A rich, buttery cream cheese pound cake is one of those classic desserts every home baker should master. With its tender, moist crumb and golden crust, this timeless recipe works for holidays, potlucks, or cozy family gatherings.
If you love nostalgic desserts like old-fashioned sour cream pound cake or almond pound cake, this recipe belongs in your collection. It’s easy to make ahead, freezer-friendly, and simple enough for beginners.
Table of Contents
Before You Get Started
This is a simple recipe, but the little details make all the difference between a good pound cake and a great one. Here are a few things to keep in mind before you start:
- Use room temperature ingredients. Cold butter, eggs, or cream cheese can prevent the batter from blending smoothly. Room temperature ingredients create a silky, even texture.
- Cream thoroughly. Beat the butter, sugar, and cream cheese until light and fluffy. This step adds air to the batter, helping the cake rise beautifully in the oven.
- Avoid overmixing. Once the flour goes in, mix just until combined. Overmixing can make the crumb tough instead of tender.
- Start in a cold oven. This slow, gentle heat gives the pound cake its signature golden crust without overbaking.
- Grease the pan really well. Use butter and flour or a baking spray with flour to coat every nook and cranny of your Bundt pan.
** Tip: A cold oven may sound strange, but it’s one of the secrets that sets this recipe apart. The gradual temperature increase gives the cake a fine, tight crumb and that perfect crackly top.
How to Make Cream Cheese Pound Cake
This cake comes together easily with just a few steps. Take your time with the mixing and you’ll be rewarded with a moist, buttery dessert every single time.
Step 1: Cream Butter, Sugar & Cream Cheese
In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese and beat another 30 seconds until smooth.
** Tip: Scrape the bowl often during this step. Bits of unblended butter can lead to streaks or uneven baking later.
Step 2: Add the Eggs
Add the eggs one at a time, mixing on low speed just until each one is incorporated before adding the next.
** Quick Note: Be gentle here. Overbeating can knock out the air you just worked to build and make the cake dense.
Step 3: Mix in Dry Ingredients and Flavoring
Gradually add the cake flour and salt, mixing on low speed after each addition. Stir in the vanilla and almond extracts just until the batter is smooth.
** Pro Tip: Stop mixing as soon as the flour disappears. You don’t want to overwork the gluten or your cake may turn out dry.
Step 4: Prep and Fill the Pan
Generously grease and flour a tube or Bundt pan (or spray with nonstick baking spray), making sure every curve is coated. Pour in the batter, then tap the pan gently on the counter to remove large air bubbles.
Step 5: Bake in a Cold Oven
Place the cake on a rack in the lower third of the oven, then turn the temperature to 300°F. Bake for about 1 hour 50 minutes to 2 hours, or until a toothpick inserted in the center comes out clean.
** Tip: The top should be golden brown and slightly firm. If your oven runs hot, start checking around the 1 hour 40 minute mark.
Step 6: Cool and Serve
Let the cake rest in the pan for about 10-15 minutes, then carefully invert it onto a wire rack to cool completely. Dust with powdered sugar or drizzle with a simple glaze before slicing.
** Quick Note: Don’t let it sit too long in the pan after baking. Moisture can build up from condensation and soften that beautiful crust.
Made this on Xmas Eve. All I can is “oh hell yeah!” I’m a pound cake afficionado, and this is absolutely the best recipe I’ve ever tasted. I had to hold my wife back from devouring it…
– Renaul
Variations and Serving Ideas
- Add extra almond or lemon extract for a fresh flavor twist.
- Drizzle with lemon glaze, caramel icing, or a simple vanilla glaze.
- Serve slices with fresh berries and whipped cream for a light, elegant dessert.
- Top with baked apple slices for a fall-inspired treat.
- For smaller servings, bake in two loaf pans and reduce the baking time to 75-90 minutes. Mini loaf pans will likely need about 50-60 minutes.
** Tip: This cake freezes beautifully, so wrap a few mini loaves and save them for later; they make great gifts, too.
Make-Ahead, Storage, & Freezing
- Room Temperature: Store tightly wrapped for up to 4-5 days.
- Refrigerator: Keeps for up to 1 week. Cover well to prevent drying out.
- Freezer: Wrap slices or the whole cake in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
** Quick Tip: The flavor actually improves after a day or two, so this is a great make-ahead dessert for holidays or entertaining.
