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Home » Dessert

Published: Aug 3, 2021 · Updated: Aug 29, 2024 · May contain affiliate links

Best Cream Cheese Pound Cake Recipe

Jump to Recipe·5 from 1 review
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This old fashioned Southern cream cheese pound cake recipe, is one delicious dessert. This delicious pound cake gets golden brown and crusty on the outside but its interior is moist with a dense pound cake texture. Perfect as a "slice" or with fresh berries or ice cream on top, this luscious moist cake is our favorite pound cake. Honestly, it has been a family favorite for over forty years! 

cream cheese pound cake

This post may contain affiliate links of which I may or may not be paid a small commission at no cost to you.

I think, if I were a cake, I would be this butter and cream cheese pound cake recipe. 

Don't get me wrong, I love this chocolate cake, but personality wise I would want to be something basic, something reliable, something strong.

Something you could dress up and take anywhere for special occasions or be perfectly content at home on the couch, or at a picnic.

Yes, I would be this classic pound cake recipe because it is the best pound cake I know of.

This perfect pound cake recipe is rich from the combination of butter and cream cheese.

Why I Love this Southern Cream Cheese Pound Cake Recipe
FAQ's
7 Ingredients for Cream Cheese Pound Cake
How To Make This Southern Cream Cheese Pound Cake Recipe
Pound Cake Tips
What to serve with Cream Cheese Pound Cake?
Other Great Cake Recipes You May Enjoy
cream cheese pound cake wih berries and whipped cream this …

Why I Love this Southern Cream Cheese Pound Cake Recipe

It has withstood the test of time. It has weathered long bouts in the freezer and still makes everyone happy.

This easy pound cake recipe holds up to chocolate sauce, raspberry sauce, ice cream and fruit, and never loses itself in the process. 

It is a happy cake and makes the house smell good as it bakes.

Plus it is a quick, easy cake to make. And making friends the easy way is this cake's style.

This beautiful, homemade pound cake doesn't judge or speak out of turn; it is just happy being and doesn't even need a fancy cake plate to make it feel gorgeous.

It lasts awhile, like good friends that linger, and can even be crumbled and tossed into a trifle without its feelings being overly hurt.

It is a good and simple butter cake and is proud of that fact. Moist and rich, with a buttery flavor, this homemade cream cheese pound cake beats Sara Lee any day.

It is complex while at the same time being simple, which makes most anything more interesting.

It is a decadent cream cheese cake recipe that has many opportunities to shine on its own and in the shadow of something else, without losing its own identity.

This cake is attributed to Marsha Hill, and this cream cheese cake recipe is from an old Junior League cookbook, Posh Pantry, from Kankakee, Illinois.

My mom sent me this cookbook in 1981 when I was just married, and I've enjoyed it ever since.

I've been making this cake for over forty years and am never disappointed.

My daughter even baked it in 8th grade for a class which has long escaped my memory, though I do have the video!

You can bake it in a bundt pan or tube pan or do as I do. 

I bake a cream cheese pound cake loaf using 2 9 x 5 loaf pans and then freeze one for when ever I need a quick dessert.

cream cheese pound cake  with flowers on top

FAQ's

Can Pound Cake Be Frozen?

Pound Cake can be wrapped in plastic wrap and stored in the refrgerator for about 1 week.
If you have made two loaves, one can also be wrapped and stored in the freezer for up to 6 months.
Or slice and wrap each slice individually, so you can treat yourself when the occasion arrises.

How Pound Cake Got Its Name

A pound cake contains one pound of butter. In this case there are three stick of butter and instead of using four sticks, one uses cream cheese. Yummo!
Original pound cakes contained one pound of flour, sugar, butter and eggs.

Why Does Pound Cake Fall?

Pound cake can fall if it bakes too fast. Low temperatures and a long bake time should solve this.
If a pound cake is not baked long enough it can fall. Make sure to insert a skewer to test. It should be dry with just a few moist crumbs attached.
Bake at the correct temperature, on the middle rack and make sure to use the right-sized eggs.
cream cheese pound cake with whipped cream in bowl

7 Ingredients for Cream Cheese Pound Cake

Unsalted Butter at room temperature

Cream cheese at room temperature

Sugar

Pinch of salt

Vanilla Extract

Large eggs at room temperature

All purpose flour or Cake Flour (If using all purpose-which I do-I stir up the flour well and spoon it into my measuring cup)

cream cheese pound cake

How To Make This Southern Cream Cheese Pound Cake Recipe

Grease with nonstick baking spray or butter and flour well, 2 9 x 5 loaf pans or one 10″ tube or bundt pan. 

