Pound Cake with Homemade Cream Cheese Icing

This pound cake with homemade cream cheese icing is a rich, buttery dessert that never goes out of style. With a dense crumb and a luscious, tangy-sweet frosting, it’s perfect for celebrations, potlucks, or just when I want to treat myself to something classic and indulgent. Whether served plain, topped with berries, or paired with coffee, this cake never disappoints.

Why You’ll Love This Recipe

I love how simple yet satisfying this recipe is. The pound cake itself is rich and moist, thanks to a generous amount of butter and eggs, while the homemade cream cheese icing adds the perfect creamy finish. This cake stores well, travels great, and always earns compliments. I also like that it doesn’t require any fancy tools or ingredients—just pantry staples and a little baking love.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter (room temperature)

• Large eggs

• Whole milk or heavy cream

• Baking powder

• Salt

• Vanilla extract

For the Cream Cheese Icing:

• Cream cheese (softened)

• Unsalted butter

• Powdered sugar

• Vanilla extract

• A splash of milk (optional, for consistency)

Directions

1. I start by preheating the oven to 325°F (163°C) and greasing a loaf or bundt pan generously.

2. In a large bowl, I cream the butter and sugar together until light and fluffy.

3. I add the eggs one at a time, mixing well after each addition.

4. In a separate bowl, I whisk together the flour, baking powder, and salt.

5. I add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. I mix just until everything is combined.

6. I stir in the vanilla extract, then pour the batter into the prepared pan and smooth the top.

7. I bake for about 60–75 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, I let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.

To make the icing:

1. I beat the cream cheese and butter together until smooth.

2. I gradually add the powdered sugar, then mix in the vanilla.

3. If needed, I add a splash of milk to loosen the consistency.

4. I spread the icing generously over the cooled cake.

Servings and timing

This pound cake serves about 10–12 slices, depending on how thick I cut them. It takes approximately 20 minutes to prepare and 60–75 minutes to bake. Cooling and icing take another 30 minutes, so I usually plan for around 2.5 hours total from start to finish.

Variations

I like to switch things up occasionally:

• Add lemon zest and juice for a citrusy twist.

• Fold in blueberries or raspberries for a fruity bite.

• Replace the vanilla extract with almond extract for a nutty flavor.

• Drizzle with caramel or chocolate sauce instead of the cream cheese icing for a different finish.

storage/reheating

I keep the cake in an airtight container at room temperature for up to 3 days. If it’s frosted, I store it in the refrigerator to keep the icing fresh—just let it sit out for about 15 minutes before serving so the icing softens. To reheat a slice, I pop it in the microwave for 10–15 seconds for that just-baked warmth.

FAQs

How do I know when the pound cake is done?

I insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready. The top should also be golden and slightly cracked.

Can I make the cream cheese icing ahead of time?

Yes, I often make it a day ahead and store it in the fridge. I just give it a quick mix before spreading it on the cake.

Can I freeze this pound cake?

Absolutely. I wrap the cooled, unfrosted cake tightly in plastic wrap and then foil. It keeps well in the freezer for up to 3 months. I thaw it overnight in the fridge and frost it once it’s fully defrosted.

What type of pan should I use?

I usually bake this in a bundt pan for a classic look, but a 9×5-inch loaf pan also works. Just make sure to adjust the baking time slightly if using a different size.

Can I reduce the sugar in this recipe?

I’ve reduced the sugar by about ¼ cup before and still had great results. Just keep in mind it might slightly affect the texture and sweetness.

Conclusion

This pound cake with homemade cream cheese icing is a timeless dessert that always satisfies. It’s rich, moist, and made even better with the tangy-sweet cream cheese topping. Whether I’m baking for a special occasion or just because, this recipe is a reliable favorite I keep coming back to.