Classic Cream Cheese Pound Cake with Vanilla Glaze

Cream Cheese Pound Cake

I had been baking regularly for years and somehow had never made a classic pound cake—until now. This cream cheese version is straightforward, reliably moist, and packed with buttery flavor. It also makes a fantastic base for strawberry shortcake when topped with macerated berries and whipped cream.

A few notes: use real butter and full-fat cream cheese for the best texture and flavor. Skip substitutions for these ingredients if you want the authentic, tender crumb this cake is known for.

Why You’ll Love This Dish

• Classic flavor: rich, buttery, and nostalgic—true to traditional pound cakes.
• Holds up well: a sturdy crumb that stands up to juicy toppings like strawberries and cream.
• Make-ahead friendly: keeps well at room temperature or in the freezer for easy planning.
• Versatile: serve plain, glazed, topped with fruit, or use as a layered dessert base.
• Generous yield: two loaves per batch—perfect for sharing or saving one for later.

Recipe Shopping List

Before you start, check your pantry. Below are the key ingredients; exact amounts are listed in the recipe card further down.

• Salted butter — the foundation of the cake’s flavor. If using unsalted butter, add a pinch of salt to the batter.
• Cream cheese — gives the cake its signature density and subtle tang.
• Sugar — sweetens and helps create a tender texture.
• Eggs — provide structure and richness; use room-temperature eggs for a smoother batter.
• Vanilla extract — enhances and balances the flavors.
• All-purpose flour — gives the cake structure while keeping the crumb tender.
• Baking powder — adds a slight lift so the cake isn’t too tight.

How To Make This Recipe

This pound cake comes together in a few simple steps. Start by creaming the butter, cream cheese, and sugar until light and fluffy—this aerates the batter and helps produce a tender cake.

Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Whisk the dry ingredients together, add them to the wet mixture, and stir until there are no streaks of flour. Pour the batter into two large, well-prepared loaf pans or one large bundt pan.

Tip: Don’t overfill pans. Use large loaf pans or a bundt pan to avoid overflow during baking.

Bake at 325°F (160°C) for about 1 1/4 to 1 1/2 hours. Start checking near the minimum time—a toothpick or cake tester should come out clean or with a few moist crumbs. Let the loaves cool in the pans for 10 minutes, then turn them out onto a wire rack to finish cooling.

This cake is wonderful served plain, but it’s exceptional when topped with macerated strawberries and whipped cream. It also freezes well—wrap slices tightly for convenient, ready-to-eat portions.

If you make this recipe, I’d love to hear how it turned out. Share photos and experiences for a chance to be featured.

More Dessert Recipes

Serve your pound cake with any of these complementary desserts for an elevated finish.

• Summer Fruit Trifle
• Grilled Peaches
• Fresh Fruit Salad
• Mocha Mousse
• Easy Berry Crisp