Cream Cheese Pound Cake Ultra Moist, Buttery & So Easy to Make

This cream cheese pound cake is rich, dense, and incredibly moist—aka the kind of cake people beg you to make again. Made with simple pantry ingredients, a buttery crumb, and that classic bakery-style flavor, this easy pound cake recipe is perfect for holidays, brunch, or a cozy weekend bake. Serve it plain, dusted with powdered sugar, or topped with fresh berries. Save this recipe if you love easy cakes, old-fashioned desserts, and foolproof baking ideas


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Cream Cheese Pound Cake

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This rich, moist Cream Cheese Pound Cake is a nostalgic Southern dessert. Easy, buttery, and foolproof with a creamy twist—perfect for any occasion!

• Author: Chef Emily
• Prep Time: 20 minutes
• Cook Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

• 1½ cups (340g) unsalted butter – softened
• 1 (8 oz) block cream cheese – softened
• 3 cups (600g) granulated sugar
• 6 large eggs – room temperature
• 3 cups (375g) all-purpose flour – sifted
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)
• ¼ teaspoon salt

Instructions

1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch loaf or bundt pan.
2. Cream the softened butter and cream cheese together until smooth and fluffy.
3. Gradually add the sugar, beating until pale and light, about 4–5 minutes.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla and almond extracts.
6. Gently fold in the sifted flour and salt until just combined. Do not overmix.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 435