Cream Cheese Pound Cake

by Alli

Cream Cheese Pound Cake has a nice crust on top and is tender and moist on the inside. The cream cheese lifts and lightens this pound cake and gives it a delicious taste. This is definitely a winner.

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The pound cake originated in Europe in the 18th century and weighed 4 pounds. The recipe called for a pound each of butter, sugar, flour, and eggs. That’s how a pound cake got its name. So now you know. 🙂 

Crunchy Pound Cake

My oldest daughter has always said that she’d love to slice a pound cake horizontally about 1/2 inch from the top and just eat the crusty part dipped in a powdered sugar glaze.

She was making reference to dry pound cakes. This pound cake is not dry at all and that crunch on the top is perfect. 

Cream Cheese Pound Cake on Glass Cake Plate

Ingredients for Cream Cheese Pound Cake

You can find the full printable recipe card down below. Here is a list of ingredients you’ll need:

  • Cream cheese
  • Butter
  • Sugar
  • Eggs
  • All-purpose flour
  • Vanilla extract
  • Salt

You Don’t Need To Preheat The Oven For This One

Many old fashioned pound cakes start out in a cold oven. This is one of those. You don’t have to preheat the oven. The purpose of preheating an oven is to allow a lighter cake to rise quickly. Since pound cakes are heavier and take longer to rise, it’s totally fine to start in a cold oven. 

After placing the pound cake in the oven, turn the oven to 300º F. and bake for one and a half hours or until done. 

Note: This is a large pound cake. You will need a large tube pan (10-12 cup) for this recipe. This is the tube pan I use and I love it.

Tips For Baking A Successful Pound Cake

  • Follow the recipe exactly and use the correct measurements.  
  • Make sure the eggs, butter, and cream cheese are at room temperature. 
  • Add the eggs one a time, making sure the egg is incorporated before adding the next one.
  • After the dry ingredients are added, be careful not to overmix. 
  • After evenly spreading the cake batter into the greased/floured tube pan, pick up the pan a couple of inches off of the counter and drop it down on the counter a couple of times to break up air bubbles. 
  • Be patient. Pound cakes need to be baked low and slow. 
  • Ovens vary, so check on the cake periodically before the timer goes off (not opening the oven door). If the cake gets brown on the top before it’s done, tent loosely with aluminum foil to prevent over-browning. 
  • Make sure you cool the cake, in the pan, on a wire rack for 20 minutes. If you don’t cool it long enough, the cake may stick to the sides or bottom. If you cool it too long, it can cause the cake to be damp and stick to the sides.
  • The top of this pound cake is very light and crunchy (just how I like it) so you’re bound to have a few cracks. 

Cream Cheese Pound Cake Cooling on Rack

 To spray the pan, I always use Baker’s Joy Cake Pan Spray. It has the flour already mixed in. Below is a photo of the cake batter in the pan right before going in the oven. 

Cream Cheese Pound Cake Batter in a tube pan right before baking

Once my cake is browned and begins to smell heavenly, I check it with a long skewer to make sure it’s done. Then I let it cool in the pan, on a rack, for 20 minutes.

Pound Cake Cooling on Wire Rack

The cake slips right out of the pan onto the cooling rack to rest until completely cooled. 

Close Up Shot of Cream Cheese Pound Cake

Topping Ideas For Cream Cheese Pound Cake

This pound cake is the perfect dessert (or breakfast) just the way it is. You can also top this cake with one of the following:

  • Fresh strawberries or raspberries and whipped cream
  • Fresh fruit 
  • Lemon Curd
  • Powdered sugar glaze (1-1/2 cups powdered sugar whisked together with 3-4 Tablespoons milk)
  • Vanilla ice cream and chocolate sauce

   The possibilities are endless. Any way you slice it, a pound cake is a delicious dessert.

How To Store A Cream Cheese Pound Cake

Cover leftover cake and store in the refrigerator for up to five days. To freeze the cake, wrap the completely cooled cake in plastic wrap and then wrap with foil. Store for up to three months in the freezer. 

