Lydia's Kitchen Blog

A Perfect Gift: Maple-Cream Cheese Pound Cake with Streusel Topping

Ever have trouble finding unique, meaningful (and delicious!) presents for your family and friends? If you do, I’ve got a great idea for you!

This recipe makes a great gift, especially if you wrap it up in a pretty dish towel and tie it up with a ribbon. I’ve given this pound cake to moms on Mother’s Day and they just love it.

Maple-cream cheese pound cake is one of my favorite recipes and I make it for my family all of the time. I often serve it as a breakfast bread. I love the topping, which I came up with when I was experimenting in the kitchen. But if you want to skip the topping, the pound cake also tastes great without it – you might want to add some fresh strawberries and whipped cream.

Any way you slice it, this pound cake is sure to satisfy everyone’s taste buds. Let me know how you like it!  

Maple-Cream Cheese Pound Cake with Streusel Topping

Maple-Cream Cheese Pound Cake with Streusel ToppingThis is a classic cream cheese pound cake with a dense, moist texture to which we added the extra Vermont touch of deep maple flavor. In the summer we top slices with fresh blueberries and grilled peaches brushed with a little maple syrup. A dollop of crème fraîche swirled with a little maple syrup finished the plate perfectly. In the fall or winter, layer cubes of the cake in the Roasted Apple and Plum Parfaits. A nice slice of cake is also great just by itself with a cup of tea or coffee. Makes: two 8 ½ by 4 ½-inch or 9 by 5-inch loaves.

Before you start: The cream cheese must be very soft in order to make a smooth batter, so give it plenty of time to soften. Maple sugar and syrup do speed up browning, so watch the pound cakes carefully and tent them with foil if the tops get too dark before they are baked through. For the same reasons, you will have the best results with glass or lighter colored pans, as dark pans also hasten browning. But if the cakes get a little crusty on the outside, don’t worry; people have been known to fight over those end slices. If you can’t find maple sugar in a store near you, substitute light brown sugar.


For the Pound Cake:
8 ounces cream cheese, very soft 

1 ½ cups (3 sticks) unsalted butter, room temperature 
2 cups granulated white sugar 
1 cup granulated maple sugar, sifted or buzzed in a food processor to remove large lumps 
1 teaspoon table salt 
1 tablespoon Crown Maple syrup 
6 large eggs 
3 cups all-purpose flour 
For the Streusel Topping:
2 tablespoons all-purpose flour 

2 tablespoons Crown Maple Syrup 
1 tablespoon unsalted butter, at room temperature 
¼ cup finely chopped pecans


  1. Preheat the oven to 325 F. Generously butter the loaf pans.
  2. Make the streusel topping: In a small bowl, combine the flour, maple syrup, butter, and pecans and mix together with a fork or your fingers. Set aside.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat together the cream cheese and butter until they are completely smooth, 4-5 minutes. Scrape down the sides and bottom of the bowl. Add the white and maple sugars and salt and continue to beat until light and fluffy, 5 more minutes, stopping once or twice to scrape down the bowl.
  4. In a medium bowl, whisk together the maple syrup and eggs. With the mixer running on low speed, gradually add the egg mixture to the cream cheese mixture, making sure each addition is incorporated before adding more. Scrape down the bowl. Add the flour 1 cup at a time, mixing on low until it is all incorporated. Scrape down the bowl and beat for 1 more minute until the batter is completely smooth.
  5. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake for 35 minutes and then turn the oven down the 300 F and bake for another 45-50 minutes, tenting the tops of the loaves with foil if they get too dark. The cakes are done when a cake tester comes out clean and the crack in the top of the loaf is just barely moist. Remove the cakes immediately from the pans and cool them on a rack.


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Lydia Turner

In Lydia’s Kitchen, Turner family chef, mother and pure maple syrup fan Lydia Turner offers a wealth of ideas for using pure Crown Maple Syrup at home. Subscribe and enjoy as Lydia shares recipes, cooking tips and more from noted chefs, her family and the Crown Maple community.

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