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Cream Cheese Pound Cake with Chocolate chips

a year ago / food / baker girl

Flora the baker strikes again lol.

Back to the oven!

Once in a while got to remind the husband that he married a wife who is not all that inapt in the kitchen :joy:

Anyway, this time round I made pound cakes! Two types - the Classic Cream Cheese Pound Cake and another with Chocolate chips (which is essentially the former with chocolate chips added wtf.)

Though easy to make, they came out ESPECIALLY yummy... so much so that my mother-in-law happily distributed 'em to all the neighbours. Achievement unlocked :muscle:

By the way, fun fact! It's called a POUND cake because the original recipe contains 1 pound each of butter, sugar, eggs and flour. Mine's a modified version though, less butter!


  • 350g unsalted butter
  • 226g (or basically 1 bar) of Philadelphia cream cheese
  • 6 large eggs (We have this thing about quality eggs at home. I SWEAR by those eggs in the photo. They are the best seriously.)
  • 600g sugar
  • 3 teaspoons of vanilla extract
  • 384g of all purpose flour sifted
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2 teaspoons of lemon extract (optional, either this or the chocolate chips)
  • Chocolate chips (optional)


1) Preheat oven to 180 degrees celsius.

2) With an electric mixer, cream together butter and cream cheese until smooth.

3) Add in 3 eggs, one at a time, beating well after each addition.

4) Add sugar, beat until light and fluffy. This should take you about 5 minutes.

5) Add the other 3 eggs, one at a time.

6) Mix in the vanilla extract and lemon extract.

7) With your mixer on low speed, add flour and salt in two parts, beating until just combined.

8) Pour the batter into two greased loaf pans. Tap pans on table surface to eliminate air bubbles.

9) (Optional) Pour in chocolate chips and "bury" them just under the surface of the batter.

10) Bake for 1 - 1.5 hours until golden. Baking time may vary depending on your oven and pan. (I used one traditional metal pan and the other some new-edge flexi rubber type. The cake in the rubber pan took FOREVER to bake FML.)

To test if it's ready, insert a toothpick in the centre and see if it comes out almost clean.

11) Cool 10 - 15 minutes in the pan. Remove from pan and let it cool completely on a wire rack.

Tastes absolutely delicious when served with vanilla ice cream and/ or fresh berry compote or eat it plain with a good cup of coffee for breakfast!


My other easy peasy recipes here.