Cream Cheese Pound Cake

A dessert classic gets a welcome update with this simple and satisfying recipe for Cream Cheese Pound Cake.

If versatile desserts are your jam, then allow me to introduce you to a blank culinary canvas that’s begging for your creative spin: Cream Cheese Pound Cake.

This tried-and-tested recipe features a densely rich and moist pound cake that bakes up in a loaf pan for perfect slicing.

I’ve opted for a pinch of fresh orange zest and a splash of vanilla extract to enhance the flavor, but you could do any combination of citrus and extracts:

• Lime zest and coconut extract
• Lemon zest and almond extract
• Orange zest and rum extract

The flavor pairings are truly endless! Once you pick your zest and extract of choice, whip together this quick-fix batter then pop your pound cake into the oven so you can focus on the most important decision: What’s going on top?

Pillowy whipped cream and fresh berries are a given, but ice cream, lemon curd and a slathering of Nutella aren’t out of the question. Switch things up based on the season or your mood!

Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Dessert

Cream Cheese Pound Cake

Skip the store-bought pound cake in favor of this recipe of moist and dense Cream Cheese Pound Cake perfect for topping with fresh fruit.

Author: Kelly Senyei

5 from 4 votes

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings 8 servings

Print Recipe

Ingredients 

1x2x3x

• ▢ Cooking spray
• ▢ 12 Tablespoons unsalted butter, plus more for greasing pan, at room temp
• ▢ 6 oz. cream cheese, at room temp
• ▢ 1 1/4 cups sugar
• ▢ 1 Tablespoon orange zest
• ▢ 2 teaspoons vanilla extract
• ▢ 3 large eggs
• ▢ 1 1/2 cups cake flour
• ▢ 1/4 teaspoon baking powder
• ▢ 1/8 teaspoon salt
• ▢ Homemade or store-bought whipped cream, for serving
• ▢ Sliced strawberries, for serving

Instructions 

• Preheat the oven to 325°F. Grease a 9x5” loaf pan with cooking spray then line it with parchment paper so that it hangs over the two longer sides. Grease the parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on high speed until smooth, scraping down the sides as needed, about 2 minutes.
• Add the sugar and beat until combined.
• Add the vanilla and orange zest and beat until combined, scraping down the sides as needed.
• Reduce the mixer speed to low then add the eggs, one at a time, beating between each addition. Do not overmix the batter.
• Add the cake flour, baking powder and salt and beat just until combined.
• Transfer the batter into the prepared loaf pan and bake it until it is golden brown and a toothpick inserted comes out clean, about 1 hour.
• Allow the pound cake to cool in the loaf pan for 1 hour before using the parchment paper overhangs to lift the pound cake out of the pan.
• Slice and serve the pound cake then top it with whipped cream and strawberries.
• ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition

Calories: 456kcal, Carbohydrates: 50g, Protein: 6g, Fat: 26g, Saturated Fat: 15g, Cholesterol: 130mg, Sodium: 131mg, Potassium: 93mg, Fiber: 1g, Sugar: 32g, Vitamin A: 899IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 1mg

Shoutout

Did you try this recipe?

Share it with the world! Mention @justataste or tag #justatasterecipes!

This post may contain affiliate links.