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Yield: 16 servings

Cream Cheese Pound Cake

Cream Cheese Pound Cake on Glass Cake Plate

Cream Cheese Pound Cake has a crunchy top and is nice and tender on the inside. This is a perfect dessert for any occasion.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 1 hour
Total Time 2 hours 45 minutes

Ingredients

  • 1 (8 oz.) package cream cheese, softened
  • 1-1/2 cups butter, softened (3 sticks)
  • 3 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Generously grease and flour a 10-inch tube pan.
  2. In a mixing bowl, cream together the cream cheese and butter on medium-high speed until fluffy, scraping sides as needed. Slowly add sugar; beat well.
  3. Add eggs, one at a time, beating after each addition. Add vanilla extract.
  4. At low speed, add flour, 1/4 cup at a time. Add salt. Beat just until combined.
  5. Spread batter evenly into the prepared 10-inch tube pan. Drop pan on the counter a few times to remove air bubbles.
  6. Place in a cold oven and turn the heat to 300º F. Bake for 1-1/2 hours or until a long wooden pick inserted near the center of the cake comes out clean.
  7. Cool for 20 minutes on a wire rack before removing from the pan. Cool completely on the wire rack.

Did you make this recipe?

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22 comments

Penny S. March 27, 2021 - 11:30 pm

I just made this cream cheese pound cake and love it! Salt is listed in the ingredients but it is not mentioned in the directions on when to add it. I will definitely make this cake again!

Reply
Alli March 28, 2021 - 6:02 am

Thanks for catching this! I corrected the recipe card. I always add salt after I add the flour.

Reply
Jackie T July 2, 2021 - 10:26 am

I made this cake about a month ago. It is absolutely fabulous!!! The longer it stays around, the better it gets! I love the crust!! I will be making this cake again and again and again………!!!!

Reply
Alli July 2, 2021 - 11:04 am

My favorite part is that crust! So glad you love it too!!

Reply
Tori Rauch August 14, 2021 - 11:04 am

Can I use a bunt cake pan?

Reply
Alli August 14, 2021 - 1:44 pm

Sure! I always use a tube pan but a Bundt pan should work fine.

Reply
Phyllis Morgan November 13, 2021 - 11:43 am

Hi can you use cake flour instead of All purpose flour? Salted or unsalted butter? Thanks and it looks delicious!

Reply
Alli November 13, 2021 - 11:46 am

To substitute cake flour for all-purpose flour use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour. I use unsalted butter.

Reply
Belle Murphy November 14, 2021 - 8:06 am

The only pound cake I cook. No other pound cake for me.

Reply
Alli November 14, 2021 - 6:11 pm

It’s so good!

Reply
Marie Fanelli November 14, 2021 - 3:23 pm

Can you make this using monkfruit in place of sugar? My husband cannot have sugar and I am desperate for a good recipe

Reply
Alli November 14, 2021 - 6:11 pm

I have never used monk fruit in any cake recipe. However, I did find this from the Lakanto Monkfruit website: “In baking, I use a ratio of 1:½, substituting 1 cup of sugar with a ½ cup of Lakanto Golden Monkfruit Sweetener. If you use a full 1:1 substitution, it may cause crystallization in cakes, muffins, cookies, and brownies.” I hope this helps!

Reply
Shirley January 29, 2022 - 1:17 pm

It doesn’t need baking powder? It calls for all purpose flour, so a recipe usually calls for baking powder.,,,

Reply
Alli January 29, 2022 - 1:48 pm

No, it doesn’t. A classic pound cake does not utilize any chemical leavening (baking powder or baking soda). This cake relies solely on the air that is mixed into the batter during the creaming process for its rise. This process is known as physical leavening.

Reply
Cecelia April 15, 2022 - 3:00 pm

What is the salt for?

Reply
Alli April 15, 2022 - 3:05 pm

The main function of salt in cake recipes is to enhance the flavor of the other ingredients. It perks up the depth and complexity of other flavors as the ingredients meld. Salt also provides a balance to the sweetness of cake batters.

Reply
Deb Dougan May 2, 2022 - 1:08 pm

Hi, Alli! I’m a Southern gal too (east TN). I just want to ask if you use unsalted butter in your cream cheese pound cake?

Reply
Alli May 3, 2022 - 7:46 am

Hi, Deb! I use unsalted butter.

Reply
Chere Moore July 3, 2022 - 11:18 am

I have made this cake and it is off the charts GREAT!! I had been looking for a pound cake that was not dry and I found it in this cake. Its also an easy to follow. This will be my go to pound cake for a long time to come. Thank you for sharing it with us!

Reply
Alli July 4, 2022 - 3:59 pm

I’m so glad you love it! It’s definitely one of my favorites.

Reply
Trina July 7, 2022 - 9:49 am

Hello,
I am planning on making this pound cake this weekend and wanted to know if the flour needs to be sifted?
Thank you

Reply
Alli July 7, 2022 - 2:19 pm

No, you don’t have to sift the flour. Modern flour is refined enough now that this process is generally unnecessary in ordinary, everyday baking.

Reply

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