Pound Cake With Cream Cheese And Nuts Recipe

Cake

Pound Cake with Cream Cheese and Nuts

A tender, buttery loaf with a tangy cream cheese swirl and a nutty crunch that feels both comforting and a little fancy.

From the moment you stir this batter, your kitchen fills with a rich, toasty aroma and the promise of a dense, velvety crumb. Each slice is delicately sweet, with a soft crumb and pockets of nutty crunch that make it feel indulgent yet familiar.

This cake is perfect for Sunday dessert, a cozy movie night treat, or an easy way to dress up coffee or tea. You also know you will not be stuck in the kitchen because it mostly takes time to rise and bake while you relax.

I first made it when I wanted a simple but impressive dessert that did not require fussy frosting, and it has become a go-to weeknight bake ever since. You will love how buttery and tender it feels, with just enough tang from the cream cheese to keep things interesting.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time55 to 65 mins

🕐Total Time1 hour 30 mins

🍰Servings12 slices

🇺🇸CuisineAmerican

🔢Calories~320 per slice

Ingredients

Cake

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 cup sour cream or full-fat Greek yogurt

Cream Cheese Swirl

8 ounces cream cheese, softened

1/3 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

Nuts and Finish

1 cup chopped toasted pecans or walnuts

1/2 cup chopped toasted pecans or walnuts for topping

Flaky sea salt optional for finishing

Substitutions & Variations

★If you do not have sour cream, use full-fat Greek yogurt or mix regular yogurt with a little lemon juice.

★Use melted butter and let it cool slightly if you do not have time to soften it, then increase sugar by 1 tablespoon to keep richness.

★Substitute cream cheese with an equal amount of mascarpone for a silkier swirl.

★Swap pecans for walnuts, almonds, or toasted sunflower seeds for variety.

Step-by-Step Instructions

1

Preheat and prepare the pan

Preheat your oven to 350 degrees Fahrenheit and butter a loaf pan, then line it with parchment paper for easy release.

2

Whisk dry ingredients

In a medium bowl, whisk the flour, baking powder, and salt together until well combined.

3

Cream butter and sugar

In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 3 to 4 minutes.

4

Add eggs and vanilla

Add the eggs one at a time, mixing well after each addition, then beat in the vanilla and sour cream until the batter looks smooth.

5

Combine wet and dry mixtures

Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix.

6

Stir in nuts and pour into pan

Fold in 1 cup of chopped toasted nuts with a spatula, then scrape the batter into the prepared loaf pan and smooth the top.

7

Prepare the cream cheese mixture

In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and free of lumps.

8

Create the swirl

Drop spoonfuls of the cream cheese mixture over the batter, then gently swirl with a knife or toothpick for a marbled effect without overmixing.

9

Top with nuts

Scatter the remaining half cup of toasted nuts over the top and press them very lightly into the surface.

10

Bake and cool

Bake for 55 to 65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Pro Baker Tips

✓Toast nuts in a dry skillet or low oven for a few minutes to deepen their flavor before chopping.

✓Use room temperature eggs and butter so they incorporate evenly and create a tender crumb.

✓Do not open the oven door during the first 30 minutes to prevent the cake from sinking.

✓If you like a denser, fudgy texture, slightly underbake by 5 minutes; for a lighter crumb, bake through.

Storage & Serving Notes

◆Store the cake wrapped tightly at room temperature for up to 3 days or in the refrigerator for up to 1 week.

◆Freeze slices wrapped in foil and plastic for up to 3 months; thaw at room temperature before serving.

Serving Suggestions

Serve this slice as is to highlight the buttery crumb and creamy swirl.

›Plated with a dusting of powdered sugar and a few extra toasted nuts

›With a dollop of whipped cream and a drizzle of warm berry compote

›Beside a cup of strong coffee or hot tea for a comforting afternoon treat

Frequently Asked Questions

Why did my cake crack on top?

A few cracks are normal and often come from the cake rising quickly in a hot oven. Avoid overmixing, do not open the oven door early, and make sure your pan is properly buttered and lined to allow even baking.

Can I make this cake without a loaf pan?

Yes, you can bake it in a greased 9 by 13 inch baking dish. Bake for about 35 to 40 minutes, or until a toothpick comes out clean, and adjust time as needed for depth.

How do I keep the cake moist?

Do not overbake, measure flour correctly using the spoon and level method, and the sour cream or yogurt adds plenty of moisture. Storing it covered also helps retain softness.

Can I make the cream cheese swirl ahead of time?

Yes, you can prepare the cream cheese mixture and refrigerate it in a covered bowl for up to 24 hours. Let it soften slightly and rebeat before swirling into the batter.

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Go Make It!

I hope you enjoy baking and sharing this tender, nutty pound cake with friends and family. It is simple to make, endlessly customizable, and perfect for turning an ordinary moment into something special.