Preheat oven to 325 degrees.

In the bowl of a stand mixer, cream butter, cream cheese, sugar and vanilla until light and fluffy on high speed, about 5 minutes.

Scrape bowl with a rubber spatula periodically 

Add eggs, one at a time using medium speed, beating after each addition. Do not over beat. Just incorporate the eggs after each egg and beat no further.

Gradually beat in aerated flour and salt on low speed, so you don’t make a floury mess of your kitchen. Or drape a towel over your mixer while adding. 

Pour batter into pan or pans. Bang the pans on the counter to remove air bubbles. (The batter looks like frosting, to me!)

Bake about 1 ½ hours or more or until a skewer comes out clean with a few moist crumbs attached. If the top becomes too golden, cover lightly with foil while continuing to bake until done.

Cool on a wire rack for two hours and then remove from baking pan to cool completely.

Pound Cake Tips

  • Cold ingredients do not emulsify or come together well.
  • The creamed mixture should be smooth. Do not leave lumps in the cream cheese!
  • Use a stand mixer with a paddle attachment for best results.
  • Cake flour can be used, but I use regular all purpose flour that I stir well with a fork to aerate before measuring. 
  • No need for baking powder in this amazing cake. The large eggs help lift the cake and are added one at a time and each is mixed in until combined. However, don't over mix or this cake will become tough and doughy.
  • Use the best unsalted butter you can buy. Ditto for vanilla extract.
  • Use a well prepared metal pan that has been greased and floured.
  • Bake the cake low and slow. It does not like to be rushed!
  • Bake time is closer to 90 minutes than 60-at least in my experience.
  • The cake batter looks a lot like frosting which makes you want to stick your fingers in! Aww! Go ahead!
  • To test the cake for doneness, use a skewer and stick it into the center of the cake. Some moist crumbs should be there but if it is just moist batter, it needs to bake longer.

This easy recipe is always a popular choice of everyone in my family and only takes about 15 minutes to whip up.

Most of the time is in the oven while you are greedily inhaling the aroma of sugar, vanilla and butter.

And truthfully, it doesn't get much better than that!

cream cheese pound cake

What to serve with Cream Cheese Pound Cake?

I serve this easy cream cheese pound cake with fresh fruit and love it with sliced, yummy peaches and a scoop of sweet cream ice cream.

Not quite peach cobbler, but something glorious none the less.

I've also served this old-fashioned recipe with chocolate sauce and whiskey sauce and raspberries, but not all at the same time.

Perfect also with strawberries or any fresh berries and whipped cream; this perfect cream cheese pound cake should be in your repertoire.

I've served this with coffee for a special brunch.

​I prefer this pound cake served with just a sprinkle of powdered sugar.

To me frosting, makes this a bit too decadent.

You will find many excuses to serve this Southern cream cheese pound cake recipe.

Perfect for a school function or perfect for a book club. Perfect for making your family feel special.

With just seven simple ingredients this traditional pound cake is one easy sell.

A great recipe that never disappoints, this cream cheese pound cake with a moist crumb is the perfect way to start new traditions.

Other Great Cake Recipes You May Enjoy

carrot loaf cake recipe sliced on marble board

Carrot Loaf Recipe

Chocolate Orange Cake with bowl of frosting

Chocolate Orange Loaf

honey cake with whiskey and pecans

Honey Cake with Whiskey and Pecans

Print

Recipe

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Cream Cheese Pound Cake

Cream Cheese Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 110 Minutes
  • Yield: 12 Servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe
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Description

Cream Cheese Pound Cake gets gold and crusty on the outside while the interior is moist and rich. Perfect as a "slice" or with fruit on top! This is a family favorite!


Ingredients

Scale

3 sticks butter at room temperature

1 8 oz package cream cheese at room temperature

3 c sugar

pinch of salt

2 t vanilla

6 large eggs at room temperature

3 c all purpose flour


Instructions

Grease and flour well 2 9 x 5 loaf pans or one 10″ tube pan. Preheat oven to 325 degrees.

Cream butter, cream cheese, vanilla and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, beating after each addition.

Gradually beat in aerated flour and a pinch of salt on low speed, so you don’t make a floury mess of your kitchen. Or drape a towel over your mixer while adding. Spoon into pan or pans.

Bake about 1 ½ hours or until a skewer comes out clean with a few moist crumbs attached. If the top becomes too golden, cover lightly with foil while continuing to bake until done.


