Homemade Cream Cheese Pound Cake is a moist, dense cake in a buttery crust.
Easy to make from scratch with a few simple ingredients.
MY INSPIRATION
I discovered a classic Homemade Cream Cheese Pound Cake recipe on All Recipes. Most of the reviews from the 2,000 people who made it were very positive!
I adjusted the original recipe. Decreased unsalted butter by 1/4 cup. Added 1/4 cup of cultured whole buttermilk.
THE INGREDIENTS
Six large eggs, cultured whole buttermilk, granulated sugar, pure vanilla extract, and full fat cream cheese.
Scroll down to see photos of unsalted butter, all-purpose flour with measuring tips, and the baking spray used to grease the pan.
EDITOR’S NOTE (March 24, 2022): This pound cake does not have baking soda or baking powder. Eggs are the sole leavening agent. Scroll down to get more details.
DISCLOSURE (SPONSORED): I published this recipe for the first time on April 28, 2019, when it was baked in a complimentary cast iron fluted cake pan provided by Lodge Manufacturing.
I have not been paid to endorse the fluted cake pan nor any pictured product on this page. All comments are my own.
UNSALTED BUTTER
This recipe calls for 1-1/4 cups of unsalted butter which is two sticks plus 4 tablespoons.
THE SECRET INGREDIENT
As previously mentioned, I adjusted the original recipe. Decreased butter by 1/4 cup. Added 1/4 cup of cultured whole buttermilk.
Cultured whole buttermilk is a secret ingredient that adds moisture and flavor to pound cakes. Many southern bakers use it.
My pound cake turned out moist and delicious the first time with this simple adjustment!
NO BAKING SODA OR BAKING POWDER
Eggs are the sole leavening agent. Homemade Cream Cheese Pound Cake rises slightly while baking and has a beautiful, brown crust.
This dessert is dense (thick), not light and fluffy, but it is delicious.
I’ve made it several times and it’s always good.
To learn more about how a pound cake rises without baking soda or baking powder, please read this informative online article on Livestrong.com.
HOW TO CORRECTLY MEASURE ALL-PURPOSE FLOUR
Pour 4 cups (more than recipe calls for) of all-purpose flour into a sifter held over a bowl.
Sift all of the all-purpose flour. Discard heavy pieces remaining in the sifter.
Spoon a heap of the sifted all-purpose flour into the measuring cup.
Level the heap with the smooth end of a knife.
After measuring, return leftover sifted flour back to bag or container.
BAKE IN A 12-CUP BUNDT PAN
The batter will not fill up the pan.
Leaves plenty of room for the pound cake to rise (see photo below).
GREASE THOROUGHLY
Thoroughly grease bottom, sides and all around the tube.
I like baking spray with flour because it’s quick, easy and no mess.
This is a photo of the greased Bundt pan ready for cake batter.
LEVEL CAKE BATTER
After filling the pan with the cake batter, smooth the top with the back of a spoon. Then tap on the counter to level the batter 3-4 times to even out (or level) the batter.
Batter will not fill up the pan. Plenty of space left for cake to rise.
Mine did not overflow into the oven.
Sliced pound cake keeps well in the freezer when stored in a zippered freezer bag (not a storage bag).
Make sure the bag is zipped tightly to prevent freezer burn which causes a bad taste.
In my experience, pound keeps well in the freezer for up to 10 days.
HOW TO REHEAT
To warm, remove from fridge. Wrap slice(s) in a paper towel.
Place in microwave oven for 3 seconds on high.
SERVING SUGGESTION
Be sure to check out my Cream Cheese Pound Cake made with a yellow cake mix.
ENJOY!
CLICK HERE TO PIN ON PINTEREST.
To obtain calories and nutritional information by weight, visit online nutritional calculator myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Gotta try it
What would happen if you used self-rising flour? Would you need to add only 4 eggs? Or would it rise way too much and not turn out good?
Hi Beth! I have not tested this recipe with self-rising flour and four eggs. However, I have made this recipe several times and it was always good.
Thank you for visiting my blog. Please come again.
I made it two ways both came out amazing. I had to make one using gluten free flour. it was not at big as the original , but that was expected.
Hi Susan! Thank you for sharing. Must try the gluten free flour!
How does it rise without baking powder or baking soda???? I don’t want to wast ingredients by leaving them out
Hi Patti!
Thank you for visiting my blog and asking a great question about this dessert… which does not have baking soda or baking powder.
The eggs are the sole leavening agent.
This pound cake is dense and has a beautiful, golden brown crust. It is not light and fluffy. I’ve made it several times. Although thick, it tastes great.
Please read the following online article for more specific details about how a pound cake rises without baking soda or baking powder.
https://www.livestrong.com/article/513866-what-happens-if-i-dont-put-baking-powder-in-a-pound-cake/
If you bake the cake, please let me know your results.
My name is marie lourdes michel I love to bake thank you very much
Love it
Thank you!