Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake

This old fashioned butter pound cake recipe, is one delicious dessert. The flavor is tremendous; it gets golden brown and crusty on the outside and its interior is moist with a tender crumb. Perfect as a “slice” or with fruit or ice cream on top, this luscious butter cake is a favorite cake of ours. Honestly it has been a family favorite for over forty years!

I think, if I were a cake, I would be this butter pound cake. 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 cake because it is the best pound cake I know of.

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

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

This homemade pound cake 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 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 amazing pound cake beats Sara Lee any day.

Cream Cheese Pound Cake

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

It is a decadent cake 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 the 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 or tube pan or do as I do. I bake it in 2 9 x 5 loaf pans and then freeze one for when ever I need a quick dessert.

What do you serve with pound cake?

Moist is its middle name and rich, its last. But not too rich as it shines in many ways. I served this cake with fresh fruit and love it with sliced, yummy peaches and a scoop of sweet cream ice cream.

It seemed like peach cobbler but it wasn’t. Just this glorious cake in all its glory. I’ve served it with chocolate sauce and whiskey sauce and raspberries, but not all at the same time.

Perfect also with strawberries and whipped cream; this cake should be in your repertoire.

You will find many excuses to serve it. Perfect for a school function or perfect for a book club. Perfect for making your family feel special.

Cream Cheese Pound Cake

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

But what makes a pound cake traditional?

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.

For best results when making this or any other pound cake recipes:

Use a stand mixer with a paddle attachment for best results.

Always begin with room temperature ingredients.

Cold ingredients do not emulsify or come together well.

The creamed mixture should be smooth. Do not leave lumps in the cream cheese!

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 end up too dense!

Cream Cheese Pound cake with berries and whipped cream

Use the best unsalted butter you can buy. Ditto for vanilla extract.

Use a well prepared 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 need 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 and vanilla and butter.

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

Need a Few More?

How To Make Strawberry Shortcake

Strawberry Shortcake

Maple Pecan Pound Cake

Maple Pecan Pound Cake

Martha Mervis’s Cake

Sugar Cake

Brown Sugar Spice Cake

I’d Love it if You’d Follow Me and Pin and Share!

This is an updated post and recipe from 2013.
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Cream Cheese Pound Cake

Cream Cheese Pound Cake

  • 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


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!



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


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

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

Add salt and vanilla, beating well.

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

Gradually beat in aerated flour 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 1/2 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.



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!

Keywords: Cream Cheese Pound Cake, Cream Cheese Pound Cake Recipe, easy pound cake recipe, butter pound cake, butter pound cake recipe, old fashioned pound cake




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  • Reply
    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
    Lea Ann (Cooking On The Ranch)
    August 5, 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
    John / Kitchen Riffs
    August 3, 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
      August 3, 2021 at 8:11 pm

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

  • Reply
    Susan Grupe
    August 3, 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
      August 3, 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
    Alisha Lambert
    February 11, 2014 at 5:33 pm

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

    -SITS Love

  • Reply
    Abbe Odenwalder
    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
    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
    Spicie Foodie
    September 1, 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
    Abbe Odenwalder
    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
    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.

  • Reply
    Correen K
    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
      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
    August 21, 2013 at 3:51 pm

    there's nothing like a good pound cake!

    • Reply
      Abbe Odenwalder
      August 22, 2013 at 9:25 pm

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

  • Reply
    Abbe Odenwalder
    August 20, 2013 at 2:22 pm

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

  • Reply
    shannon weber
    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
    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
      August 19, 2013 at 10:05 pm

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

  • Reply
    August 19, 2013 at 6:32 am

    that looks absolutely amazing!

  • Reply
    Liz Berg
    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
      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
    Tricia Buice
    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
      August 19, 2013 at 10:03 pm

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

  • Reply
    Laura Dembowski
    August 18, 2013 at 7:13 pm

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

  • Reply
    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
    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
      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
    Abbe Odenwalder
    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
    August 17, 2013 at 6:31 pm

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

  • Reply
    Abbe Odenwalder
    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
    Lokness @ The Missing Lokness
    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
    Kitchen Riffs
    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
      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
    Angie Schneider
    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
      August 16, 2013 at 6:55 pm

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

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