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Easy Cream Cheese Pound Cake Recipe

Easy Cream Cheese Pound Cake Recipe

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Best, classic, old fashioned, soft, moist, tender, firm, quick, easy cream cheese pound cake recipe, homemade with simple ingredients from scratch.
Course Dessert
Cuisine American
Keyword classic, easy, old fashioned, pound cake
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 16 Slices
Calories 471
Author CakeWhiz


  • 1.5 cups Butter Unsalted, Room temperature
  • 1 package Cream cheese 8 oz.
  • 3 cups Granulated sugar
  • 6 Eggs Large
  • 2 tsp Vanilla extract
  • 1/4 tsp Almond extract Optional
  • 3 cups All-purpose flour
  • 1 tsp Salt
  • 1 cup Homemade whipped cream
  • 1 cup Fresh berries Strawberries, Raspberries, Blueberries e.t.c.


  • In a large mixing bowl, mix together butter and cream cheese until smooth.
  • Add sugar until and mix until light and fluffy (Takes about 5 minutes). 
  • Add eggs, one at a time. Beat just long enough to combine the eggs with the mixture.
  • Add vanilla extract and almond extract and mix until smooth.
  • In a separate bowl, whisk together flour and salt. 
  • Dump this dry mixture into the wet mixture and mix until just combined. DO NOT OVER-MIX!
  • Pour batter in 2 greased and floured loaf pans (Dimensions: 8 x4). Spread it out evenly with a spatula.
  • Bake at 325 degrees for 60-75 minutes or until an inserted toothpick in the center comes out clean. Don’t forget to rotate your pan halfway through baking. This ensures the cakes bake and brown evenly.
    Note: If the tops starts to become very dark and brown, cover the top with a foil paper tent. 
  • Allow the cake to cool down for 10 minutes. Then, remove it from the pan and let it cool completely on a cooling rack. 
  • Cover it in saran wrap and chill in fridge overnight. This way, you will be able to slice perfectly smooth slices the next day without any crumbs. 
  • Prior to serving, spread whipped cream on top of the cake and decorate with fresh berries. Enjoy! 


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 
  • I know the baking time sounds insane but trust me, it is worth it. I have felt that any time I bake for a shorter amount of time, my cake is softer. I think baking longer firms it up.


Calories: 471kcal | Carbohydrates: 57g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 367mg | Potassium: 83mg | Sugar: 39g | Vitamin A: 840IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1.5mg