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. I can’t recommend it enough!

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.

Do I Have to Use Cake Flour?

Yes, that is what the recipe calls for. All-purpose flour will yield different results. You can use a homemade cake flour substitute, which is essentially adding cornstarch to all-purpose flour. It is not a perfect swap-out, but it will work in a pinch.

Pound Cake

Tips for the Perfect Pound Cake

  • Room temperature ingredients are a must. (Yes, even the buttermilk.) This will ensure easier mixing and helps achieve that perfect crumb. Make sure each ingredient is incorporated before moving on to the next!
  • Baking time will vary based on your oven. The cake is baked at 325°F for at least an hour. The low & slow method is normal. You can start checking at 60 minutes. 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.
  • A “true” pound cake will have a golden crust. Some purists believe that to be the best part! Your goal is not to have a light cake exterior.
Cream Cheese Pound Cake

Can I Use Low-Fat Ingredients?

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.

Homemade Buttermilk

If you don’t have store-bought buttermilk in your fridge but still want to make this cake, you can whip up your own! I have a post with 4 different options for homemade Buttermilk, and in this pound cake recipe, I recommend the sour cream version.

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake in Loaf Pans

If you would prefer to make this in loaf pans, simply divide the batter between 2 pans and bake for 60-80 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.

How to Store Cream Cheese Pound Cake

Pound cakes are best stored, wrapped in plastic wrap, at room temperature for up to 3 days. Storing at room temperature helps the cakes keep both texture and flavor. However, you could store it in the refrigerator for up to five days if preferred. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer.

The Best Pound Cake

More Pound Cake Recipes

Cream Cheese Pound Cake
4.96 from 92 votes

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.


  • 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


  • 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.)
  • In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).
  • Gradually add the sugar and mix until light and fluffy.
  • Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.
  • Slowly add the cake flour and mix until combined.
  • 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.
  • 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.
  • Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

          1. Reese, the formula is measure a cup if ap flour, remove a Tblsp and replace with a Tblsp of corn starch

    1. You can make buttermilk using milk and vinegar. There are instructions on the internet everywhere – I think you pour 1 cup milk and remove 2 tablespoons and add 2 tablespoons white vinegar. Let sit 10 minutes or so. It will look curdled but that’s okay, it should. If the issue is dairy, I’m not sure.

  1. Love this! It came out dense and smooth. Delicious with just the powdering on top like you did. I wanted to dress it up for a holiday gathering so I thinly smeared raspberry fruit spread along the top. I could have stopped there but toppped with white fluffy frosting, sprinkled coconut and sparkly decorators sugar. So festive.

  2. I have never even attempted to make pound cake.
    But I seen your recipe gave it a try and WOW it came out fantastic.
    I am going to try some of your other recipes and cross my fingers I do a good job.
    Thank you , I seen it on FaceBook.

  3. I made this over the Christmas holidays. I’ve never made a pound cake before – or really ANY cake that wasn’t from a box. I even had to go buy a new Bundt pan because I couldn’t find mine (probably still in storage – we had our kitchen remodeled in 2021). Anyway, this cake turned out perfectly. I couldn’t believe I actually made it. I just shared the recipe with all my co-workers, telling them it’s the perfect cake to take to a party, pot luck, or gift to a friend. Now I can’t wait to make the strawberry version.

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