Tulo

Cream Cheese Pound Cake Recipe

A sliced loaf of golden cream cheese pound cake on a wire rack, showing a tight, moist crumb with one slice cut and laid on its side.
Photo by hamzaoui fatma on Pexels

Cream cheese adds fat and moisture without thinning the batter the way extra butter or milk would, so the loaf bakes up dense and tight-crumbed instead of airy, closer to a classic pound cake than a quick bread. It's also a good use for cream cheese that's been frozen and thawed: freezing breaks down its structure so it turns grainy when spread cold, but once it's beaten into a batter and baked, that texture change disappears completely.

Prep
20 min
Cook
65 min
Total
85 min
Servings
10

Ingredients

Servings10
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 eggs large eggs
  • 1 1/2 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Nutrition per serving

Calories
366
Protein
6g
Carbs
53g
Fat
15g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 325°F (165°C). Grease a 9x5-inch loaf pan and line it with parchment, leaving an overhang on the long sides.
  2. 2In a large bowl, beat the softened cream cheese and butter together until completely smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  3. 3Add the sugar and beat for another 2-3 minutes, until light and fluffy.
  4. 4Add the eggs one at a time, beating well after each addition, then mix in the vanilla.
  5. 5In a separate bowl, whisk together the flour, baking powder, and salt. Add to the wet mixture and mix on low speed just until no streaks of flour remain.
  6. 6Scrape the batter into the prepared pan and smooth the top.
  7. 7Bake for 60-70 minutes, until the top is deep golden and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. Tent loosely with foil after 40 minutes if the top is browning too fast.
  8. 8Cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing.

Tips & variations

  • If using cream cheese that was previously frozen, let it come fully to room temperature and beat it on its own for an extra minute before adding butter; this works out most of the graininess freezing causes.
  • Add 1 tablespoon of lemon zest to the batter for a brighter, less sweet finish.
  • A thin glaze of powdered sugar and lemon juice drizzled over the cooled loaf dresses it up for serving without adding much extra sweetness.

Storage & reheating

Store the cooled loaf wrapped tightly at room temperature for up to 4 days, or refrigerated for up to a week. To freeze the baked loaf, wrap it tightly in plastic wrap and then foil and freeze for up to 3 months; thaw overnight at room temperature before slicing.

Tips from the Tulo kitchen

  • Set the cream cheese and butter out at least an hour before baking; cold cream cheese won't beat smooth and leaves visible flecks in the batter.
  • Slicing with a serrated knife rather than a straight-edged one keeps this dense crumb from tearing.

FAQ

Can you freeze cream cheese?

Yes, though the texture changes: freezing causes the water and fat in cream cheese to separate slightly, so once thawed it turns crumbly and watery instead of smooth and spreadable. It's still fine to use in baked recipes like this pound cake, cheesecakes, or casseroles where it gets mixed and cooked, just not recommended for spreading on a bagel or using in an uncooked dip where smooth texture matters.

How do you thaw frozen cream cheese properly?

Move it from the freezer to the refrigerator and let it thaw slowly overnight rather than at room temperature or in the microwave; slow thawing helps limit how much the texture separates. Once thawed, beat it on its own for a minute or two before combining with other ingredients to smooth out any graininess.

How long does cream cheese last in the freezer?

For best texture, use frozen cream cheese within 2 months. It stays safe to eat well beyond that, but the graininess becomes more pronounced the longer it sits frozen.

Can you freeze an opened block of cream cheese?

Yes. Wrap the opened block tightly in plastic wrap, pressing out air, then place it in a freezer bag or airtight container to prevent freezer burn and absorbing odors from other foods.