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Cream Cheese Pound Cake

Image may contain Confectionery Food Sweets Dessert Creme and Cream
Photo by Jonathan Lovekin

The cake is put into a cold oven and then baked slowly at gradually increasing temperatures.


Makes 1 large cake

1 cup (2 sticks) unsalted butter, room temperature
1 8-ounce package cream cheese, room temperature
3 cups sugar
1 teaspoon salt
6 large eggs, room temperature
4 teaspoons vanilla extract
3 cups sifted all purpose flour
  1. Step 1

    Butter and flour 12-cup Bundt pan. Using electric mixer, beat butter and cream cheese in large bowl until fluffy, about 4 minutes. Add sugar and salt; beat 10 minutes, occasionally scraping down sides of bowl. Add eggs 1 at a time, beating until blended after each addition. Beat in vanilla. Beat in flour at low speed until batter is smooth (do not overbeat). Transfer batter to pan.

    Step 2

    Place pan in cold oven. Set temperature at 200°F; bake 20 minutes. Increase temperature to 250°F; bake 20 minutes. Increase to 275°F; bake 10 minutes. Increase to 300°F; bake cake until tester inserted near center comes out clean, about 1 hour longer. Cool cake in pan on rack 15 minutes. Turn cake out onto rack; cool completely. (Can be made 3 days ahead. Wrap; store at room temperature.)

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  • The photo shows a glaze or icing... I don't see recipe for that. Any suggestions?

    • bethwhitehead808

    • Honolulu, HI

    • 12/24/2019

  • Could you please help me to get pound cake white color inside, instead of dark yellow

    • Yasser Saad

    • Egypt / Production Manager

    • 9/22/2019

  • I don't know what you guys who were saying it was too much sugar are talking about, because this was the BEST cake I've ever baked. I was leery that there was no baking powder, but I followed the recipe anyway, and this cake came out better than any cake I have ever made. It had height, it was done all the way through, no dense spots, and I slapped a lemon glaze on top! This is my new go to cake. AND USE ALL THREE CUPS OF SUGAR!

    • damn_ebs

    • Los Angeles, Ca

    • 8/14/2018

  • I followed this recipe with one exception. I reduced the sugar by 1/4 cup. I would take it down further. Perhaps another 1/2 cup reduction. It is too sweet. In addition, I hated the texture. I have made far better pound cakes.

    • raynfigi

    • Southampton NY

    • 2/5/2018

  • I made this cake a few times to give to friends. I love it! Moist and few ingredients. I also reduced the sugar to 2 cups and add lime zest because the first time I made it I could smell the eggs. So I would recommend adding the zest.

    • Anonymous

    • Canada, QC

    • 10/17/2016

  • Has anyone tried freezing this cake? Was it successful?

    • monipec

    • US/Germany

    • 6/12/2016

  • The flavor is okay, but I found the cake itself to be quite dry. This recipe doesn't compare to the Elvis Presley pound cake recipe. I won't make this again.

    • serifm

    • Texas

    • 7/29/2014

  • OMG, YUM! What a great crunchy crust on the top. Only problem, there were only two of us to eat it (over 5 days). Did add some lemon zest.

    • garlicbutter

    • mechanicsville, va

    • 3/21/2014

  • I reduced the sugar to 2-1/2 cups, and it was still sweet but not cloying, and the crust was still crisp. I also substituted coconut oil for one stick of butter, and it was just as buttery good but a tad more healthful. Cooking it at 300 degrees is just as good as the stepped cooking times, by the way. I've done it both ways. I've also made a larger cake using 8 eggs and adjusting all the other ingredients, and it turned out just as well. Making lots of these for Christmas gifts, as everyone clamors for them.

    • JewelieDee

    • Newark, DE

    • 12/22/2013

  • Nobody in our family is a fan of pound cakes. When a friend told me I should try the one with cream cheese I decided to give pound cake one more try. What a surprise! It is dense, moist, light and tasty. I will for sure make it again.

    • MyEpi

    • Apex, NC

    • 11/6/2013

  • I baked this in two 8x4 pans as suggested below. I baked it about 30 minutes at the 300 degree stage. When I cut into one cooled cake, it still had a narrow/shallow area of uncooked batter at the very top center, but it is so delicious who cares?! Definitely will make it again.

    • freddiefroy

    • Chicago, IL

    • 10/7/2013

  • This was wonderful - velvety texture, and a not-to-sweet, buttery flavor. This is an old recipe and the version I was familiar with used three (!!) sticks of butter, so I used three, and perhaps a quarter cup less sugar than called for. I also used a cake flour substitute (substituting a few Tbsps AP flour with cornstarch - next time I'll just buy cake flour) per the advice of previous reviewers. I made one last week for company and am making another this week for visiting family - it's just a perfect pound cake. Might play around with citrus zest or a bit of glaze next time.

    • Owlie

    • 12/19/2011

  • I have been making this cake since I first saw the recipe in 2003. It always gets rave reviews from friends and family. I make a brown sugar, cinnamon, and pecan strusel and bake it with the cake. Using fresh ingredients, and a specialty vanilla extract will perfect this cake. I often have to make 3 cakes during the holidays to appease the kids and their friends. :)

    • cyndi_in_NC

    • 11/23/2011

  • This cake was merely good - not fantastic as all the reviews claimed (which did help me decide which pound cake I was going to make today). Comments - a stand mixer is going to make doing this easier than a hand mixer - easier on the cook and also, more control over the speed of the mixing. I found that instead of making the cake richer, the cream cheese cut into the awesome butteriness I usually associate with poundcake, and its also pretty bland. I've had great success and prefer, for instance, the Lemon Verbena poundcake that is somewhere here in epicurious land... Unlikely that I'll make THIS poundcake again. Its more effort than its flavor and texture deserve

    • kereakes

    • 6/6/2011

  • This recipe yielded a pound cake with the right density and crust. I did find however that it was very sweet. I would definitely make it again, but would reduce the sugar by about 1/2 cup.

    • babyboo

    • Barbados

    • 1/9/2011

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