Baking/ Dessert/ Everyday Cake

Cream Cheese Pound Cake

I am not a big tea drinker; I don’t like admitting it, feeling that that sullies my South Asian-ness so to speak. But I love the idea of tea time. Not only is there a big culture of tea drinking there is also a big culture of ‘tea visiting’ so to speak. People will drop in at each others houses ‘for tea’, go visiting ‘for tea’. This usually means tea (duh), a savory pastry or samosa an everyday cake. When I go ‘for tea’ to other peoples houses I unabashedly chug the tea and thoroughly enjoy all that comes with it. 

Cream Cheese Pound Cake

This Cream Cheese Pound cake reminds me of that tradition. It sweet, flavourful with an underlying tanginess, and gets even better the next day. When I am feeling extra indulgent I sprinkle it with some coarse sugar, but it is excellent as is. I suspect – that like other cakes of its ilk – it too freezes well, but I have never had the resolve to find out. 

4.8 from 5 votes
Cream Cheese Pound Cake
A pound cake that is extra everything good 🙂
Author: Sarah, Flour & Spice Blog
  • 2 cups all-purpose flour
  • 1.5 tsp baking powder
  • 1/2 tsp salt
  • 1 8-ounce package cream cheese, softened
  • 1.5 sticks unsalted butter softened
  • 1.5 cups granulated sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  1. Preheat oven at 325F and grease and flour a 9×5 inch loaf pan
  2. Whisk the flour, baking powder and salt together in a medium bowl, set aside
  3. Beat the cream cheese in a large bowl until smooth.
  4. Add butter and sugar and beat until fluffy, 3-5 minutes.
  5. Add eggs one by one, beating one minute between additions. Add vanilla and mix until combined.
  6. With the mixer on low, slowly add in the flour mixture and beat until just incorporated
  7. Spoon into your prepared pan and bake for 60-75 minutes, until a toothpick inserted in the middle comes out clean. Mine usually takes closer to 75 minutes.
  8. Let the cake cool in the pan for 10-15 minutes, then transfer onto a wire rack to cool completely.
Recipe Notes

Adapted from The Joy the Baker Cookbook

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  • Reply

    Hi Sarah, great to see you after a rather long silence 🙂 that too with one of my favorite things to bake/eat – cream cheese really does make pound cake magical 🙂 and yes.. it does get better the next day and I would like to meet the person who can manage to freeze any of this! 🙂

    • Reply

      hahah thanks Eraj! sorry about the longer absences, my 2 year old has now graduated to ‘staging’ food for me and it has resulted in quite a few mishaps!

  • Reply
    Julie is Hostess At Heart

    Congratulations on your new blog home! Your site is beautiful. I just love simplicity and this cake looks amazing too. I like the idea of tea time too, but it’s not realistic with my lifestyle. I do enjoy a cup in the evening on a cool night though and this cake would be a real treat!

    • Reply

      Thank you Julie! My ‘tea time’ these days is a hurried coffee between ‘mama i where are the colors’ and ‘mama i need help’ but i’ll take what i can get!

  • Reply

    I love the ‘lets meet up for tea’ culture! And I too secretly love the snacks more than the tea itself! & Your cream cheese cake looks lovely!!!

    • Reply

      thank you Vajeea! you’re always so kind!

  • Reply

    You had me at cream cheese! And i love that it’s so simple to make!

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