This cream cheese pound cake has a rich buttery flavor and stays perfectly moist and tender. It has the tight crumb and dense texture you expect from a pound cake, yet isn’t heavy. Made with just seven ingredients and wonderfully simple.
Updated August 2, 2021 with new photos, a slightly revised recipe and extra baking tips.
This cream cheese pound cake is one of the best pound cake recipes I’ve tried. The addition of cream cheese gives it extra creaminess and keeps the crumb exceptionally moist. It forms a golden crust and delivers the classic dense yet tender pound cake texture. Many pound cakes end up dry or bland—this one is rich, buttery and flavorful.
Serve it plain with coffee, or dress it up with whipped cream and fresh berries for a simple, elegant dessert.
Cream Cheese Pound Cake Ingredients
Traditional pound cake once used a pound each of butter, sugar, eggs and flour. This version makes small but important adjustments that improve both flavor and texture:
- 1 1/2 cups butter (12 ounces / 340 grams). Use high-quality unsalted butter for the best flavor. Stick with real butter—this cake depends on it.
- 8 ounces cream cheese (226 grams). Full-fat block-style cream cheese adds moisture and a subtle tang that enhances the cake’s richness.
- 2 1/2 cups sugar (preferably superfine). Superfine or caster sugar dissolves more readily when creamed with butter, giving a smoother, lighter texture.
- 6 large eggs. Eggs provide tenderness and structure, and beaten into the batter they incorporate air that helps the cake rise.
- 3 cups all-purpose flour (375 grams). Measure carefully—too much flour will dry the cake. If using cups, spoon and level; a kitchen scale is best.
- 1 teaspoon baking powder. A small amount helps prevent the cake from becoming overly dense while still preserving a classic pound-cake crumb.
- 1/2 teaspoon salt. Balances the sweetness and rounds the flavor.
Tips for the Perfect Pound Cake
These straightforward tips will help you bake a tender, evenly baked pound cake every time.
- Use room-temperature ingredients. Take the butter, cream cheese and eggs out of the refrigerator at least 30 minutes before you start. Properly softened butter creams better; avoid microwaving to soften because it can melt the butter.
- Grease and flour the bundt pan thoroughly. Coat every crevice so the cake releases cleanly after baking.
- Cream the butter and sugar well. Beat them until pale and fluffy—about five minutes on medium-high with a stand mixer—so the sugar dissolves and the batter lightens.
- Add eggs slowly and stop mixing promptly. Add eggs one at a time on low speed and stop as soon as the yolk streaks disappear. Overmixing once eggs are added can make the cake tough.
- Sift the dry ingredients first. Sifting removes lumps and adds a bit of air, which helps keep the cake from becoming too heavy.
- Mix dry ingredients in on low speed. Add the flour in two additions and fold or mix on low until just combined to avoid developing too much gluten.
- Bake low and slow. A lower oven temperature prevents over-browning while ensuring the interior cooks through. Bake at 325°F (160°C) for about 75 minutes for a large bundt.
- Cool briefly in the pan before inverting. Let the cake cool about 20 minutes, then invert the pan so the cake releases. If it’s too hot, it may break; if it cools too long it can stick.
Pan Sizes
This recipe is written for a 12-cup capacity bundt pan (example: 10.5 inches / 27 cm diameter by 4 inches deep). If you prefer loaf pans, the batter fills two 8 1/2 x 4 1/2 inch loaf pans; bake those for about 60–75 minutes at 325°F. You can also halve the recipe to make a single loaf.
Storing & Freezing Pound Cake
Store leftover cake in an airtight container at room temperature for up to four days. Refrigerate for up to one week, though the crust may soften in the fridge.
To freeze, wrap the fully cooled cake tightly in plastic wrap, then in foil to protect it from freezer burn. Freeze for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving.
Simple, tender, moist and buttery—this cream cheese pound cake is hard to resist. For more bundt cake ideas, try lemon, banana or pumpkin bundt variations.
Cream Cheese Pound Cake
Rate Recipe
Print Recipe
Equipment
-
12-cup capacity bundt pan
Ingredients
- 3 cups all-purpose flour (375 grams)
- 1 tsp baking powder
- 1/2 teaspoon salt
- 1 1/2 cups unsalted butter (340 grams), room temperature
- 8 oz cream cheese (226 grams), room temperature
- 2 1/2 cups superfine sugar (500 grams)
- 6 large eggs, room temperature
Instructions
-
Preheat the oven to 325°F (160°C).
-
Grease and flour a large bundt pan or brush thoroughly with pan release. Ensure every cavity and crease is well coated so the cake releases cleanly.
-
Sift together the flour, baking powder and salt in a medium bowl and set aside.
-
In a large bowl, beat the butter until smooth and creamy (about 1 minute). Add the cream cheese and mix until combined (about 1 more minute).
-
Add the sugar and beat until the mixture looks pale and fluffy—about 3 minutes more. Total beating time for the butter should be around 5 minutes. Scrape down the bowl.
-
With the mixer on low, add the eggs one at a time until just combined, stopping when yolk streaks disappear. Scrape the sides and bottom of the bowl halfway through.
-
Gradually add the sifted flour in two additions on low speed, mixing only until incorporated. Do not overmix.
-
Spoon or pour the batter into the prepared pan and bake about 75 minutes, or until the top is golden and a toothpick comes out clean. Rotate the pan halfway through baking for even color.
-
Cool the cake in the pan about 20 minutes, then invert the pan onto a rack to release the cake. Finish cooling completely before slicing.
Notes
- Nonstick pans: Even with nonstick cookware, grease and flour the pan to ensure the cake releases easily.
- Pan sizes: This batter fits two 8 1/2 x 4 1/2-inch loaf pans (bake 60–75 minutes at 325°F) or one 12-cup bundt. Halve the recipe for a single loaf.
- Measuring flour: Measure flour accurately. If using cups, whisk flour, spoon into the cup and level off. 3 cups = 375 grams.
- Room temperature: Butter, cream cheese and eggs should be at room temperature and the butter should not be melted.
- Storage: Store in an airtight container at room temperature up to 4 days, or refrigerated up to 7 days. Wrap cooled cake tightly in plastic and foil to freeze up to 2 months; thaw in the fridge.
Nutrition
Like this recipe? Rate and comment below!