Cream Cheese Pound Cake

filed under: Cakes on March 19, 2018
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  • 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.

    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!

    4.93 from 13 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.

    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. 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. 11. Allow cake to cool to room temperature. Dust with confectioners sugar.

    Recipe Video

    [brid autoplay="true" video="385471" player="16518" title="Cream Cheese Pound Cake"]

    Love cake? Try these fantastic recipes:

    Pumpkin Pound Cake

    Lemon Surprise Cake

    Ooey Gooey Butter Cake

     

     

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    Comments

  • Dorothy says:

    Do you use baking powder/baking soda to cake flour?

  • Sandra says:

    Do you use plain cake flour or cake flour with baking powder and salt already in it?

  • Lulu Rivers says:

    I don’t want to purchase a quart of buttermilk and use only 1/4 cup. Is there something that I can substitute? Or make my own buttermilk? Many thanks!

    • Theresa Meegan says:

      Can I use unsalted butter than add some salt and if so, what quantity of salt.

  • Theresa Meegan says:

    Can I use unsalted butter than add salt, and if so, what quantity?

  • Margaret Fehrs says:

    Question: I have powdered buttermilk, will it do? No one around our town stocks real buttermilk in their dairy section. I know there is a formula for making it but don’t remember it or know if it’s good for baking.
    Any help will be appreciated. Thank you.

    • Amanda says:

      You can make your own buttermilk. Just take a cup of milk and add 1 teaspoon of vinegar or lemon juice. 🙂

  • Geetha Surendar says:

    Hi Amanda

    Is there is a substitute for egg in your recipes to make an eggless cake. Your recipes are awesome.

  • Pat Saylor says:

    Is cake flour the only flour to use for this cake ?

    • MARION WILSON says:

      I recommend using cake flour. It’s lighter than the all purpose flour. But that’s my opinion and this is a very popular cake I make. However, I never made it with buttermilk.

  • Mimi says:

    Had 1 small piece left after Christmas dinner with the family. I made it ahead of time and froze it for a week. OMG , I’ve never made such a perfect cake!! Thank you.

  • Annedook says:

    I made lots of these in loaf aluminum pans and gave it away to friends during Christmas. Everyone love it. thanks for this great recipe. I am wondering, can we make this in muffins form?

  • Jeannie Neal says:

    What is wrong with your cake when it rise in the oven but go flat when you take it out of the oven?

  • LaVonne says:

    Can i use regular round cake tins instead of bundt or loaf?

  • Barbara Wansley says:

    I noticed in list of ingredients there’s no leavening agent. Is that correct? I’ve never seen a cake recipe that didn’t at least have one, soda or powder, or both.

    • Latasha Payne says:

      Eggs are the leavening agent in this recipe. It will rise. Barbara

  • Diana Cluff says:

    Best pound cake I have ever tasted. Wonderful and easy to make

  • Latasha Payne says:

    I just made it,its still warm,i took a pic but im not on instagram

  • Janet says:

    I don’t have a stand mixer, can i use a hand mixer or spatula?

  • Karen says:

    Hi, I wish you had mentionnwhat size of bundt pan to use, I put mine in a 12.5 cup bundt pan and it over flowed and the mess is not pretty. What size pan did you use?

  • Lisa Bowen says:

    Omg good

  • Cathy says:

    Just love everything you bake

  • Cynthia says:

    Made this cake yesterday. Yummy !!! Never put buttermilk in my pound cake but it is lovely in there just delicious. Thanks. I always use cream cheese

  • Eula says:

    Do you put baking soda or baking powder in this cake if not would it be heavy and dry

  • Iffat Nabeel says:

    No baking powder or soda? I am scared to try out this recipe without it..

    • Marina says:

      I just made this cake and it came out great. One question can I reduce or substitute the sugar? 🤗 I’d like to share with some folks who can’t rightly have to much sugar in their diet. Thank you so much for sharing.

  • Iffat Nabeel says:

    Just made it now… amazing result.. love it. Thank you so much and yes I didn’t use any baking powder or soda.. and had the perfect rise and crumb..

  • Jean says:

    Did you use self-rising or regular cake flour?

  • Christina says:

    If adding lemon extract do I still add the vanilla ?

  • Brenda Lee says:

    Love your recipes use them all the time. Great Job

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