Cream Cheese Pound Cake

Cream Cheese Pound Cake

Ready in 2 hours

This is one of the most basic recipes available for pound cake. Very easy (as long as you follow the directions) and pretty fool proof. The texture is perfect. Many flavors can be added by experimenting with different kinds of extracts.

"I loved this pound cake! I have made this twice already! I used vanilla extract for mine! This is a great recipe! I would highly recommend this Pound Cake! I agree it does take a long time to bake but it turns out BEAUTIFUL and DELICIOUS! I am only 10 years, so it has to be very easy! Thanks for posting this recipe!"

- Madie69

Top-ranked recipe named "Cream Cheese Pound Cake"

4.6 avg, 46 review(s) 91% would make again


Are you making this? 
3 cups Sugar
1 lb. unsalted butter
8 oz. cream cheese
6 large Eggs
3 1/4 cups cake flour; sifted
extract; of your choice

Original recipe makes 16



IMPORTANT NOTE: The butter, cream cheese and eggs should all be at room temperature BEFORE you start this recipe. If you know you are going to be baking this recipe, lay all these out on the counter the night before so they will be ready first thing in the morning. Also, it is very important to prep your ingredients BEFORE you start. I measure everything out and have it on the counter so when I start the mixer, everything is handy and ready to go. Go ahead and crack all 6 eggs into a bowl and try really hard not to bust the yolks. It is important to add these eggs one at a time and it's easier to do that if the yolks are intact. You can add the extract to the bowl of eggs. Go ahead and measure out the flour, sift it and have it ready. You can add nuts to this recipe at the end by folding them into the batter with a spatula but remember to add about 15 to 30 minutes to the baking time.

Preheat your oven to 300 degrees and make sure the rack is in the right place. You'll need to look in your oven and find the middle rack, then go down one. This way, when you put that bundt pan in there, it is actually going to be in the middle of the oven because it is quite a bit taller than a regular cake pan. Go ahead and get your pan ready by spraying it well with a non-stick cooking spray. For this recipe I prefer the kind that has flour in it but you can use which ever one you have on hand.

Cream the butter, cream cheese and sugar together using a stand mixer that has been fitted with the paddle attachment. I have found this is easier with a stand mixer but you can use a good hand held. The batter is very stiff so a hand held can be a bit hard to use for this and it takes about 7 minutes on the highest setting to get this creamed perfectly. You will know it is creamed well when the texture becomes light and fluffy and the color changes to a very pale yellow. Also, it will more than double in volume. Now turn the mixer off and scrape down the sides and bottom of the bowl with a rubber spatula. Turn the mixer back on to the medium setting and add the eggs, one at a time, until well blended. If you add more than one egg at a time, it can break down the batter that you've worked so hard to cream so this is a very important step. Once the eggs have blended well, turn the mixer off and scrape down the bowl again then turn the mixer on to the lowest setting. Gradually add the flour, about 1/4 cup at a time, and allow it to blend a little before adding more. Once all of the flour has been added, turn off the mixer and pour the batter into the prepared pan and bake for 75 minutes. At this point you'll want to check to see if it is done but it will probably need to bake for another 15 minutes or so, especially if you added nuts to the mix. You can add about 1/4 cup of crushed nuts to the prepared pan before you add the batter and it will look really pretty when you flip it out of the pan. Once the cake is done, allow it to cool for at least 15 before removing it from the pan. We like to eat a piece while it's hot but you can let it cool on a rack before serving.


Added on Award Medal

photo by Rocqude Rocqude

photo by pavit pavit

It was delicious! photo by juliequiltsalot juliequiltsalot

photo by gagem2000 gagem2000

Calories Per Serving: 613 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews for Cream Cheese Pound Cake All 46 reviews

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muldrow-campbell 2 months ago
I have tried many different pound cake recipes, some ok, and some good, but this one is great. This has definetly become my favorite of them all. And I used lemon and vanilla flavoring(like always) lol . It was to die for.
MzLibra1018 7 months ago
wkrhame 8 months ago
wonderful texture,my cakes have never come this soft, just loved the whole baking experience, specially because of the detailed description in the recipe
pavit 8 months ago
When I made this pound cake I didn't have cake flour so I used 2 tbsp corn starch to 3/4 cup AP flour. I also used almond extract. It tastes fantastic. I'm going to use it in a berry trifle. I can hardly wait to taste it all together.
Bcm300m 9 months ago
Oh my my my! My first try at pound cake and it was absolutely perfect, going to try it again tonight to see if it was just beginners luck. Absolutely everyone wanted this recipe!
vanillasandalwood101 9 months ago
This is a delicious cake and the texture is wonderful. My very favorite to make!
Ditzy9 10 months ago
I have made it and it's delightful, but i have to go im about to make brownies!!!
Diontrell 11 month ago
Awesome Recipe!!! My husband loved it!!
Mstina324 11 month ago
macacoa 11 month ago
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