Notes

Marsha says to serve with red raspberries which I totally concur. Or any berry, or any peach, bananas or ice cream or whipped cream or hot fudge or caramel or a splash of bourbon… I could go on, but I won’t!

Please see post for more tips and suggestions.

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook

 


Share this recipe!

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Comments

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  1. 2pots2cook says

    August 14, 2021 at 9:08 am

    Heaven ! Perfect for any occasion; the leftovers, if any, would make great treat at work, with coffee !

    Reply
  2. Lea Ann (Cooking On The Ranch) says

    August 05, 2021 at 6:41 am

    I love, love, love ❤️ pound cake. And need to make it more often. I've never made it with cream cheese ... this recipe is a must try.

    Reply
  3. John / Kitchen Riffs says

    August 03, 2021 at 4:49 pm

    Such a great, versatile cake! Really nice all by itself, but plays so well with almost any garnish you want to add. Great version of a classic recipe -- thanks.

    Reply
    • Abbe says

      August 03, 2021 at 8:11 pm

      Love this on its own, but you are right! Goes great with anything!

      Reply
  4. Susan Grupe says

    August 03, 2021 at 4:08 pm

    Did you make any altitude adjustments? Many cake recipes came with me from Illinois, but many didn't work. Should I just jump in and try it as is? It look delightful, and I'm on a cake kick.

    Reply
    • Abbe says

      August 03, 2021 at 8:10 pm

      Hi Susan. No need to make any adjustments since there is no baking powder or soda in this. You will love it!

      Reply
  5. Alisha Lambert says

    February 11, 2014 at 5:33 pm

    YUM! That looks amazing. I'll definitely have to try it! :]

    -SITS Love

    Reply
  6. Abbe Odenwalder says

    October 27, 2013 at 5:50 pm

    I can't believe it. Amber you are the first one to catch my giant error. It is supposed to be 6 eggs and I am so sorry to everyone if you made this with three. I think my old eyesight transposed the number. Amber, this makes a really dense, almost fudgey (but with no chocolate!) texture. It is awesome. Thank you for correcting me.

    Reply
  7. Amber says

    October 27, 2013 at 4:31 pm

    Only 3 eggs? Alot of pound cakes call for 5 or 6 . What is the texture like?

    Reply
  8. Spicie Foodie says

    September 01, 2013 at 7:54 pm

    Oh gosh your photos and recipe are making me crave a slice...or two right now. Thanks for being a part of the YBR.

    Reply
  9. Abbe Odenwalder says

    August 30, 2013 at 8:16 pm

    Thank you! I've never tried YBR so I'm glad you told me. You will love it Annamaria. Thanks for visiting and stop by again!

    Reply
  10. bakewelljunction says

    August 30, 2013 at 7:00 pm

    This pound cake looks delicious. I found your post on YBR and I've pinned the recipe. I can't wait to try it.
    Annamaria

    Reply
  11. Correen K says

    August 22, 2013 at 9:10 pm

    Happy Dance~~ I have all the ingredients to make this pound cake today! Always give hubs a hard time when he buys two of things I put on the grocery list...gonna give him a ♥kiss♥ today for doubling up on the cream cheese the other day.

    Reply
    • Abbe Odenwalder says

      August 22, 2013 at 9:27 pm

      Correen, let me know how it works. I love having ingredients on hand when I have the urge to bake something. He will give you a kiss for making it! Happy Dance is right!

      Reply
  12. Dina says

    August 21, 2013 at 3:51 pm

    there's nothing like a good pound cake!

    Reply
    • Abbe Odenwalder says

      August 22, 2013 at 9:25 pm

      Thanks Dina! And thanks for reading!Feel free to stop by anytime!

      Reply
  13. Abbe Odenwalder says

    August 20, 2013 at 2:22 pm

    Oh Shannon, we must be two peas in a pod! Thanks!

    Reply
  14. shannon weber says

    August 20, 2013 at 11:02 am

    Abbe, let me just say that if i were a cake, i would also be a cream cheese pound cake. I think i've actually said that to friends before. 🙂 something so special about something so simple and straightforward, and yours looks divine: you can actually see how dense and perfect it is.

    Reply
  15. Pam says

    August 19, 2013 at 9:44 pm

    Oh la la! I like your cake, it sounds delicious and I'd take it over chocolate any day. A perfect recipe for a perfect cake, thanks!

