Cream Cheese Pound Cake

filed under: 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. If you are looking for other flavors of pound cake, try my Chocolate Bundt Cake with Cream Cheese Filling, Vanilla Pound Cake, and Lemon Pound Cake!

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 flavor 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. 😉

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 each 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 to turn the cake halfway through baking. The crust should be golden, not burnt. This means that 325°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 that the outside should not be dark at all, but this is not the case! There is an amazing flavor is those beautiful crust edges and something that a real pound cake definitely needs.

Cream Cheese Pound Cake

I don’t recommend using low-fat cream cheese or low-fat 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. In fact, I would recommend making your own homemade Buttermilk!

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 of 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 teaspoon should do) and then add lemon zest on top.

I love to bake this cream cheese pound cake a day before serving, it just gets better! To store it, wrap 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!

4.99 from 52 votes
Cream Cheese Pound Cake
Cream Cheese Pound Cake
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 

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.

Course: Dessert
Cuisine: American
Keyword: Cream Cheese Pound Cake
Servings: 12
Calories: 694 kcal
Author: Amanda Rettke--iambaker.net
Ingredients
  • 1 package (8-ounce) cream cheese, room temperature
  • cups (2½ sticks or 284g) salted butter, room temperature
  • 3 cups (600g) granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) cake flour
  • ¼ cup (60g) buttermilk, room temperature
  • confectioners' sugar, for dusting
Instructions
  1. Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)

  2. In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).

  3. Gradually add the sugar and mix until light and fluffy.

  4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.

  5. Slowly add the cake flour and mix until combined.

  6. Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.

  7. Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.

  8. Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

Recipe Video

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Love cake? Try these fantastic recipes:

Pumpkin Pound Cake

Lemon Surprise Cake

Ooey Gooey Butter Cake

 

 

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Comments

  • Linda says:

    I do not t have buttermilk
    Can use coconut milk or almond milk..

    • Elizabeth Keeney says:

      Hi, Linda! I work with iambaker and am happy to help with questions. Here is a recipe for homemade buttermilk. I hope that helps, and have a wonderful day!

  • Linda says:

    I didn’t have a stand mixer with a paddle, had to use my regular mixer. I hope it turns out ok.

  • Kimi says:

    I just received your email today recommending the red velvet cake for Valentines Day. I decided to try this one instead. I made it for my mom for Valentines Day. She’s picky about her pound cakes and know a good one since she was raised in a bakery. She said this is one of the best if not the best she’s had. I agree. I will make this again and again.

    • Amanda Rettke says:

      So glad you and your mom enjoyed it, Kimi!

  • Lisa Pickett says:

    I love a cream cheese pound cake. The only thing I do differently is I add 1/2 C of crisco shortening in place of the 3rd stick of butter. I also use all purpose flour and I sift once. Could you tell me how yo create a croissant filled with cream cheese filling. I bake pound cake only. Keep on trucking baby.!!!

  • Heather Cowan says:

    Is there supposed to be no leavening agent in this recipe?

    • Amanda Rettke says:

      Yes, the recipe is correct as written.

  • Bertha says:

    Good afternoon, I had to make my cake flour and I used an old mixer so the time for prep was longer. I also used a “old “ bundt pan. This was the best pound cake I ever made. It was the best. Notice the verb “was”.
    Thank you.

  • BJ Taylor says:

    My husband is celiac. Is it possible to use King Arthur Gluten-Free Flour of Pillsbury Gluten-Free Flour in this recipe?

    • Elizabeth Keeney says:

      Hi, BJ! I work with iambaker and am happy to help with questions. We have not tried using gluten-free flour in this recipe, so I can’t speak for its effectiveness. If you try it, let us know how it turns out. Have a great day!

  • Karen Olson says:

    This is, by far, the most amazing pound cake I’ve ever made. It melts in your mouth and has amazing flavors!!

  • Carroll Langtry says:

    What size loaf pans do you use if making the cake in these as mentioned in “variations”?

  • Jeannette Smith says:

    Re: Cream Cheese Pound Cake.
    Love this recipe. Was shocked at how much it made. Had to take a little of dough out from Bundt pan so it wouldn’t overflow. I baked that in a small container. But the Bundt cake is lush!!!

    Question: why is there no salt in this recipe? Would that not enhance the flavor? The

  • Alitza Granville says:

    Cake is so yummy
    I love

  • Bobbie says:

    This was so simple to make and turned out incredible. My family fell in love and I know that this will be a recipe I make again many times in the years to come. Thank you for sharing this deliciousness.

  • Debbie Rinehart says:

    Can I add lemon zest or juice to the cream cheese pound cake recipe?

  • Robin says:

    I live in Colorado.. Is there an adjustment for high altitude baking for this cake?

  • Sabrina says:

    I am obsessed with your recipes!

  • Samantha says:

    Has anyone tried this with chocolate chips?

  • Amy Dirazonian says:

    Can I substitute all purpose flour for cake flour? Ty

    • Elizabeth Keeney says:

      Hi, Amy! I work with iambaker and am happy to help with questions. Here is a homemade cake flour recipe you can make if you don’t have any on hand. I hope this helps, and have a great day!

  • Lourdes Rohde says:

    What is exactly cake flour

    • Elizabeth Keeney says:

      Hi, Lourdes! I work with iambaker and am happy to help with questions. Cake flour is a low protein flour. If you don’t have any on hand, here is a recipe to make your own homemade cake flour. Have a wonderful day!

  • LINDY HERRMANN says:

    NO CKE FLOUR HERE CAN USE REG AP FLOUR IF SO WHAT IS THE EQUIVELENT TO THE CAKE FLOUR CALLED FOR IN RECIPE TKS

    • Elizabeth Keeney says:

      Hi, Lindy! I work with iambaker and am happy to help with questions. Here is a homemade cake flour you could make for this recipe. I hope this helps, and have a great day!

  • Angie says:

    The best pound cake…the taste, the texture, the ease.

  • Violeta Arevalo says:

    Im your fan
    here in philippines, and im so glad to all The recipe about cakes you post.❤️ I love it most..❤️

  • Desire says:

    excellent cake I may have uses wrong baking pan since I don’t bake in fact this is my first homemade cake …..and my oven is very off more than 30degrees off so my bottom was slightly burned but the cake itself very delicious and moist.

  • Karin says:

    If I use unsalted butter, how much salt should I add to the recipe? I never have salted butter in the house.