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Homemade Cream Cheese Pound Cake

Posted on April 28, 2019June 5, 2024
Print Recipe

Homemade Cream Cheese Pound Cake

Homemade Cream Cheese Pound Cake is a moist, dense cake in a buttery crust.

Easy to make from scratch with a few simple ingredients. 

 

Cast Iron Fluted Cake Pan
Legacy Series Cast-Iron Fluted Cake Pan by Lodge Manufacturing is no longer available in their online store.   

 

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.

Homemade Cream Cheese Pound Cake 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 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! 

Unsalted Butter

 

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. 

Flour Sifted

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. 

Flour Sifted Spooned Leveled
One cup of sifted-spooned-leveled flour ready for the mixing bowl.

 

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). 

 

BUNDT PAN

 

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. 

Baking Spray with Flour

 

This is a photo of the greased Bundt pan ready for cake batter. 

BUNDT PAN 12-CUP

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.

BUNDT PAN

 

Batter will not fill up the pan.  Plenty of space left for cake to rise. 

Mine did not overflow into the oven.

Homemade Cream Cheese Pound Cake
Homemade Cream Cheese Pound Cake fresh from the oven.

 

TEST FOR DONENESS WITH A LONG KNIFE OR BAMBOO SKEWER
 
A toothpick is too short to test a pound cake for doneness.  Use a knife or a long bamboo skewer because both are long enough.  
 
After removing pound cake from oven, check to make sure it’s done.
 
Insert a long knife or bamboo skewer into the center. 
 
To avoid scratching bottom of pan, slowly press through cake and very lightly touch the bottom.
 
If comes out clean, the pound cake is done. 
 

CAKE TESTERS

 
 
FREEZING TIPS

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.  

Freezer Storage Bags

 

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.

Print Recipe

Homemade Cream Cheese Pound Cake

Homemade Cream Cheese Pound Cake is a moist, dense cake enclosed in a buttery crust. Original recipe by AllRecipes.com. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American
Keyword: cake, pound cake
Servings: 12 slices
Calories: 380kcal
Cost: $15

Ingredients

  • 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.

Instructions

  • 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).

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10 thoughts on “Homemade Cream Cheese Pound Cake”

  1. Manuetta says:
    June 3, 2022 at 9:44 am

    Gotta try it

    Reply
  2. Beth Wannamaker says:
    March 28, 2022 at 7:55 am

    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?

    Reply
    1. Cornbread Millionaire says:
      March 28, 2022 at 8:50 am

      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.

      Reply
  3. susan schoettgen says:
    March 21, 2022 at 10:26 am

    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.

    Reply
    1. Cornbread Millionaire says:
      March 28, 2022 at 8:56 am

      Hi Susan! Thank you for sharing. Must try the gluten free flour!

      Reply
  4. Patti says:
    February 24, 2022 at 2:25 am

    How does it rise without baking powder or baking soda???? I donโ€™t want to wast ingredients by leaving them out

    Reply
    1. Cornbread Millionaire says:
      February 24, 2022 at 1:08 pm

      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.ย  ย ย 
      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.

      Reply
  5. Marie Michel says:
    June 6, 2021 at 3:40 pm

    My name is marie lourdes michel I love to bake thank you very much

    Reply
  6. Mary Rhames says:
    December 21, 2019 at 6:36 am

    Love it

    Reply
    1. Cornbread Millionaire says:
      December 21, 2019 at 7:52 am

      Thank you!

      Reply

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Welcome!

I’m Bev, self-taught recipe developer and content creator.ย  Welcome to my food and lifestyle blog featuring southern homestyle recipes and life behind the scenes.ย  Read more…ย 

 

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