• Cream Cheese Pound Cake

    filed under: Coffee Cakes on March 19, 2018

    By far the best Cream Cheese Pound Cake I have ever eaten or shared! This pound cake recipe will surely become a classic in your home.

    Pound Cake Recipe

    Cream Cheese Pound Cake

    It’s worth mentioning again just how amazing this cake is. Everything about it from the golden crust to the delicate yet dense cake crumb is absolute perfection. The flavorĀ is so outstanding that you do not need any frosting or glaze on this cake. I did dust mine with confectioners sugar but that is only because I can’t help myself. šŸ˜‰

    Pound Cake


    Pound Cake Recipe

    I can’t stress enough that this cake needs to be made with room temperature ingredients. This will ensure easier mixing and helps achieve that perfect crumb. Make sure eachĀ ingredient is incorporated before moving on to the next! Be gentle with your batter. If you want to remove it from the stand mixer right after adding the flour and mix by hand that is just fine but make sure your flour is doubled sifted and that there are no lumps.

    As far as baking temperature and time, that is something you will want to keep a close eye on.If you happen to have any hot spots in your oven you may want toĀ turn the cake halfway through baking. TheĀ crust shouldĀ be golden, not burnt. This means that 325Ā°F is the highest you should go, but the length of baking might be longer. It took me listening to my grandma talk about a “true” pound cake for me to understand that a dark golden crust was the GOAL. I had always believed thatĀ the outside should not beĀ dark at all, but this is not the case! There isĀ an amazing flavor is those beautifulĀ crust edges and something that a real pound cake definitely needs.

    Cream Cheese Pound Cake

    I don’t recommend usingĀ low-fat cream cheese or low-fatĀ buttermilk in this cream cheese pound cake recipe. It is a beautifully decadent cake and not worth it to potentially change the flavor and texture.

    Cream Cheese Pound Cake Recipe

    Variations for Cream Cheese Pound Cake

    If you would prefer to make this in loaf pans, simply divide the batter between 2 pans and bake for 1 hour to 1 hour and 30 minutes. Start checking at the 1-hour mark. You want an inserted toothpick to be removed with a couple crumbs, but no wet batter.

    This pound cake recipe can be served as is but also pairs lovely with fresh fruit. You can also try adding lemon extract to the batter (1 teaspoons should do) and then add lemon zest on top.

    I love toĀ bake this cream cheese pound cake a day before serving, it just gets better! To store it, wrapĀ in plastic for up to three days at room temperature or freeze in an airtight container for up to three months.

    The Best Pound Cake

    Once you taste your first bite you will know just how perfect this cake is! I can’t recommend it enough!

    Cream Cheese Pound Cake

    • Prep Time:10m
    • Cook Time:1h 20m
    • Total Time:1h 30m
    • Serves: 12


    • 1 (8-ounce) package cream cheese, room temperature
    • 1 1/4 c (284g) salted butter, room temperature
    • 3 c (603g) granulated sugar
    • 6 (10 ounces) eggs, room temperature
    • 2 tsp. vanilla extract
    • 3 c (384g) cake flour
    • 1/4 c (60g) buttermilk, room temperature
    • confectioners sugar for dusting


    1. Preheat oven to 325Ā°F. Prepare a bundt pan with butter and flour or by spraying with non-stick spray.
    2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth, about 3 minutes.
    3. Add sugar gradually and beat until lighter and fluffier.
    4. Add eggs one at a time, beating well with each addition.
    5. Add in the vanilla.
    6. Add the flour all at once and mix until just combined.
    7. Add in buttermilk with mixer on low and mix until just incorporated.
    8. Remove bowl from stand mixer and scrape with a rubber spatula to get every last bit of ingredient incorporated.
    9. Pour into bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour.
    10. A toothpick inserted into the center of the cake should come out with a few crumbs but no wet batter when the cake is done. The crust will be a dark golden brown around the edges and lighter in the center.
    11. Allow cake to cool to room temperature. Dust with confectioners sugar.

    Recipe adapted from All Recipes.

    Love cake? Try these fantastic recipes:

    Pumpkin Pound Cake

    Lemon Surprise Cake

    Ooey Gooey Butter Cake



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    I posted this recipe on my recipe blog in 2015, it is bar far the best pound cake I’ve ever tried. I bake mine at 300Ā° for 1 hour 40 minutes.

      Looks like our recipes are different. šŸ™‚ I think both sound great!

    Hi! Your recipe looks amazing I canā€™t wait to try it! I was wondering what size bundt pan do you use?

    Hi Amanda, I’ve never tried pound cake, but love a nice slice of sponge. Your post has sold this recipe to me and it sounds as if a slice of this cake would compliment the fresh strawberries that are starting to appear in the shops at the moment.


    My husband keeps asking for a pound cake like his grandmother’s. He says the center of each slice was solid like cheese….any recipe suggestiond??

    Hello I love your work God bless you

    It l good

    I like. Recieviing new recipes to make

    I don’t have a bundt cake pan. Can I use loaf pan?

    Xlnt cake almost like Elvis pound cake. Totally delicious I love it. Thank you for sharing xx

    Can you use anything else besides the buttermilk??

    I cannot fine the chocolate brownie cake

    I have baked a lot of baked goods in my day. Cakes, cookies, pastries, brownies, the whole gamut. This might be not only the best cake I have ever baked, but perhaps the best baked good that has ever graced my kitchen. Eating it is like a religious experience. I made two loaves and my husband and I plan to eat all of them ourselves. If we die this way, it will have been worth it.

    Our local grocery store used to sell a strawberry cream cake, that had a ribbon of strawberry filling running through it. Now it’s just a pound cake with an imitation strawberry glaze drizzled over the top. It doesn’t have the same flavor or texture of a true cream cake.

    I have tried over and over for years to copy their original results, only to have the filling sink to the bottom and acorch. Should I let the cake bake partially before adding the filling, so as to keep the filling from sinking all the way down?

    Any thoughts or suggestions would be greatly appreciated!


    How does one find/make cake flour?

    i was not able to open your tips on making in ingredients at room temp.
    Can you send that. I think your recipes are terrific.

    Hello I love your work God bless you

    Can I use whole milk instead of buttermilk?

    Have you ever made this cake in mini bundt pans? Or small loaf pans?

    I baked the cream cheese pound cake. I came out amazing. Will make it again and again

    Made this cake for Bank holiday weekend took it to a family BBQ.Yes we had to share it ! but everyone even the non cake eaters enjoyed it will definitely make it again!!

    Looks wonderful! Will certainly try this one!!

    I love your website I have tried some of your recipes today I’m trying your cream cheese pound cake. The lemon bars were to die for.I’m teaching my granddaughter like I use to do with my grammom. I let you know how the cake turned out

    I noticed that there is no salt or leavening agent in this recipe. Is that due to the buttermilk?

    Delicious and melt in your mouth. Texture is smooth and light. My hubby is a pound cake freak so this blew his mind knowing there was cream cheese in it.

    What did you use as a rising agent? I like the sound of this recipe, very easy for those who don’t bake or are new to baking. Pound cakes are the beginning for those who want to give it a try.

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