Cream Cheese Pound Cake

I don't know how I have been baking constantly for the last 9 years without EVER doing a pound cake, but somehow this escaped my radar.

No more!

This week I had two pounds of strawberries that needed to get eaten, and one of my favorite desserts (ever) is Strawberry Shortcake. I have a traditional version made with biscuits here on my Strawberry Shortcake recipe.

Sometimes though, it just doesn't quite hit the spot and I'm just in the mood for something different to pass my "perfect strawberry shortcake" test.

This is a pretty standard pound cake recipe. It came out very moist, tender, and flavorful.

Definitely use real butter, and full fat cream cheese. No substitutions here!

Why You'll Love This Dish

• Classic Flavor - This has that old-school buttery pound cake taste people know and remember.
• Great For Strawberry Shortcake - The sturdy crumb holds up well under juicy berries and whipped cream.
• Make-Ahead Friendly - It keeps well on the counter or in the freezer, so it's handy for planning ahead.
• Versatile Serving Options - You can serve it plain, glazed, topped with fruit, or turned into a layered dessert.
• Two Loaves Per Batch - One recipe gives you plenty for a gathering or a second loaf to share.

Homemade Hostess Cupcakes

Recipe Shopping List

Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Salted Butter - Forms the rich base of the cake and adds built-in seasoning. If using unsalted butter, add a small pinch of salt to the batter.
• Cream Cheese - Gives the cake its signature dense, smooth crumb and a slight tang that balances the sugar.
• Sugar - Sweetens the cake and helps with the tender texture during the creaming step.
• Eggs - Bind the batter and build structure. Room temperature eggs mix in more smoothly and help the batter stay even.
• Vanilla - Rounds out the flavor and supports the butter and cream cheese without taking over.
• All-Purpose Flour - Gives the cake enough strength to hold its shape in loaves or a Bundt pan.
• Baking Powder - Adds a bit of lift so the cake stays dense but not overly tight.

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How To Make This Recipe

Begin by creaming together the butter, sugar, and cream cheese until they are light and fluffy.

Add in the eggs, one at a time, and beat well after each addition. Add in the vanilla extract next, and mix to combine. Next combine your dry ingredients together and stir, and then add to the wet mixture. Mix until you can see no more dry flour.

Pour the batter into prepared baking pans. Personally, I LOVE the Pam Baking Spray with flour in it, but if you don't, a good old-fashioned butter and flouring will do just fine.

NOTE: I overfilled my pans. These were too small for the amount of batter this makes, so make sure and either use large loaf pans or a bundt pan. 

Bake for 1 ¼ - 1 ½ hours at 325 degrees. Keep an eye on them near the end, and remove when a tester comes out clean, or with only a few moist crumbs. Let the cakes cool in the pans for 10 minutes, and then remove to finish cooling on a wire rack.

Honestly, these were good enough to eat plain. They didn't NEED any garnishment, but the only thing better than plain pound cake is pound cake covered in macerated strawberries, sweet vanilla whipped cream, and fresh sliced strawberries.

Make this today and report back! I want stories, and I want pictures! If you send me photos of your creations from this site I will feature them on a future post and/or my facebook page.

More Dessert Recipes

Want to really amp up your dessert? Make one of these recipes to serve with your pound cake!

• Summer Fruit Trifle
• Grilled Peaches
• Fruit Salad
• Mocha Mousse
• Easy Berry Crisp

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