If you’re looking for a good pound cake recipe, my easy cream cheese pound cake recipe will make one of the best pound cakes you’ve ever tasted.
With a golden crust on the outside and a tender crumb on the inside, it takes a traditional pound cake to another level of deliciousness.
Made with simple ingredients, my easy pound cake recipe will be one of your go-to cake recipes. This delicious cake is guaranteed to become a family favorite.
After one bite, I know you’ll agree that this is the best cream cheese pound cake you’ve ever made!
If you’re a fan of delicious cakes, make sure to try my lemon pound cake and Kentucky butter cake recipes. They are ah-mazingly delicious!
Ingredients to make Cream Cheese Pound Cake
Let’s start by gathering the ingredients needed to make my easy Cream Cheese Pound Cake recipe. In Chef Speak, this is called the “Mise en Place,” which translates to “Everything in its Place.”
Not only does setting up your ingredients ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
*Make sure to use room temperature ingredients when making my homemade pound cake recipe.
How to make Cream Cheese Pound Cake
- Preheat the oven to 325°Fahrenheit.
- Grease a bundt pan with butter (or nonstick baking spray). Set the prepared pan aside until needed.
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer).
- Beat for 2 minutes at high speed.
- Add the granulated sugar to the mixture.
- Beat at high speed for 5-7 minutes until very pale, yellow, and fluffy.
*The long whipping time will add air to the creamed butter, helping with the structure of the cake. - Add the eggs, one at a time.
- Combine well at medium speed after each addition, scraping down the sides and bottom of the bowl as needed.
- Add the sour cream to the mixture, mixing to combine.
- Turn the mixer down to its lowest speed, then add the flour, baking powder and salt.
- Mix just enough to combine. Scrape the sides and bottom of the bowl.
- Add the vanilla extract to the mixture.
- Mix just enough to combine. Scrape the sides and bottom of the bowl.
- Pour the cake batter into the prepared bundt pan.
Place the cake pan on the center rack of the preheated oven and bake for 75 – 80 minutes or until a toothpick (or cake tester) inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool on a wire rack for 10 minutes.
- Invert the cream cheese pound cake onto a serving plate and allow it to cool for an hour or until completely cooled.
- When fully cooled, dust the cream cheese pound cake with powdered sugar.
My cream cheese pound cake with its moist crumb is one of my favorite pound cake recipes. It’s a delicious dessert and breakfast cake, perfect for an elegant dinner, potluck, or just to treat your family. Serve it with fresh berries, your favorite fresh fruit, raspberry sauce, vanilla ice cream, or homemade whipped cream.
Store any leftover cake refrigerated in an airtight container for 4-5 days. It can be frozen, double-wrapped with plastic wrap, or well-sealed in a freezer-safe container for up to 3 months.
Recipe FAQ’s
The most common reason is exposing the cake to cool air before it’s fully cooked. It’s important not to open the oven during the baking process or remove the cake from the oven before it’s fully cooked.
Pound cake takes longer to bake than other types of cakes because of their higher dairy content. When baking in a bundt pan, bake at 325 degrees with longer bake times to get an evenly baked cake.
If using loaf pans, the correct baking temperature would be 350.
If your pound cake looks wet in the middle, it could be for a few reasons.
The cake may have been underbaked, the oven temperature could have been too low, or the batter may have been too moist.
It’s important to preheat your oven and use an oven thermometer to check the accuracy of your oven temperature. Most home ovens vary in temperature.
More Recipes You’ll Love!
Cream Cheese Pound Cake
Ingredients
- 12 oz unsalted butter room temperature (1 ½ cups = 3 sticks)
- 8 oz full fat cream cheese room temperature
- 2 ½ cups granulated sugar
- ⅓ cup sour cream room temperature
- 6 large eggs room temperature
- 3 cups cake flour spooned and leveled
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- confectioner's sugar for garnish
Instructions
- Preheat the oven to 325° Fahrenheit.
- Grease a bundt pan with butter (or nonstick spray). Set aside until needed.
- Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat for 2 minutes on high speed.
- Add the granulated sugar to the mixture and beat at high speed for 5-7 minutes until very pale, yellow, and fluffy. The long whipping time will add air to the creamed butter, helping with the structure of the cake.
