Cream Cheese Pound Cake


I am not much of a ‘cheese’ person but somehow the look of a cream cheese pound cake really intrigued me. A contest on Home Baker’s Guild was just the push I needed, to try my hands on this. Plus I had the egg-replacer powder that I wanted to use and my new kitchen scale ( I am still fond of cup measurements though).

If there is one thing that I miss in my eggless cakes as compared to egg based ones , it is the colour. But this one fulfilled my wish. A snow white crumb with a lovely brown crust. And utterly butterly delicious too.



This recipe has been adapted from the blog- Joy Of Baking.

In case you have a pretty bundt tin do use it to get a gorgeously beautiful cake. Happy baking.


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Cream Cheese Pound Cake
Moist and flavourful cream cheese pound cake
Course dessert
Prep Time 20 minutes
Cook Time 45 minutes
Course dessert
Prep Time 20 minutes
Cook Time 45 minutes
  1. Pre heat the oven at 180 degrees for 10 minutes.
  2. Sieve the flour, salt and baking powder together and set aside.
  3. In a large bowl cream the butter and cream cheese together. [You can either use an electric hand mixer or a manual whisk]
  4. Once the cheese and butter are well combined add the sugar in 2-3 batches and continue to cream the mixture until it turns pale and fluffy. [ You can either use powdered sugar or castor sugar]
  5. Add the egg substitute / lightly whisked eggs, in two batches, while beating the mixture continuously.
  6. Mix in the vanilla extract.
  7. Add the sifted flour in 2-3 batches and fold it into the mixture gently until no lumps remain. [ The batter might look thick but feels quite fluffy. Do make sure to not over beat it ].
  8. Spoon the batter into a greased baking dish. [I used a deep 6 inch round tin]
  9. Smooth the top with the back of a spoon.
  10. Bake in the pre heated oven at 180 degrees for 40-45 minutes or until a skewer inserted comes out clean.
  11. Allow to rest for 10 minutes before inverting onto a wire rack.
  12. Slice once completely cooled.
Recipe Notes
  • Oven temperature and time may vary. Check on your cake after about 30 minutes or after the top turns a nice shade of brown.
  • If you are okay about using eggs [that makes it a lot easier since that's what the original recipe calls for] please go ahead. Two large lightly whisked eggs would do the job.
  • Egg replacer powder- The one I used asked for 20 gm of egg replacer in 30 gm of water, for one egg. There are different brands available in the market and you can simply follow the instruction on the pack.
  • In case you want to use other egg substitutes- This will surely work for giving you a tasty cake but perhaps a little different from the original. Use about 3/4 cup of liquid measure to substitute eggs in the above recipe.
  • A good vanilla extract enhances the taste much more than a vanilla essence. [ I am glad I got one as a birthday present]
  • It is a good idea to get the cream cheese and butter out of the refrigerator about an hour prior to baking. [also the eggs, in case you plan to bake an egg-based version]


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2 Comments Add yours

  1. Ayesha Dawson says:

    Tried this with 50grm APF+80 grms wheat flour and replaced the vanilla essence with Mango essence – wonderfully warm and yum! Thank you!

  2. Akila Subramanian says:

    Exacellant. That sounds so yum Ayesha. Thankyou for sharing

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