EDITOR’S NOTE (March 24, 2022): Explained difference between freezer and storage bags. Added two new photos.
This cake does not have baking soda or baking powder. Eggs are the sole leavening agent. Scroll down page to get the scoop with a link to an informative online article.
See video tutorial at end of page in Recipe Notes. The flour in the tutorial was sifted/leveled BEFORE being poured into sifter. Sifting twice is optional.
DISCLOSURE (SPONSORED): On April 28, 2019, I posted this recipe for the first time here on my blog. At that time, I baked it 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.
DISCLAIMER (UPDATED PHOTOS NOT SPONSORED): In February 2022, I baked this cake in a Nordic Ware 12-Cup Bundt Pan. Scroll down to see photos.
I have not been paid to endorse the Nordic Ware 12-Cup Bundt Pan Pan nor any pictured product.
Delighted to share the pan and the ingredients I purchased and used to provided updated photos of this delicious cake.
All comments are my own.
INSPIRATION FOR THE RECIPE
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 super positive.
I adjusted the original recipe. Decreased unsalted butter by 1/4 cup. Added 1/4 cup of cultured whole buttermilk.
THE INGREDIENTS
Homemade Cream Cheese Pound Cake is made from scratch with 8 ingredients. Included is the baking spray used to grease the cake pan.
This dense dessert does not have baking powder nor baking soda.
THE INGREDIENTS: Six large eggs, cultured whole buttermilk,
granulated sugar, pure vanilla extract, and full fat cream cheese.
Unsalted butter and all-purpose flour shown below.
Ingredients are not in same order as the recipe.
UNSALTED BUTTER
This recipe calls for 1-1/4 cups of unsalted butter which is two sticks plus 4 tablespoons.
As previously mentioned, I adjusted the original recipe. Decreased butter by 1/4 cup. Added 1/4 cup of cultured whole buttermilk.
For those who may not know, cultured whole buttermilk is a secret ingredient that adds moisture and flavor to pound cakes.
The pound cake turned out moist and delicious the first time I made it with this simple adjustment. Very easy to make!
THIS RECIPES DOES NOT HAVE 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. It tastes great! I’ve made it several times and it’s always good.
Keeps well in the freezer when properly stored in a freezer bag (not storage bag).
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.
One cup of sifted-spooned-leveled flour ready for the mixing bowl.
After measuring flour for the recipe, pour leftover sifted flour back into the flour container.
BAKE IN A 12-CUP BUNDT PAN
On February 5, 2022, my tastebuds were hollerin’ for my Homemade Cream Cheese Pound Cake. I had all of the ingredients! Baked it in my 12-cup bundt pan.
My 12-cup bundt pan.
BAKING SPRAY WITH FLOUR
Spray cake pan with baking spray that contains flour. Quick and easy to use.
Spray the bottom and sides of the pan… and all around the tube.
Greased 12-cup bundt pan ready for the cake batter.
MAKE SURE CAKE BATTER IS EVEN IN BUNDT PAN
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.
After pouring the cake batter into the prepared cake pan, there was about 1/2″ of space left for the cake to rise… without overflowing into the oven.
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 the Homemade Cream Cheese Pound Cake from the oven, check to make sure it’s done.
Gently insert a long knife or bamboo skewer into the center and press all the way to the bottom… and gently remove.
Slice of Homemade Cream Cheese Pound Cake baked on February 5, 2022.
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 (poor taste).
In my experience, pound keeps well in the freezer for up to 10 days. After 10 days, I’ve noticed it doesn’t taste as good.
To warm, remove from fridge. Wrap slice(s) in a paper towl. Warm for 3 to 5 seconds in the microwave. Delish!
WHAT’S THE DIFFERENCE BETWEEN A FREEZER BAG AND A STORAGE BAG?
Freezer bags are for storing food in the freezer. They keep the food fresh and prevents the unpleasant taste of freezer burn when properly stored for the correct amount of time. If food in a freezer bag is left longer than it’s required time in the freezer, it will still get freezer burn and taste bad.
Storage bags are good for storing food in the pantry or in the fridge. Do not use to freeze food because it is not designed for that.
Enjoy the recipe!
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Homemade Cream Cheese Pound Cake
Homemade Cream Cheese Pound Cake is classic dessert made with a few simple ingredients. It's a moist, dense cake enclosed in a buttery crust. dense with a thick, buttery crust. Original recipe by AllRecipes.com. Adjusted recipe and photography by Beverly Davis for CornbreadMillionaire.com.
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. Carefully invert onto plate.
Serve warm or cold.
Makes 12-14 servings (depending on size of each slice).
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.
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.
Love it
Thank you!
My name is marie lourdes michel I love to bake thank you very much
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.  Â
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.
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!
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.
Gotta try it