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!

4.98 from 41 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
Ingredients
  • 1 package (8-ounce) cream cheese, room temperature
  • 1 1/4 cups (284g) salted butter, room temperature
  • 3 cups (600g) granulated sugar
  • 6 (10 ounces) eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (384g) cake flour
  • 1/4 cups (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 1 1/2 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. 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 Video

Love cake? Try these fantastic recipes:

Pumpkin Pound Cake

Lemon Surprise Cake

Ooey Gooey Butter Cake

 

 

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Comments

  • Neisha says:

    Hi! I See that the recipe calls for cake flour. Can you use all purpose flour?

    • Elizabeth Keeney says:

      Hi, Neisha! I work with iambaker and am happy to help with questions. Cake flour and all-purpose flour are different, so if you do not have cake flour on hand, here is a cake flour recipe you can make. Have a great day!

  • Narjis batool says:

    Hello I like cream cheese pound cake

  • Salmi AH says:

    Cream Cheese Pound Cake was superb..
    Soft with the taste of cheesecream..it was so fantastic..
    1st attempt for this receipe from iambaker.net

    Thanks

  • Maria FRANCO says:

    Thanks for your good recibes. I am goig to make the pumking cheescake for christmas.

  • Renata says:

    Hola. Soy de Argentina. Te sigo y no.puedo traducir las recetas al español. Qué puedo hacer por favor??????. Gracias. He hecho esta pregunta por Facebook, por Instagram y ahora por aquí!!!!!

  • Terri says:

    This looks delicious! I don’t use salted butter so we don’t have any in the house. Can I used unsalted in its place or is there some equivalent amount of salt I can add? Can’t wait to try this!!!

    • Amanda Rettke says:

      Yes, you can use unsalted. 🙂

  • Patricia Trites says:

    I love your recipe’s directions are easy and delicious can I add cherries to the cream cheese pound cake I’d like to make them for christmas gifts

  • Christina Marie says:

    I absolutely love this cake! Its my go-to recipe! Always! But I will say…. I watched your video on this, and if I even thought of cutting the top off, my boys would die!! They always say, THAT’S THE BEST PART OF THE CAKE MOM! LOL 💗

  • Dianne Leone says:

    I made it last night…light, delicate and delicious. I used the powdered buttermilk which I added to the dry ingredients and then added the proper amount of water. It came out GREAT. My pan was too small and it was way too tall. Next time I’ll use a smaller Bundt or put some in my little individual pound cake pans.

  • TAVANA K BAIN says:

    This recepie does not require baking powder or soda?

    • Amanda Rettke says:

      The recipe is correct as written.

  • April says:

    Can chocolate chips be added to this cake?!?!

  • Don Holmes says:

    Do you have a Banana Net Bread recipe?

  • Rowena A. Lopez says:

    Is baking powder and baking soda not necessary in this recipe? Thank you!

  • Carla says:

    The absolute best Cream Cheese Pound Cake I’ve ever baked or ate. My whole family loved it, even my husband who usually complains about pound cakes being dry. From now on, this is the only one I’ll bake😁Thanks for sharing. Also did add about 1/4 tsp of almond flavoring along with the vanilla and I baked it in my angel food cake pan😋

  • Terri Harper says:

    I am gluten free could I use gluten free flour instead of the cake flour ?

    • Elizabeth Keeney says:

      Hi, Terri! I work with iambaker and am happy to help with questions. We have not tried any flour substitutions when making this cake, so I can’t say how it would turn out. Let us know if you try it, and have a wonderful day!

  • Terri says:

    I am gluten free could I use gluten free flour instead of the cake flour ?

    • Elizabeth Keeney says:

      Hi, Terri! I work with iambaker and am happy to help with questions. We have not tried gluten-free flour in this recipe, but you could give it a try. Let us know how the cake turns out. Have a wonderful day!

  • Ruth Reed says:

    I make this cream cheese recipe all the time time, and everyone loves it! Thank you I am aBaker.

  • Becky says:

    Oh my goodness! This Cream Cheese Pound Cake is the Ultimate! In 50 years of baking, this may be the best recipe ever! You can use this recipe for bundt cake pan, sheet cake pan, loaf pan, I even used the crumbs for fruit garnish!
    Thank you!

  • Lakshmi ramcharitar says:

    Can I use less sugar?

    • Elizabeth Keeney says:

      Hi, Lakshmi! I work with iambaker and am happy to help with questions. We have not made this pound cake using less sugar, but you could certainly give it a try. Let us know how it turns out, and have a wonderful day!

  • Lin says:

    Hi I’ve made this and it turned out good! I reduced the sugar by 30grams and its still very soft. I recommend to use castor sugar. Some ppl still find it sweet so I might reduce 60grams next time. Thanks for the recipe, love the addition of cream cheese to it… very nice addition of flavour to a pound cake.