Homemade Cream Cheese Pound Cake is a moist, dense cake in a buttery crust.
Easy to make from scratch with a few simple ingredients.
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 posted 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 ingredient on this page.
All comments are my own.
To properly prepare pan, follow manufacturer’s baking instructions before adding cake batter.
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 are: 6 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 (grease pan).
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).
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. Warm for 3 to 5 seconds in the microwave.
You may also enjoy my Cream Cheese Pound Cake made with a yellow cake mix.
To obtain calories and nutritional information by weight, visit popular online nutritional calculator, myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Homemade Cream Cheese Pound Cake
- 1 8 ounces cream cheese, softened 1 package weighs 8 ounces.
- 1-1/4 cups unsalted butter Same as 2 sticks and 4 tablespoons. Make sure it's softened. If NOT using buttermilk, increase butter to 1-1/2 cups.
- 3 cups granulated sugar
- 1/4 cup buttermilk For best results, use cultured whole buttermilk. If NOT using buttermilk, increase unsalted butter to 1-1/2 cups.
- 6 large eggs Room temperature.
- 1-1/2 teaspoons vanilla extract
- 3 cups all-purpose flour sifted, spooned and leveled
- baking spray with flour Use to grease cake pan.
- Preheat oven to 325 degrees.
- In large bowl, cream together softened cream cheese, softened butter, and sugar. Use a spoon or hand mixer to beat until smooth and fluffy.
- Pour in 1/4 cup buttermilk. Add six eggs one at a time. Beat well after adding each one.
- Add flour gradually. Beat until well combined. Stir in vanilla extract. Set aside.
- Spray a 12-cup Bundt pan with baking spray that contains flour. OR grease with vegetable oil and lightly dust with all-purpose flour. Shake off excess.
- Carefully spoon cake batter into prepared pan.
- Bake 1 hour. Remove from oven to check for doneness. Insert long knife all the way to bottom. Remove and check blade. If blade is clean, cake is done. If batter sticks to blade, return to oven and bake 10-15 minutes. Repeat until blade comes out clean.
- After baking, allow cake to stand in pan for 10 minutes. Loosen edges with a rubber spatula. Place plate on top of pan. Flip pan over on plate.
- Serve warm or cold.
- Makes 12-14 servings (depending on size of each slice).