Frequently Asked Questions
What does cream cheese do in a pound cake?
Cream cheese adds moisture, richness, and structure. It keeps the cake soft and tender instead of crumbly or dry.
Why is my pound cake dense or dry?
Cold ingredients, under-creamed butter and sugar, or too much flour can cause dense texture. Make sure everything is at room temperature and measure flour carefully by spooning it into the cup, not scooping.
How do I keep pound cake from sticking to the pan?
Generously grease and flour the pan, or use a baking spray that contains flour. Be sure to reach every corner of the pan.
Why does my pound cake fall or crack?
A pound cake can fall or crack if there’s too much leavening (none here, so no worries!), overbeating the eggs, or opening the oven door too soon.
How can I tell when the cake is done?
Look for a deep golden crust, a clean toothpick in the center, and edges that start to pull away slightly from the pan.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Cream Cheese Pound Cake
Equipment
Ingredients
- 3 cups granulated sugar
- 1 ½ cups (3 sticks) salted butter, softened at room temperature
- 1 (8 ounce) package cream cheese, softened at room temperature
- 6 large eggs, at room temperature
- 3 cups bleached cake flour (such as Swans Down brand)
- ⅛ teaspoon kosher salt
- 1 ½ tablespoons pure vanilla extract
- ½ teaspoon almond extract
- Optional: powdered sugar for dusting
Instructions
- Grease and lightly flour a tube pan or Bundt pan; set aside. Do not preheat oven.
- In a large bowl, use the paddle attachment on an electric stand mixer to cream together the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add the cream cheese; beat until smooth, about 30 seconds. With the mixer on low speed, add the eggs, one at a time, mixing well after each addition. Scrape the sides and bottom of the bowl periodically.
- Gradually add the flour, mixing on low speed after each addition, and scraping the bowl as needed. Mix just until combined, about 1 minute total.
- Add the salt, vanilla extract, and almond extract; beat until smooth.
- Transfer the batter to the prepared pan. Tap it a couple of times on the counter to release any big air bubbles.
- Place the pan on a rack in the lower third of the cold oven. Shut the oven, and turn the temperature to 300°F. Bake the cake until a wooden toothpick inserted into the center of the cake comes out clean, about 1 hour and 50 minutes – 2 hours.
- Let the cake cool in the pan for 10 minutes, then invert on a serving plate or wire rack to cool completely.
- Dust with powdered sugar, then slice and serve.
Notes
- Use room temperature ingredients for the best texture.
- Use a block of full-fat cream cheese. Do not use spreadable cream cheese from a tub or whipped cream cheese for this recipe.
- Cream the butter and sugar for at least 3 minutes.
- Mix on low once the flour is added; don’t overmix.
- Bake starting in a cold oven.
- Cool 10-15 minutes before removing from the pan.
- Cake flour gives a lighter crumb; avoid substituting with all-purpose flour.
- Grease and flour the pan thoroughly to prevent sticking.
- Add glaze or powdered sugar once fully cooled.
- Recipe adapted from Southern Living.
Nutrition
Originally published in December, 2022, this post was updated in November, 2025.
Can I use gluten free flour?
Hi, MaryAnne! I’ve never baked with gluten-free flour, so I’m not sure. If there’s a 1:1 gluten-free cake flour substitute, or a 1:1 all-purpose GF flour substitute that you can use to make your own cake flour, then it would probably work fine.
Made this on Xmas Eve. All I can is “oh hell yeah!”. I’m a pound cake affectionado, and this absolutely the best recipe I’ve ever tasted. I had to hold my wife back from devouring it. Thanks for sharing and the Swans cake flour suggestion.
Yay! Thank you! It’s my favorite, too. Merry Christmas!
Absolutely delicious! Even without the almond extract.
Thank you, Whitley!
Looking forward to having recipes sent to my E-mail
I need that cream cheese cake recipe I can’t seem to save it, please send to my email below. Thanks
Done! Just sent it to you, Virginia. Hope you enjoy!
Hi! This is a great recipe but when doubling and tripling the recipe, the butter content doesn’t change. Is this correct??
