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Cream Cheese Pound Cake Recipe

cream cheese pound cake recipe

Cream Cheese Pound Cake Recipe

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!  

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!

Yield: 12

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours


  • 1 8oz cream cheese
  • 6 eggs
  • 3 sticks of butter
  • 3 cups of swans down cake flour
  • 3cups of sugar
  • 1 tablespoon of vanilla or lemon flavoring


  • 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.
  • Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    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!

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    1. 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.

      1. 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 🙂

    2. 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.

    3. 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

      1. 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.

    4. 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?

      1. With the cream cheese pound cake, it’s not necessary. Just be sure you’re using cake flour, and not all purpose flour!

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