This cake is impossible to stop eating, so you’re already warned. It’s moist, it’s buttery, it’s super tender, it’s got the perfect cream cheese tang and is basically flawless. Unfussy ingredients often make the best end products and this cake is no exception. Let’s bake!
During the heigh of the pandemic when ingredients were hard to hunt down, I finally found some cream cheese on Amazon and couldn’t decide what to do with it. But after I came across this Sally’s Baking Addiction recipe, I was hooked. I decided to make a smaller cake, tinkering with the quantity of eggs so it’s a little less than half of the original. I used yoghurt instead of sour cream, reduced the sugar a bit further and used all-purpose flour instead of cake flour. The latter produces a lighter cake, but I was thrilled with the result using all-purpose flour as well. All I did was add a bit more baking powder for extra lift so that the cake doesn’t turn out dense. It worked like a charm, I promise.
This pound cake actually reminded me of my eggless butter cake. This one is richer with a tang from the cream cheese of course, but the basic flavour and in a way, even the appearance of the two are very similar.
It is moist and like a traditional pound cake, a little dense but not overly so. It magically manages to be tender and light at the same time. You could flavour it with orange zest, lemon zest or a little extract of your choice. Personally, I loved it as is, with a bit of vanilla. It needs no toppings or frostings and is incredible with a cup of coffee.
I hope you’ll try this today!
Please read the recipe notes before beginning.
Cream Cheese Pound Cake
Ingredients
- 170 gms butter, at room temperature
- 100 gms cream cheese, at room temperature (see notes)
- 1 cup caster sugar (190 gms)
- 2 tbsp plain yoghurt or curd, at room temperature
- 1 tsp vanilla extract
- 2 eggs, at room temperature (see notes)
- 1 and 1/2 cups all-purpose flour (180 gms)
- 3/4 tsp baking powder
- 1/4 tsp salt if using unsalted butter
Instructions
- Preheat the oven to 160 C. Line a 9x5 loaf tin with baking paper, leaving an overhang for easy removal. Set aside.
- In a mixing bowl, beat the butter and cream cheese together on medium speed with a hand mixer, until smooth and creamy. Add the sugar and beat again till light and fluffy. Now add the yoghurt and vanilla and beat briefly once more.
- Add the eggs one at a time, beating on low speed until combined, but do not over beat.
- Now sift in the flour, baking powder and salt. Use a spatula to fold it in gently, till the flour is no longer visible and the batter is thick and smooth. Do not over mix the batter at this stage or your cake will turn out dense
- Pour into the prepared baking tin, smoothen the top and bake for 1 hour until a toothpick poked in the center comes out clean. Start checking for doneness at about 45 minutes since ovens vary, and cover the top loosely with foil if it's browning too much.
- Let the cake cool in the tin for 20 minutes, then use the paper overhang to lift it out and place on a wire rack to cool completely. Slice into pieces and dig in!
- Store in an airtight tin at room temperature for 4 to 5 days, and in the fridge for about a week, bringing it to room temperature before eating. In humid weather, I prefer keeping it in the fridge after the first couple of days. Happy baking!
Notes
Hi, if we’re following the eggless butter cream recipe, how many gms of cream cheese do we use then?
Hi, I don’t think I understood your query. Which buttercream are you referring to?
sorry, I meant if we are following the eggless butter cake recipe, how many grams of cream cheese should we add?
Hey,
I tried this recipe as recommended by one of my friend. It turned out to be really well. I don’t know baking but I want to learn.
So, this blog has helped me a lot. I was so confused with plethora of information on net otherwise. I could not find one reliable place where I can follow recipes from.
So, my friend suggested and this is my first baking attempt. Loved it !!
Scrumptious 🙂
This makes me so happy, Roopal! Thank you for your kind words and I hope you keep baking 🙂
Hi, I have a 7×4 loaf mould. Should I half this recipe for my smaller mould? Also how long will that take to bake at 160? Can’t wait to try this!
Hi, I don’t think you will need to halve it, that’s not a much smaller pan. I don’t know the exact baking time but since it’s more batter in a smaller space, it might take a little longer, maybe ten mins or so. Do the toothpick test to be sure !
Made this cake twice, taste is excellent! First time followed the recipe exactly. 2nd time, made the following changes- 1) beat the sugar and butter first till light and fluffy, then beat the cream cheese in. The cake crumb was better. 2) added juice of 1 lemon to add extra tanginess.
I’m glad you enjoyed it !
I have made this so many times i have lost count. thank u for this wonderful recipe
That makes me so happy! It really is such a great cake 🙂
Instead of cream cheese can I use normal cheese that is melted?
Cream cheese is not the same as melted cheese, so that won’t work. Try this cake and skip the orange: https://thedessertedgirl.com/2018/03/18/orange-pound-cake/
What is the temperature at which you baked for 45 minutes?
160 C as written in the recipe
Hi,
Can I use a standard round cake tin. I have all the ingredients at hand and want to try this cake ASAP!
An 8 inch round tin should be ok, you might need to check and reduce the baking time as needed
Hi. Yogurt or cutd substitute?
Thanks
You can use sour cream instead
It was heavenly and stood true to your description-it melted. I have never used cream cheese and was initially skeptic looking at the texture. It proved me wrong. Can you please share the cup measurement? I went with 120 gms = 1 cup.
I’m glad you enjoyed this cake ! For thing like butter and cream cheese, I prefer weight measures but 100 gms would be around 1/2 cup
Hi Gayatri ,
What cream cheese did you use? Britannia it philly? Will Britannia work?
Regards
Debi
Just baked it and the cake has turned out soooo moist, it’s melting in my mouth! Absolutely LOVE the cream cheese flavour. So happy with this ❤
It really is melt in the mouth soft ! So happy you enjoyed it 🙂
Is it possible to make this cake without the cream cheese .. ? Don’t have any on me .
I’m not sure, you might need to add more butter to make up for it, but you could also try this cake and skip the orange: https://thedessertedgirl.com/2018/03/18/orange-pound-cake/
Hi, can I use whole wheat flour instead of all purpose flour ? I want to make this for my 1 year old
The cake will turn out much denser so I wouldn’t really recommend it. You might be able to swap half the flour with wholewheat.
Can we it done in cookernon gas stove? I dont have a microwave or oven.
I can’t say for sure, I only bake in the oven and don’t have any experience with cooker baking but I think it could be done, you might need to google some guidelines on cooking time etc