Cream cheese loaf cake is a breeze to mix and bakes up soft and moist. The resulting loaf pound cake is perfect for serving guests.

Southern cream cheese pound cake loaf is tender and delicious and pairs perfectly with coffee or tea.

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If you want moist, decadent loaf cake and you haven’t been adding cream cheese to your batter, you are in for an incredible treat!

Standard pound cake recipes become something magical with the addition of this one ingredient.

The first pound cakes were made in Great Britain in the early 1700s but made their way across the pond by the end of the century.

Classic pound cake recipes get their name from the traditional use of one pound each of butter, eggs, flour and sugar. The basic recipe is easy to remember and yields consistent results of moist cake.

Pound cakes are simple yet lovely. They pair well with powdered sugar and fresh berries or other fresh fruit, with a scoop of ice cream or a dollop of whipped cream.

But good pound cakes can hold their own when served plain with a cup of coffee or tea.

Pound cake is a dense, somewhat heavy cake (compared to, say, a sponge cake), but it shouldn’t be dry, a problem you may have encountered when making traditional pound cakes.

All of that changed when I began adding cream cheese to the batter of my homemade pound cake!

The recipe and the process are still simple, but the result is a silky, moist slice of heaven that every southern grandmother would fawn over. I think you will too!

More Cream Cheese Baked Goods:

• Cream Cheese Cranberry Bread
• Chocolate Cream Cheese Pound Cake
• Easy Cream Cheese Cookies
• Pumpkin Cream Cheese Muffins

Secrets to Perfect Southern Cream Cheese Pound Cake

This moist, decadent cream cheese loaf cake is made from scratch, but this great recipe comes together quickly.

Following these tips will ensure you serve your guests a gorgeous slice of perfect cream cheese pound cake loaf every single time.

• Use room temperature ingredients. For best results, bring your butter, eggs and cream cheese to room temperature! This will ensure that everything blends together smoothly. If you keep your flour in the fridge or freezer, bring it to room temperature too.
• Mix it! Mix it real good! Blend the butter, cream cheese and sugar until it is light and fluffy before you move forward with the rest of the recipe.
• Add eggs slowly. Mix in the eggs one at a time. It will take you a few extra minutes but it guarantees that everything is mixed in beautifully.
• Grease the pan. Make sure your loaf pans are well greased so the load cake releases easily.
• Tent with foil. This cream cheese loaf cake has a long baking time. If it begins to brown too much, tent it with aluminum foil during the last half of the cooking time.
• Let it cool. Let the cream cheese pound cake loaf cool in the pan for 5-10 minutes, then transfer to a wire rack for at least 2 hours before slicing. It’s so hard to wait but the cake will release easier and will look gorgeous even before you slice into it!

If you don’t have cream cheese, consider making one of my favorite sour cream pound cake recipes. These also use a tube pan or bundt cake pan, which is ideal if you don’t have loaf pans:

• Chocolate Sour Cream Pound Cake
• Peach Sour Cream Pound Cake
• Pineapple Sour Cream Pound Cake

How to Make Cream Cheese Pound Cake Loaf

It’s really easy to make loaf pound cake with cream cheese.

Simple Ingredients You’ll Need:

• Unsalted Butter
• Cream Cheese
• Granulated Sugar
• Eggs
• Vanilla Extract
• Almond or Lemon Extract (optional)
• All-Purpose Flour
• Baking Powder
• Salt

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How to Make this Cream Cheese Pound Cake Recipe:

(Full printable recipe is available below)

Cream the butter and sugar. First, you’ll beat butter and cream cheese together in the bowl of a stand mixer fitted with the paddle attachment (or with a handheld electric mixer) on medium speed.

When combined, add the sugar and mix until fluffy.

Add the eggs. Next, you’ll add eggs, one at a time, mixing well after each addition and scraping down the side of the bowl as needed.

Add vanilla extract and almond or lemon extract, if using. Mix just to combine.

Mix the dry ingredients. Then, you’ll whisk together flour, baking powder, and salt in a separate medium bowl.

With the mixer on low speed, gradually add the dry ingredients of the flour mixture to the wet ingredients, mixing just until combined.

Bake the pound cake loaf. Last, you’ll divide the cake batter among two prepared loaf pans.

Bake for 65-75 minutes, or until a toothpick or cake tester inserted in the center of the loaves comes out clean.

Cool completely before slicing and serving.

Notes and Adaptations:

• Almond extract is optional in this cake. Lemon or orange extract are both great alternatives if you prefer, or you can omit these and stick with just vanilla extract.
• These loaves freeze well. Cool completely before tightly wrapping well with plastic wrap, then freeze.
• Cake should be stored in an airtight container at room temperature.