This Cream Cheese Pound Cake Recipe is sure to be your favorite for birthday’s, picnic’s, potlucks, and all sorts of other occasions. The addition of cream cheese into a classic pound cake recipe means an even more rich and flavorful version of the buttery cake we all love. Serve with fresh berries and whipped cream to create the most delicious “comfort food” dessert ever.

The Most Comforting Dessert

Pound cake… it’s my favorite. When I was growing up, every time we had anyone over for dinner during the summer months, we had the same dessert: sliced pound cake with sugared sliced strawberries and whipped cream.

The pound cake was Sara Lee and the whipped cream came from a tub. It was perfect.

Eventually, I wondered if I could figure out how to make a homemade pound cake that rivaled the store-bought I had loved since childhood. Enter this Cream Cheese Pound Cake Recipe. It’s sooooo delish!

Making Cream Cheese Pound Cake

To begin, you’ll cream together sugar with butter and cream cheese.

Next, add vanilla extract and freshly squeezed lemon juice. The lemon juice does not really make the cake taste like lemon. The juice of half a lemon is just enough to add an extra kick of flavor to the cake without turning it into a lemon cake.

You’ll want to add the eggs one at a time and whip them into the batter between each addition of egg.

Whisk together the dry ingredients in a separate bowl, then mix the dry ingredients into the wet ingredients until fully combined.

Spread your batter into a fluted bundt pan that you have greased and floured very well.

Then the cake bakes for 75-90 minutes until a toothpick comes out clean when inserted into the center of the cake.

It smells so good!

I like to eat my pound cake with a lot of strawberries. Wash your strawberries then remove the green tops and discard. Slice the strawberries however you like, place them in a large bowl, then add sugar to taste. Allow the berries to sit for an hour, then serve them spooned over slices of the pound cake and with a generous dollop of freshly whipped cream.

The finished pound cake is a beauty!

Cream Cheese Pound Cake Recipe

Author: Carissa Shaw for Mom Needs Chocolate
Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x

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Description

Scale

Ingredients

1 1/2 cups butter (3 sticks), softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
2 teaspoons vanilla extract
Fresh squeezed juice of 1/2 a lemon
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Powdered sugar, sliced fresh strawberries, and whipped cream, optional

Instructions

Preheat oven to 325F degrees.
In a large bowl, cream the butter, cream cheese, sugar, vanilla extract, and lemon juice together until light and fluffy.
Add the eggs, one at a time, beating well between each addition.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Add the dry mixture to the wet mixture and mix on low speed with an electric mixer until combined.
Pour the batter into a greased and floured 10-inch fluted bundt pan. Bake at 325° for 75-90 minutes, until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, then turn the cake out onto a platter and continue to cool to room temperature. Garnish with a light dusting of powdered sugar if desired.
Serve with fresh berries and whipped cream.

Category: Dessert

Nutrition

Serving Size: 1 slice

Keywords: Pound cake, cake

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Pass the Cake!

After you make this Cream Cheese Pound Cake Recipe, come back and tell me how it turned out! You can do that by leaving a comment and recipe rating in the comments below, or by tagging me on Instagram, (@momneedschocolate), or by leaving a comment and picture of your cake here on the pin on Pinterest.

Can’t wait to see your delicious pound cake creations!