    Reply
    • Abbe Odenwalder says

      August 19, 2013 at 10:05 pm

      Oh Pam, you make my day! I love it with chocolate - or not! Thanks!

      Reply
  16. cquek says

    August 19, 2013 at 6:32 am

    that looks absolutely amazing!

    Reply
    • Abbe Odenwalder says

      August 19, 2013 at 10:05 pm

      Thanks Cquek!

      Reply
  17. Liz Berg says

    August 19, 2013 at 2:11 am

    Oh, I love pound cake! And this one looks terrific, Abbe...it's stood the test of time! I need to make it while there are still great berries around for a topping 🙂

    Reply
    • Abbe Odenwalder says

      August 19, 2013 at 10:04 pm

      Berries are great with this Liz, but so is hot fudge sauce! Or caramel sauce or strawberry sauce... It's a good one Liz! Thanks.

      Reply
  18. Tricia Buice says

    August 19, 2013 at 12:27 am

    This is very similar to my mother-in-laws pound cake which is everything you said and more. It is a perfect cake and the aroma while it bakes is unlike any other. Delicious post!

    Reply
    • Abbe Odenwalder says

      August 19, 2013 at 10:03 pm

      Your mother in law knows a good pound cake when she sees one! Thanks, Tricia!

      Reply
  19. Laura Dembowski says

    August 18, 2013 at 7:13 pm

    This sounds easy to make and looks wonderfully moist! Love cakes that freeze well too.

    Reply
    • Abbe Odenwalder says

      August 19, 2013 at 10:02 pm

      And scrumptious Laura. Thanks for stopping by!

      Reply
  20. Amy says

    August 18, 2013 at 6:00 pm

    This is definitely a nice cake to be! 🙂 Yes, better than chocolate, in many ways. This would definitely be my go-to cake, I'm sure. Can't wait to try it out.

    Reply
    • Abbe Odenwalder says

      August 19, 2013 at 10:02 pm

      A go to cake - yes it really is, Amy. Thanks!

      Reply
  21. ChgoJohn says

    August 18, 2013 at 2:41 pm

    Being able to freeze a cake is a must for me. I do love cake but eating a whole one is often a bit much. I rarely bake them, as a result. I could halve these, freeze 3, and and enjoy cake without having to binge in order to finish it before it goes stale. Serving this one with berries and ice cream is, for me, the way to go. Thanks for sharing a great recipe, Abbe.

    Reply
    • Abbe Odenwalder says

      August 18, 2013 at 3:42 pm

      John, you could do those teeny little loaf pans. Just watch the baking time. Thanks, John. You are a good pal!

      Reply
  22. Abbe Odenwalder says

    August 17, 2013 at 7:59 pm

    Then if you need a pound cake, this is the one. That is if you like dense, vanillia, moist, golden cake. Truly this is a great cake. We love it! Thanks Biz! But be careful.

    Reply
  23. Biz says

    August 17, 2013 at 6:31 pm

    Um, just so you know - I've already declared pound cake insulin worthy! 😀 Looks delicious!

    Reply
  24. Abbe Odenwalder says

    August 17, 2013 at 3:08 am

    Thanks Lokness. it is a very good, very moist, and delectable cake. You will enjoy. Make it soon and visit me again. Thanks!

    Reply
  25. Lokness @ The Missing Lokness says

    August 17, 2013 at 12:34 am

    Oh my! This looks so moist and tasty!!! I wish I can get a slice now. I am saving this to my bookmark. Have a good weekend.

    Reply
  26. Kitchen Riffs says

    August 16, 2013 at 6:50 pm

    A cake that freezes well is a good thing! Never know when you might want some, and it's nice to have it reasonably available. I'm not sure if I've ever had cream cheese in a pound cake before. If I did, I sure don't remember it. Sounds like a terrific idea, though, and I'll have to tell Mrs K R. Good stuff - thanks.

    Reply
    • Abbe Odenwalder says

      August 16, 2013 at 6:56 pm

      This is a good one, John. You could top it with toasted coconut and roasted pineapple for tiki month! The possibilites are endless! Thanks for always reading! And commenting!

      Reply
  27. Angie Schneider says

    August 16, 2013 at 5:40 pm

    Love the smooth and fine texture of this cheese pound cake...I actually love it plain as the cake itself is delicious enough.
    Have a great weekend, Abbe.

    Reply
    • Abbe Odenwalder says

      August 16, 2013 at 6:55 pm

      It is great plain, Angie. makes a great breakfast treat!

      Reply
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Cream Cheese Pound Cake