The Classic Cream Cheese Pound Cake Recipe with Cake Flour

A cream cheese pound cake made with cake flour is the perfect combination of rich, buttery flavor and a soft, tender crumb. Unlike traditional pound cakes that can sometimes feel dense, this version is elevated by the addition of cream cheese for moisture and flavor, and cake flour for a light, melt-in-your-mouth texture. Whether you're baking for a special occasion or simply craving a classic dessert, this easy and foolproof recipe will become one of your favorite go-to treats.

In this comprehensive guide, you'll find the full recipe, pro tips, serving ideas, storage instructions, and answers to common questions about cream cheese pound cake. This cream cheese pound cake recipe with cake flour is a perfect balance of rich flavor and light texture. The cream cheese adds depth and moisture, while cake flour ensures the crumb stays tender and soft. With just a few ingredients and a bit of time, you’ll have a perfect dessert that’s as good for casual snacking as it is for entertaining.

Whether you’re new to baking or a seasoned pro, this recipe is simple enough to follow and delicious enough to make again and again.

The Origin of Pound Cake

What Does “Cream Cheese Pound Cake” Mean? It doesn’t mean “pound of cream cheese” or “pound someone with cream cheese” (Writer's insight: don’t worry, you're not alone in wondering that:)). The term pound cake originates from 18th-century Europe, particularly in England and France, where the earliest versions were made with a simple ratio:

• One pound each of flour, butter, sugar, and eggs.

   

This straightforward formula made the recipe easy to remember, even for those who couldn’t read. These cakes were typically dense, rich, and sturdy, making them perfect for long storage or travel. As the recipe spread to America, it was embraced and adapted regionally with various flavorings, leavening agents, and methods.

Ingredients for Pound Cake with Cake Flour

Using cake flour yields a pound cake with a lighter, more delicate crumb compared to one made with all-purpose flour.

Step-by-Step Instructions For Easy Cream Cheese Cake Recipe

1. Preheat and Prep

• Preheat your oven to 325°F (160°C)
• Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper for easy removal.

   

2. Cream the Butter and Cream Cheese

In a large mixing bowl, beat the butter and cream cheese together using a hand or stand mixer on medium speed until smooth, fluffy, and well combined (about 2–3 minutes).

3. Add Sugar

Gradually add in the sugar, beating until the mixture becomes light and airy. This step is crucial for incorporating air, which helps the cake rise and stay moist.

4. Add the Eggs

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing. Stir in the vanilla extract.

5. Mix Dry Ingredients

In a separate bowl, sift together the cake flour, baking powder, and salt. Sifting ensures that the dry ingredients are light and lump-free.

6. Combine Wet and Dry

Gradually add the dry mixture to the wet batter in 2–3 additions, alternating with the milk. Start and end with the flour. Mix just until combined; do not overmix, or your cake may become dense.

7. Bake

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
If the top starts to brown too quickly, tent the cake with foil during the last 15 minutes.

8. Cool and Serve

Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.

 Serving and Pairing Ideas

This cream cheese pound cake is rich and flavorful on its own, but it can be the best cream cheese desserts if you consider the suggestions below:

• Dust with powdered sugar for a classic finish.
• Top with whipped cream and fresh berries (like strawberries, raspberries, or blueberries).
• Serve warm with a scoop of vanilla ice cream.
• Pair with coffee or black tea for an indulgent afternoon snack.
• Drizzle with lemon glaze, chocolate ganache, or fruit compote for a more decadent dessert.

   

 Storage and Freezing Tips

• At Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.

   

• In the Refrigerator: Keep it in a covered container for up to 1 week. Let it sit at room temperature before serving for the best texture.

   

• Freezing: Slice the cake and wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.

   

 Frequently Asked Questions

What is the secret to a moist pound cake?

A moist pound cake comes down to a few key techniques:

• Use full-fat cream cheese and butter at room temperature.
• Don’t overmix the batter once the flour is added.
• Bake at a lower temperature (like 325°F) to ensure even baking and prevent drying out.
• Allow the cake to cool slowly and store it properly to retain moisture.

   

Can I use all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. If you don’t have cake flour, you can make a substitute by:

• Measuring 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch.

   

• Sift the mixture well before using.

   

Can I add flavors like lemon or vanilla?

Absolutely! This cake is very versatile. You can:

• Add 1 tablespoon lemon or orange zest for a bright citrus flavor.
• Swap some vanilla for almond extract or maple extract.
• Add chocolate chips, chopped nuts, or dried fruit for extra texture and taste.

   

Just be careful not to overload the batter, as too many add-ins can affect how the cake bakes.