If there’s one cake every Southern cook keeps in the back pocket, it’s a recipe for a cream cheese pound cake. Cream cheese sneaks extra moisture into the batter, cutting the sweetness just enough while gifting that famously tight, velvety crumb.
Summarize & Save This Recipe
I make it with Swan’s Down cake flour for a fine texture and a gentle rise. It is the cake I bake for holidays, potlucks, and “just because.” The outside bakes up with a golden, crackly crust you’ll fight over, and the inside stays tender for days—meaning you’ll nibble it at breakfast, dress it up with berries for dessert, and still find excuses for “one more sliver.”
Nothing reminds me of home back in Georgia than a homemade cream cheese pound cake. I remember my Aunt Stella making this for me all of the, as well as making them for friends and neighbors! I just could never remember the recipe. Well, lo and behold my good girlfriend Shelly has the recipe memorized, and man, am I forever grateful that she did!
Why You’ll Love It
- Buttery, tender crumb: Cream cheese adds richness and a fine, tight texture in every slice. It'll stay moist for days!
- Simple ingredients: Nothing fancy! Just butter, cream cheese, sugar, eggs, flour, and vanilla working together.
- Beautiful rise: The long creaming time gives lift without relying on lots of leavening.
- Make-ahead friendly: Flavor and moisture improve by day two, so it’s great for parties.
- Versatile to serve: Lovely plain, glazed, or with berries and whipped cream.
- Freezer smart: Slices freeze perfectly for future you.
David's Pound Cake Tips
- Room temp matters: Butter, cream cheese, and eggs should be not shockingly cold and soft.
- Take your time creaming: Light, airy batter equals a fine crumb and a lovely lift.
- Scrape often: Hit the bottom and sides so everything blends evenly. You don't want dry flour pockets.
- Watch the bake: Pull when a tester has moist crumbs and the top springs back. You can use a toothpick to test.
- Clean slices: Use a serrated knife and wipe between cuts.
To be honest, this recipe took me two times to make. The first was a slight fail, but the second was a huge success! Here's a great big hint before getting started with the recipe: the butter AND the cream cheese must both be at room temperature, or you will get these little chunks of yellowish hints that look “wet” but it's not…and the rest of your pound cake will be dry and over cooked.
Your toothpick or knife, when testing the cake of “done-ness” will always come out sticky. This is where I failed with my first attempt! They weren't completely room temperature, and I just went to town lol. I hope you enjoy!
Storage, Fridge, and Freezer Tips
- Room temp: Wrap tightly and keep up to 3 days. The flavor is even better on day two.
- Fridge: Up to 1 week, well wrapped. Bring to room temp before serving.
- Freeze: Slice, wrap individually, and freeze up to 2 months. Thaw at room temp.
More Delicious Recipes To Love
- Mini Lemon Bundt Cakes
- Lemon Ginger Bundt Cake
- Instant Pot Creme Brulee Cheesecake
- Butterfinger Lush
- Homemade Oatmeal Cream Pies
- White Chocolate Cranberry Macadamia Nut Cookies
Cream Cheese Pound Cake Recipe
Ingredients
- 1 8 oz cream cheese
- 6 eggs
- 3 sticks of butter
- 3 cups of swans down cake flour
- 3 cups of sugar
- 1 tablespoon of vanilla or lemon flavoring
Instructions
- Pre-heat oven to 325.
- Cream sugar, cream cheese and butter add 1 cup of flour and two eggs cream together and keep adding eggs and flour until creamed together smoothly then last add flavoring and mix well. Your mixture will be super rich and thick. Don't worry! This is how it's supposed to look.
- Poor mixture into your favorite bundt cake mold (be sure that it is buttered and lightly floured to make sure it won't stick to sides).
- Bake for approximately 1 hour and 15 mins or until a fork or toothpick inserted comes out clean. (Different altitudes will have different cooking times).
- Allow time to cool. Since this is very thick, it will need a lot of time to cool. Though, I do like cutting a slice when it's warm.
One slice is like I'm back home on my dirt roads and sitting on my family's porch swing out in the yard. I hope you enjoy this and my other recipes! Be sure to Pin this Pinterest for later!
Recipe FAQs
Can I use cake flour like Swan’s Down?
Yes. Cake flour creates an extra-fine crumb. Mix gently once the flour goes in.
Can I freeze leftovers?
You can. Wrap slices tightly and freeze up to 2 months. Thaw at room temp for best texture.
Bundt or loaf pan?
Either works. A standard bundt gives a showy look; two loaf pans make gifting easy. Adjust bake time as noted in your card.
Why did my pound cake crack?
Cracks are common with dense batters. An even oven temperature and proper pan prep help. It will still taste amazing.
Thanks for the new to me recipe. I’ve baked with cream cheese before and my first mistake was not letting it reach room temperature.
You’re so welcome and so hope you enjoy it! It’s delicious!
Did you use salted or unsalted butter?
I actually used Salted butter. I found that it helps to balance the sugary flavor really well.
I’m lactose intolerant but hey, some things are worth the price :o) Pinned.
Oh, I couldn’t agree more! Somethings are worth the price! lol.
I’ve always thought of Pound Cake as being a loaf cake. Would this recipe work in a loaf pan?
Still wondering if this can be put in a loaf pan.
Hi Lexy! I’m sorry, but I actually couldn’t respond sooner because my site was hacked and just recently fixed…hence why I’m up so late. Ack!
However, now that it’s fixed…here’s the answer:
Yes…you can use it in a loaf pan! Fill the loaf pan to just about 80%, and you should be super good to go! I’ve actually many different flavored loaves from this recipe 🙂
This is my first attempt at pound cake and I’m super excited and super nervous. i love when my mother in law makes this cake, so I’ve decided to learn. Thanks for the recipe.
I’m so glad you enjoyed it!
hey there. I have successfully baked this cake about 4 times. All of a sudden, the last few I’ve baked aren’t coming out fully baked. I’m not doing anything differently. Could it just be my oven? Im so frustrated
I would hate to say it, but I believe it could be your oven. I hope everything works out, and I’m so sorry for your frustration.
This is the best cream cheese pound cake recipe that I ever used! Can I substitute ths cream cheese for sour cream to make a sour cream pound cake?
First time baking a cake from scratch, do I need to sift the flour then measure?
With the cream cheese pound cake, it’s not necessary. Just be sure you’re using cake flour, and not all purpose flour!
The cream cheese pound cake turned out super delicious, thank you for the recipe! It reminded of my grandmother who made it all of the time for family gatherings.