- Add the eggs, one at a time, combining well at medium speed after each addition and scraping down the sides and bottom of the bowl as needed.
- Add the sour cream to the mixture, mixing to combine.
- Turn the mixer down to its lowest speed, then add the flour, baking powder, and salt, mixing just enough to combine. Scrape the sides and bottom of the bowl.
- Add the vanilla extract to the mixture and mix just enough to combine. Scrape the sides and bottom of the bowl.
- Pour the batter into the prepared bundt pan.
- Place the cake pan on the center rack of the preheated oven and bake for 75 – 80 minutes or until a toothpick (or cake tester) inserted in the center of the cake comes out clean.
- Remove the cake from the oven and let it cool on a wire rack for 10 minutes.
- Invert the cream cheese pound cake on a serving plate and allow it to cool for an hour or until completely cooled.
- When the cake is fully cooled, dust it with confectioners' sugar and serve with fresh berries.
Susan Sims says
I made this cream cheese pound cake for Easter dessert tomorrow. I used enough batter to make 2 cupcakes so I could try it tonight. It’s delicious! I added fresh raspberries, blueberries & whipped cream. OH. MY. GOODNESS! It will now be placed in my cake recipe rotation! Thanks so much Chef Dennis!
Chef Dennis Littley says
Thank you so much for letting me know that you made my cake and that the extra batter turned into OMG delicious cupcakes! Happy Easter!
ShenNae Berry says
This sounds wonderful! I can’t wait to try it. I do have one question. Can I use AP flour instead of cake flour? If so, how much to use? I always have AP on hand, so this would be easier for me if it is possible. Thanks in advance!
Chef Dennis Littley says
While you can use all-purpose flour instead of cake flour, the texture and crumb of the final product will be different. Cake flour has less gluten and protein, which results in a more moist and tender cake. You can make a substitute using all-purpose flour and cornstarch to create a similar result. Remove six tablespoons of flour from the all-purpose flour, then add six tablespoons of cornstarch or arrowroot powder to the remaining flour.
The cornstarch’s fine texture helps the flour absorb more water and reduces gluten formation, resulting in a flour that behaves similarly to cake flour.
Jacqueline Debono says
This is the best pound cake recipe I have ever made. Beautiful texture and flavour and pretty easy to make!
Leslie says
Absolutely love this recipe! Perfectly sweet and moist. The texture is perfect! So delicious as well!
Molly Kumar says
This was so delicious and easy to make. Made it for brunch and everybody loved it.
Kathryn says
This cake was so moist, buttery and perfectly dense just as a pound cake should be. It was so easy to make and made the best dessert! Thanks!
DK says
Made this for our family gathering this week and it was a huge hit! We served it with some sliced strawberries, raspberries and blueberries and it was really tasty!
Giangi Townsend says
The cream cheese is truly a game changer with this pound cake. Soft and so rich in flavor, we could not get enough of it.
I’m making it again for Easter as I know everyone will love it.
Thank you!
Cathleen says
Pound cake is one of my family’s favorite foods, and we absolutely devoured your cake! Thanks so much for sharing 🙂
Eric says
I love pound cakes and this my new favorite!
Yu says
I enjoyed this yummy cake plain with a cup of coffee. It tasted delicious with the perfect texture. This is my new favorite pound cake!
Alexandra says
This cake is absolute perfection! It has an ideal texture – beautiful and tender. The addition of cream cheese is wonderful. It is lovely with some fresh berries served alongside.
Barbara says
Just reading the recipe, I know that it will be great. One question on #7 you say to add half of the flour, but never mention again when to add the rest of the flour. I am assuming that you add it before pouring into the pan. Thank you for your help.
Chef Dennis Littley says
Thanks for catching that, its all the flour not half.
christabel Erhagbai says
Oh my my my best cake ever. Very easy to bake and it’s a winner when you have guest over.
Thank you🙌🏽
Chef Dennis Littley says
I’m happy to hear you enjoyed the pound cake! It’s a family favorite.
christabel says
This looks good but When do you add the baking powder?
Chef Dennis Littley says
Thanks for catching that. It goes in with the flour and salt.