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 63 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
  • 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
  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.

Love cake? Try these fantastic recipes:

Pumpkin Pound Cake

Lemon Surprise Cake

Ooey Gooey Butter Cake



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  • Theodore Ware says:

    Are there any baking powder or baking soda in the cream cheese pound cake recipe?

    • Elizabeth Keeney says:

      Hi, Theodore! I work with iambaker and am happy to help with questions. The written recipe is correct (no baking powder or baking soda needed). Have a great day!

  • Emma ONEILL says:

    Best pound cake I’ve ever hat

  • Terri Lynn Twigg says:

    Made it today. Added orange zest and orange and pineapple
    Flavoring. It’s out of this world delicious. Thank you for sharing.

  • Donna Kennedy says:

    This is by far the best lb cake recipe! I have one question, my top( which is the bottom when flipped) was a bit under done. did I not leave enough head space?

  • Sandra Robinson says:

    Your recipe for Calls for 2 1/2 cups of butter. Is there a reason I cannot use 3 sticks.The reason I’m asking is I always use 3 sticks. Your recipe sounds delicious. Can’t wait to try it.

    • Elizabeth Keeney says:

      Hi, Sandra! I work with iambaker and am happy to help with questions. We tested the recipe with 2 1/2 sticks of butter, so I can’t say how 3 sticks would affect the recipe. Have a wonderful day!

  • sunny says:

    I just made this today, lovely with a perfect rise….but I find it on the sweeter side. This despite shaving 150g from 600g sugar (3 cups). I wondered how much sugar I can take out without affecting the cake’s integrity. Thanks 😊

  • Keisha Johnson says:

    Tried this today. It is by far the best pound cake I’ve ever tasted. This is my new go to recipe. Thanks.

  • Tracy Andrews says:

    Excited to make

  • Mary Ann Bucci says:

    I’m disabled and it’s hard to shop, I have all the ingredients needed, except cake flour, I only have all purpose flour, will that be ok for this recipe?

    • Elizabeth Keeney says:

      Hi, Mary Ann! I work with iambaker and am happy to help with questions. Here is a cake flour recipe you could make at home to use. I hope this helps, and have a wonderful day!

  • Angelina says:

    Can I substitute AP flour for the cake flour?

    • Elizabeth Keeney says:

      Hi, Angelina! I work with iambaker and am happy to help with questions. If you don’t have cake flour, here is a recipe for cake flour you could use. Have a great day!

  • Rose Prince says:

    I made your pound cake last night and I must say, this is by far the best pound cake I’ve ever had. I love the tangy flavor the cream cheese gives it. I added 2 tsps. of almond extract because I love the wonderful flavor it gives baked goods. I made it in 2 loaf pans, to use it for strawberry shortcake, since I detest those breads in the grocery stores. My husband said it’s the best strawberry shortcake he’s ever had. I am deleting all the other pound cake recipes I have saved in my laptop, because this is the only one I’ll ever use in the future. Thank you so much!

  • Cindy says:

    Okay, I hate pound cake, just hate it. But, I love cream cheese, and I mean love it. I tried two other recipes for this cake before seeing this one. I knew it would be a hit because it was by I am Baker. There is no way I am going to post how fast just the two of us ate this cake!! Embarrassing. This is the BEST cake ever!! I threw my other two recipes away!

  • Pat penske says:

    Excellent!!! Family loved this pound cake!!

  • Toni says:


  • Vernon says:

    I need all these recipes

  • JerryBell says:

    I love pound cakes really want to try this pound cake

  • Barbara Cary says:

    can’t wait to try this.

  • Patrisha says:

    Beautiful recipe. Not much rise as there is no leveling agent in there. I reduced the sugar to 2cups. Came out great

  • Karen Taylor says:

    Absolutely the best pound cake that I have ever made. It is light sweet buttery and tangy. It will be my new go to recipe.

  • Sharon Darrell says:

    Could I please get your recipe for cake flour.

    • Elizabeth Keeney says:

      Hi, Sharon! I work with iambaker and am happy to help with questions. Here is my cake flour recipe. Have a great day!

  • IRMA HERAS says:


    • Elizabeth Keeney says:

      Hi, Irma! I work with iambaker and am happy to help with questions. You can make your own homemade buttermilk to use! I hope this helps, and have a great day!

  • Christine Zaffran says:

    Love the recipes

  • Nancy says:

    I made this yesterday.
    So disappointed! I followed the directions to a T.
    Baked it for 1 hour and 15 min.
    The top puffed up nice to a golden color. Directions did not say when the cake should be taken out of the pan. My cake stuck badly to the pan after using Pam spray. The cake had a weird consistency and the cake seemed too moist and was inedible . I have no idea what I did wrong . It’s not a cheap cake to make !!

    • Amanda Rettke says:

      Hi Nancy! Thank you so much for sharing your thoughts and feedback on this recipe. So sorry you had a less than wonderful experience, and I always want people to be happy with the results from the recipes I share.
      Just a note: If your cake sticks to a pan that is not the fault of a recipe. Again, sorry that happened to you.
      Also, if your cake had a weird consistency then there was most certainly an issue along the way. This is one of those “tried and true” recipes, meaning it has been around for years and gotten rave reviews. I’m sorry I can’t ascertain exactly what went wrong in your circumstances, but it could be anything from an uncalibrated oven to expired ingredients. Hard to say as I wasn’t there. Best wishes to you.

  • Theresa says:

    I follow the instructions exactly. And it was completely burned. I did have an internal thermometer in the oven that read back the right temperature, 325 degrees. I just cut the burnt parts off, but other than that the cake was great. Does anyone have any suggestions for not having it burn next?

  • Mary says:

    Made the cream cheese lb cake according to recipe the 3 inch pan was not deep enough it overflowed. A mess

    • Amanda Rettke says:

      Sorry you had that experience. If you followed the directions and saw where it states “at least 1½ inches between the height of the batter and the top edge of the pan” and that it needs to be a bundt pan, then the batter should not overflow.

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    Brand new recipes that people find kinda acceptable.