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Cream Cheese Pound Cake
🥄 Prep: 15 min
🔥 Cook: 10 min
🍽 Serves: 2 servings
A beautifully dense and moist pound cake made with real ingredients that you can feel good about baking and sharing with your loved ones.
Why You’ll Love This Recipe
If you are looking for a rich, velvety cake that feels indulgent yet comes together with just a handful of simple ingredients, this Cream Cheese Pound Cake from Bake With Neetu is exactly what you need. Neetu Sirigiri, MasterChef India Telugu Top 8 finalist, brings her signature touch to this classic recipe that is sure to become a staple in your home baking repertoire.
Cream cheese is a wonderful source of calcium and healthy fats that support bone health and keep you feeling satisfied for longer. Paired with real butter and eggs, this cake delivers quality protein and essential nutrients without relying on any artificial additives or protein powders.
- ✅ Cream cheese adds a creamy texture along with a good dose of calcium and healthy fats that nourish your body with every bite.
- ✅ Real eggs provide high-quality complete protein and essential vitamins like B12 and D, making this cake more nutritious than your average bake.
- ✅ This recipe uses no artificial flavourings or preservatives, so you know exactly what is going into your cake and onto your table.
- ✅ The simple one-bowl method makes this cake approachable for beginner bakers while still delivering a bakery-quality result that will impress everyone.
Ingredients You’ll Need
(Full measurements in the recipe card below)
Wet Ingredients
- • 1/2 cup butter — softened for easy creaming
- • 1/2 cup cream cheese — room temperature is key
- • 1 cup sugar — added gradually for smooth texture
- • 3 eggs — added one at a time
- • 1 tsp vanilla essence — adds warmth and depth
Dry Ingredients
- • 1.5 cups maida — folded in gently at the end
- • Pinch of salt — balances the sweetness
Substitutions
| Ingredient | Swap |
|---|---|
| maida | whole wheat flour or almond flour for a healthier option |
| sugar | coconut sugar or jaggery powder for no refined sugar |
| eggs | 3 flax eggs for an eggless version |
How to Make It — Step by Step
Cream the Base
Beat butter and cream cheese together until completely smooth and lump free before adding anything else.
Add Sugar and Eggs
Gradually beat in sugar, then add one egg at a time, beating for one full minute after each addition.
Add Flavour
Mix in vanilla essence and salt, then scrape down the sides of the bowl well.
Fold in Flour
Add maida and use a spatula to fold it in, then hand mix gently for two minutes until no lumps remain.
Bake
Pour into a greased lined pan and bake at 180 degrees Celsius for 25 to 30 minutes. Do a toothpick test before removing.
Tips for the Best Result
Make sure your butter, cream cheese, and eggs are all at room temperature before you begin. This helps everything blend smoothly and prevents a lumpy batter.
Once you add the flour, switch to a spatula and fold gently. Overmixing at this stage can make the cake dense and tough instead of soft and tender.
Ovens can vary, so always do a toothpick test at the 25-minute mark. If it comes out clean, your cake is done even if it looks pale on top.
How to Store
Frequently Asked Questions
Yes, you can replace each egg with 3 tablespoons of yogurt or use a flax egg, though the texture will be slightly denser.
Yes, just skip the pinch of salt in the recipe to avoid making the cake too salty.
A standard 7 to 8 inch loaf pan or a 6 inch round cake pan works well for this batter quantity.
Absolutely! Lemon zest, almond extract, or a teaspoon of cinnamon all pair beautifully with the cream cheese base.
Nutrition Per Serving
| Nutrient | Per Serving (2 servings) |
|---|---|
| Calories | — |
| Protein | — |
| Carbohydrates | — |
| Fiber | — |
| Fat | — |
| Sugar | — |
Estimates only — values vary with exact brands used.
Ingredients
- → 1+1/2 cups of maida/ flour
- → 1 cup of sugar
- → 3 eggs
- → 1 teaspoon of vanilla essence
- → 1/2 cup of cream cheese
- → 1/2 cup of butter
- → Pinch of salt
Instructions
- 1. Beat butter and cream cheese together until completely smooth and lump free before adding anything else.
- 2. Gradually beat in sugar, then add one egg at a time, beating for one full minute after each addition.
- 3. Mix in vanilla essence and salt, then scrape down the sides of the bowl well.
- 4. Add maida and use a spatula to fold it in, then hand mix gently for two minutes until no lumps remain.
- 5. Pour into a greased lined pan and bake at 180 degrees Celsius for 25 to 30 minutes. Do a toothpick test before removing.
▶ Watch Me Make It
See every step in action.
MasterChef India contestant turned healthy baking creator. I specialise in eggless, no-oven, and gluten free recipes made with real ingredients — no protein powder, no shortcuts. Subscribe on YouTube for a new recipe every week!
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Give this Cream Cheese Pound Cake a try and let us know how it turns out for you. If you make it, do not forget to tag @bakewithneetu on Instagram so we can see your beautiful creation!
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