This Pound Cake with Homemade Cream Cheese Icing is a rich, buttery dessert that brings classic comfort to the table. With its dense yet tender crumb and the velvety tang of cream cheese frosting, this cake is perfect for celebrations, gatherings, or just treating myself on a quiet afternoon.
Why You’ll Love This Recipe
I love how this recipe balances simplicity and indulgence. The pound cake is made with basic ingredients, yet the result is something extraordinary—moist, buttery, and golden. The homemade cream cheese icing adds a luscious, slightly tangy finish that perfectly complements the cake’s sweetness. It’s a reliable dessert that always impresses and stores well for later enjoyment.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Unsalted butter, softened
-
Granulated sugar
-
Large eggs
-
All-purpose flour
-
Whole milk
-
Vanilla extract
-
Baking powder
-
Salt
For the cream cheese icing:
-
Cream cheese, softened
-
Unsalted butter, softened
-
Powdered sugar
-
Vanilla extract
-
A pinch of salt
directions
-
I preheat the oven to 325°F (165°C) and grease a bundt or loaf pan generously.
-
In a large mixing bowl, I cream together the softened butter and sugar until light and fluffy.
-
I add the eggs one at a time, beating well after each addition.
-
In a separate bowl, I whisk together the flour, baking powder, and salt.
-
I alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. I mix just until combined.
-
I stir in the vanilla extract and pour the batter into the prepared pan, smoothing the top.
-
I bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
-
I let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
-
For the icing, I beat the cream cheese and butter until smooth, then gradually add the powdered sugar, vanilla, and salt.
-
Once the cake is cool, I spread or drizzle the cream cheese icing generously over the top.
Servings and timing
This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 60–70 minutes
Cooling and icing time: 1 hour
Total time: approximately 2 hours
Variations
I sometimes add lemon or almond extract to the batter for a different flavor. If I want a nuttier texture, I fold in chopped pecans or walnuts. Swirling in a bit of fruit puree, like raspberry or blueberry, before baking gives the cake a beautiful marbled effect and adds extra dimension. For a chocolate twist, I mix in mini chocolate chips or a cocoa swirl.
storage/reheating
I store the cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to a week. For longer storage, I wrap slices individually and freeze them for up to 3 months. To reheat, I microwave a slice for about 15–20 seconds to soften it slightly without melting the icing.
FAQs
How do I know when the pound cake is fully baked?
I check the cake by inserting a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s done. The top should also be golden and firm to the touch.
Can I make the icing ahead of time?
Yes, I make the cream cheese icing up to 3 days in advance and keep it in the fridge. Before using, I let it sit at room temperature for 20–30 minutes and give it a good stir to bring it back to a spreadable consistency.
What’s the best pan to use for this recipe?
I usually use a 10-cup bundt pan, but a standard loaf pan works too. If I use a loaf pan, I make sure not to overfill it—about two-thirds full is perfect to prevent overflow.
Can I use low-fat cream cheese for the icing?
I prefer using full-fat cream cheese for the best texture and flavor. Low-fat versions can work, but they might make the icing softer and less rich.
Why is my pound cake dry?
Dry pound cake often results from overbaking or measuring the flour incorrectly. I always spoon and level the flour instead of scooping it, and I keep a close eye on the bake time to avoid drying it out.
Conclusion
This Pound Cake with Homemade Cream Cheese Icing is a dessert that never fails to impress. I love its rich, buttery flavor and the smooth, tangy icing that ties it all together. Whether I serve it for a special occasion or as a sweet treat with my afternoon coffee, it always brings a little extra comfort to my day.
Print
Pound Cake with Homemade Cream Cheese Icing
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pound Cake with Homemade Cream Cheese Icing is a rich, buttery dessert with a dense crumb and a tangy cream cheese frosting—perfect for celebrations or an indulgent treat.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the cream cheese icing:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 325°F (165°C) and grease a bundt or loaf pan generously.
- Cream together the softened butter and sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Stir in the vanilla extract and pour the batter into the prepared pan, smoothing the top.
- Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- For the icing, beat the cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and salt.
- Once the cake is cool, spread or drizzle the cream cheese icing generously over the top.
Notes
- Add lemon or almond extract for flavor variation.
- Fold in chopped pecans or walnuts for texture.
- Swirl in fruit puree for a marbled effect.
- Store at room temperature for 3 days or refrigerate for a week.
- Freeze individual slices for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Your email address will not be published. Required fields are marked *