pound Cake was more than just dessert—it was a warm hug in every bite. Baked in an old cast iron Bundt pan, it came out golden brown, rich, and moist—the kind of cake that didn’t even need frosting to shine.

Years later, I found myself standing in my own kitchen, flipping through a hand-written recipe card with her smudged pencil notes. That’s when I decided to recreate her classic Southern Cream Cheese Pound Cake, and what I discovered was magic.

This is that recipe—the one passed down through generations. But now, it’s optimized for the modern kitchen: simple ingredients, foolproof directions, and results that are bakery-quality. Whether you’re a beginner baker or looking for the best pound cake recipe that actually works, this guide is for you.

Perfect for holidays, potlucks, or a cozy Sunday morning, this cake is soft, rich, and bursting with buttery vanilla flavor. The cream cheese adds a signature tang and unbeatable moisture. No shortcuts, no gimmicks—just a timeless, easy Cream Cheese Pound Cake recipe that melts in your mouth and impresses every single time.

This Isn’t Just Another Cream Cheese Pound Cake – Here’s What Makes It Different

• Unbelievably moist and rich thanks to cream cheese and real butter
• No tricky techniques – just simple steps that work every time
• Classic Southern flavor with a modern twist
• Perfect for holidays, gifting, or quiet weekends at home
• Freezes beautifully so you can make it ahead
• Emotional value baked right in

Ingredient Breakdown: Why Each One Matters

Instead of just listing ingredients, here’s why they matter. These aren’t just components—they’re characters in your cake’s story.

The Essentials:

• Unsalted Butter (1½ cups) – For deep flavor and rich texture
• Cream Cheese (8 oz) – Adds moisture and a signature tang
• Granulated Sugar (3 cups) – Sweetens and caramelizes the top
• Eggs (6 large) – Bind and enrich the batter for a golden, fluffy crumb
• All-Purpose Flour (3 cups, sifted) – The sturdy backbone of a dense, soft slice
• Vanilla Extract (1 tsp) – Adds depth and a warm, familiar aroma
• Almond Extract (½ tsp, optional) – A secret note that elevates everything
• Salt (¼ tsp) – Brings balance and sharpens flavors

Grandma’s Method, Modern Tools: Step-by-Step With a Twist

Step 1: Prep with Love

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.

Step 2: Cream the Dream

Beat softened butter and cream cheese on medium speed until smooth and fluffy.

PRO TIP: Room temperature ingredients = no lumps, just creamy perfection.

Step 3: Sweeten the Soul

Gradually add in sugar, beating for 4–5 minutes until it’s pale and light.

Step 4: Eggs In, One Hug at a Time

Crack in one egg at a time, mixing after each. This keeps the batter smooth and stable.

Step 5: Add Vanilla, and Maybe a Secret

Stir in the vanilla and almond extract (if using). It’s the memory-making moment.

Step 6: Fold in Flour, Softly

Sift together flour and salt, and fold it into the batter gently. Don’t overmix.

Overmixing makes your cake sad and dense. Be gentle—it’s worth it.

Step 7: Pour, Smooth, and Bake

Pour batter into your pan and smooth the top. Bake for 75–85 minutes, until golden and a toothpick comes out clean.

Step 8: Cool the Story

Cool in the pan for 15 minutes, then transfer to a rack to cool completely.

Mistakes You’ll Only Make Once

• Opening the oven too soon? Cake falls.
• Cold butter? You’ll get lumps.
• No sifting? Expect clumps.
• Overbaking? Dry cake, ruined dreams.

Common searches: Why did my pound cake sink? How to avoid dense pound cake?

Best Ways to Serve It (Grandma Approved + Trendy Options)

Old-School Vibes:

• Warm with black coffee
• Topped with berries and powdered sugar
• With peach preserves on a Sunday morning

Instagram-Ready:

• Drizzle with lemon glaze
• Serve with whipped mascarpone and honey
• Cut into cubes and layer with cream and fruit for mini trifles

Irresistible Flavor Variations

• Lemon Cream Cheese Pound Cake – Add 1 tbsp zest + 1 tbsp juice
• Chocolate Chip Version – Fold in 1 cup mini chocolate chips
• Berry Swirl – Drop spoonfuls of jam into the batter and swirl before baking

Nutritional Info (Per Slice, Based on 12 Servings)

• Calories: 435 kcal
• Carbs: 49g
• Protein: 5g
• Fat: 24g
• Sugar: 34g
• Sodium: 150mg

Searched often: Is cream cheese pound cake high in calories? Is it keto-friendly? (Answer: Not quite, but worth every bite.)

Storing It Like a Pro (So It Tastes Fresh for Days)

• Room Temp: 3 days, airtight container
• Fridge: Up to 7 days
• Freezer: 3 months – wrap slices individually in foil or plastic

Reheating Tip:

Microwave a slice for 15 seconds or warm in a 300°F oven for 5 minutes for bakery-fresh flavor.

Real Questions from Real Bakers

Can I freeze Cream Cheese Pound Cake?

Yes! Wrap it tightly and freeze for up to 3 months.

Can I use low-fat cream cheese?

You can, but it won’t be as rich or moist.

Why does my pound cake crack?

That’s normal! It’s part of the rustic look and caused by rising in the center.

Can I make it a day ahead?

Yes! In fact, it tastes even better the next day.

You’ll Also Love These

• Italian Herbs and Cheese Bread – Perfect Dinner Side
• Kaiser Bread – Perfect Rolls for Sandwiches
• Cottage Cheese Chips Air Fryer – Crispy Snack Recipe

Final Thoughts – A Cake That Feeds the Soul

This Cream Cheese Pound Cake recipe isn’t just about ingredients—it’s about memory, comfort, and connection. It’s a hug from the past, baked into a golden slice. Whether you make it for Sunday brunch, a special occasion, or just because, it delivers every single time.

So go ahead—bake it, share it, and pass it on.

Did you try it?
Comment below, leave a review, and tag your photos online with #CreamCheesePoundCakeLove — we might feature you!

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