Last Updated on December 15, 2024 by Kimberly Stroh

A buttery texture meets with a slight tangy flavor in this beautiful Cream Cheese Pound Cake. Made in a fluted bundt pan, the cake has a golden, slightly crisp exterior with a soft, velvety crumb inside. Its flavor is both sweet and slightly tangy, with a hint of vanilla that complements the richness of the cream cheese. Serve this cake for any special occasion and change out your favorite toppings to keep it unique for each occasion.

Making bundt cakes is my favorite way to bake a cake. They’ve got the beautiful fluted edges that’s perfect for toppings and the shape is beautiful without frosting. My Grandmother made this Cream Cheese Pound Cake and it’s truly one of my favorites. It’s dense and versatile. I’ve added toppings and served it bare. Either way, it’s always a disappearing dessert every time I bake it.

Looking for even more great bundt cake recipes? Here are some of my favorites: Chocolate Kahlua Bundt Cake, Amaretto Pound Cake, and my Lemon Bundt Cake that’s perfect for Spring.

Topping Ideas For Cream Cheese Pound Cake

Dressing up your pound cake is easy and adds a personal touch. I like to switch up my toppings and every time it brings a seasonal touch to the cake. Mix and match toppings to make it your own. Here are some of my favorites:

• Fresh Seasonal Fruit: Fresh strawberries, raspberries, blueberries, or blackberries add a refreshing, slightly tart contrast to the rich cake. Shop what is in season, fresh and flavorful.
• Whipped Cream: Skip the canned stuff and opt for a delicious homemade whipped cream. It’s light and fluffy.
• Chocolate Ganache: A smooth, glossy chocolate ganache—made with heavy cream and melted chocolate—adds indulgence to the cake. I love how it looks when it drips down the sides.
• Nuts: Toasted pecans, walnuts, or almonds add texture and a savory crunch to the smooth cake. Chop them finely or sprinkle them whole for a decorative touch.
• Fruit Compote: A warm fruit compote made with peaches, cherries, or even mixed berries can add both sweetness and moisture. It’s perfect for creating a contrast in texture.
• Orange Glaze: A tangy orange glaze made with orange juice and powdered sugar offers a citrusy contrast to the cake’s richness and adds a lovely, glossy finish. I love that for Easter!

Tips For Removing Your Pound Cake From The Bundt Pan

The only headache that bundt cakes can give you is removing them from the pan. You want to let the cake cool completely before attempting to remove it. Then here are some tips and tricks to try:

• Place your cake stand or cooling rack on top of the bundt cake pan before flipping.
• If it sticks, try tapping the bottom of the bundt cake pan with a knife to loosen it.
• If you’re edges are sticking, you can carefully use a sharp knife to loosen up the sides.

How To Store Leftovers

If you have any Cream Cheese Pound Cake leftovers, you want to keep it fresh by placing it in an air-tight container. To serve again, just let it thaw to room temperature. If you’re serving the cake with fresh fruit topping, just remove the fruit before storing. Add fresh, new fruit, to the cake when you serve it again.

Can You Freeze Cream Cheese Pound Cake?

You can freeze the pound cake for up to 3 months in the freezer. Always allow the cake to cool completely at room temperature before freezing. Wrap the cake tightly in plastic wrap, and a second layer of aluminum foil, to protect it from air and moisture. Make sure the wrap is snug and there are no exposed areas. Store the cake in the back of the freezer where temperatures are more stable. Thaw the cake on the countertop for several hours before enjoying again.

Cream Cheese Pound Cake Ingredients:

• Butter: I prefer to use unsalted butter with my baking
• Cream Cheese: Use a full fat cream cheese
• Granulated Sugar
• Eggs: Size Large
• Vanilla Extract
• Lemon Extract
• All-Purpose Flour
• Baking Powder
• Salt
• Optional Toppings: Confectioners’ sugar, sliced fresh strawberries and whipped cream (see more ideas above)

How To Make A Cream Cheese Pound Cake

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.

In a separate bowl, combine the flour, baking powder and salt; beat into creamed mixture until blended.

Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean.

Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners’ sugar, strawberries and whipped cream if desired.