Hi, Belinda! That doubling and tripling function is automatically done by the recipe card software, so it’s not always perfect. If the butter doesn’t double with the rest of the ingredients, then you’ll just need to calculate that on your own. I don’t know why it isn’t working. Definitely keep all of the ingredients in the same proportions to bake additional cakes. 🙂
Hi Blair,
I’m about to make this cake and I’m double checking that the cake will turn out in a glass loaf pan (2) like it would in a bundt pan.
Thanks!
Hi, Lisa! A glass pan will not conduct heat quite as well as a metal Bundt pan, so the crust probably will not be quite as nice. You’ll definitely need 2 loaf pans to accommodate the batter. Hope that helps!
Love the cakes
Thank you, Maryann!
Cannot print
Hi, Bobbi! I just tested it again, and it seems to be printing fine. I would double-check your connection or settings on your computer.
I will be making the cream cheese bundt cake recipe very soon , will let it know how it turns out
Wonderful! Hope you enjoy, Deborah!
I will be making the chocolate pound cake for Christmas..
Enjoy! 🙂
I want this recipe
Thanks for sharing
Can I use Philadelphia cream cheese?
Can I use Philadelphia cream cheese?
Absolutely! I always use a block of full-fat Philadelphia cream cheese. I don’t recommend the spreadable tubs of cream cheese.
Absolutely! I always use a block of full-fat Philadelphia cream cheese. I don’t recommend the spreadable tubs of cream cheese.
What size tube pan should be used for this recipe — 10 cup? 12 cup?
Hi, Marion! I used this 10-cup Swirl Bundt pan for the photos you see here, which worked fine (but it was very full): https://shop.kingarthurbaking.com/items/soft-swirl-bundt-pan
A 12-cup Bundt pan would give you a little more room at the top, so that would be even better. I have this one that I like: https://shop.kingarthurbaking.com/items/original-classic-bundt-pan
Hope you enjoy!
I am excited to make this recipe however, can I use, “I Can’t Believe It’s Not Butter” instead of real butter?
Hi, Renie! No, I would stick with real butter for a pound cake. Otherwise the texture of the cake is likely to be off.
Hi Blair,
I am back with another question. OK so I went to the store to get real butter and with my luck they only had unsalted butter and I was too tired to go to another store. Can you please tell me how I can adjust the salt for this recipe using the unsalted butter? Anxiously waiting for your reply, Renie
Hi, Renie! I would add an extra 3/4 teaspoon of salt to the batter in order to account for the unsalted butter. 🙂
I’d love to try this recipe, but don’t like the taste of almond extract. Can I just increase the vanilla or should I simply omit the almond? Thanks…
Yes, ma’am! Just substitute extra vanilla extract to replace the almond extract. Hope you enjoy!
I tried the cream cheese pound cake it tasted good but mine came out a bit too bread like on the top, not smooth
So sad…I can’t have gluten.
Any chance, any chance at all That I can use 1-1 flour?
Hi Margaret!
We haven’t tested this with gluten-free flour, so we can’t sure. If there’s a 1:1 gluten-free cake flour substitute, or a 1:1 all-purpose GF flour substitute that you can use to make your own cake flour, then it would probably work fine!
I made 2 weeks ago and again today. Following recipe except the almond. First one, I added pure orange extract and this one will be strawberry and real chopped berries. For the glaze, I have my own favorite made with butter & heavy whipping cream. I fold the zest or berries in it and it’s thicker so doesn’t disappear 2 seconds after being applied. This was a definite winner & love discovering Swans Down. I’ll still continue to just doctor my boxed cakes for ease but if I want the extra work, it’s awesome.
Sounds incredible, Adina! Thanks so much for sharing.
Haven’t tried it yet but it looks delicious! I was curious about the amount of vanilla extract though…1.5 tablespoons seems like a lot!
That’s the correct amount! It’s a big cake, and the vanilla adds wonderful flavor. Of course, you can use less if you like. Totally up to you — the baker! 🙂
Thanks so much for the quick response! Looking forward to making this soon!
Please let us know how it goes! We hope you enjoy!
Can I use a silicone bundt cake pan?
Hi, Fiorella! I haven’t tested this recipe with a silicone pan, but I think it should work fine. You’ll want to make sure that your pan has about a 12-cup capacity so that there’s plenty of room for the batter. You might also need to increase the baking time if the silicone doesn’t conduct heat as efficiently as the metal pan. Just keep an eye on it! Hope you enjoy!
This is the same as my Bigma’s recipe. I know this is an excellent tasting cake.