Homemade Cream Cheese Pound Cake is a moist, dense cake in a buttery crust made from scratch with a few simple ingredients.
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.
All comments are my own.
IMPORTANT: To prevent sticking, follow manufacturer’s baking instructions before adding cake batter.
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.
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.
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.
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.
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.
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.
You’re invited to check out my Cream Cheese Pound Cake made with a yellow cake mix.
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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