Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream cheese pound cake is undoubtedly the best flavored , moist pound cake , I ever baked . It has a golden crust , which is bit crisp the day you bake with contrast the soft but dense and moist inside . Mmmmmm just can’t describe as good as it is !!!As you store it , the crust softens . Both being tremendous in flavor . This is a very flavorful and rich cake containing the flavors of butter and cream cheese . The original recipe calls for 6 eggs , I just cut down it to half and still it’s a pretty large cake .


3 eggs , room temperature
4 oz or half of 1 package of cream cheese , room temperature
3/4 th cup of butter, room temperature
1 and 1/2 cup of sugar , powdered
1 and 1/2 cup of flour
1/2 ( half ) teaspoon baking powder
1/4 th teaspoon baking soda
2 tea spoon of orange or lemon zest ( optional)
1 tea spoon vanilla essence
A pinch of salt , if unsalted butter is used


1. Preheat the oven to 350 FH and grease the bundt pan well . Though pre-heated at 350 FH , the cake will be baked at 325 FH.

2. In a bowl, sift together the flour, baking powder, baking soda and salt .

3. With electric mixer or hand beater , beat the cream cheese and butter until softened . Now add sugar gradually and keep beating until light and fluffy . Add the lemon or orange zest and vanilla essence . Add in the eggs , one at a time . Now after adding egg, don’t beat too much just enough to incorporate the eggs into the cream mixture .

4. Now Add the flour mixture in three additions and just fold in gently . Don’t beat or over mix . Pour the batter into the prepared cake pan and tap for few times . Now immediately place it into the pre-heated oven . Reduce the temperature from 350 to 325 FH and bake for 40-45 minutes or until a toothpick inserted comes out clean . The time may vary depending on the oven .

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