Cream Cheese Pound Cake
This rich, moist pound cake brings together creamy butter, tangy cream cheese, and just the right amount of sweetness. Perfect with fresh fruit, a dusting of powdered sugar, or all by itself alongside a cozy cup of coffee.
This Cream Cheese Pound Cake brings together the rich flavors of butter and cream cheese for a dessert that’s moist, decadent, and deeply Southern. Effortless to make but brimming with flavor, this old-fashioned pound cake is perfect for holidays, special occasions, or any time you want to treat your family to something truly special.
Welcome to My Table!
Hey, y’all! Today we’re baking one of the all-time classics straight from my Southern kitchen—Cream Cheese Pound Cake. With a tender crumb, golden crust, and that signature hint of tangy cream cheese, this cake checks every box for comfort and occasion. Whether you’re serving it at a big family dinner, tucking it into a lunchbox, or gifting a slice to a neighbor, this pound cake is guaranteed to bring a smile to every face at the table.
This recipe calls for a handful of simple pantry staples, and you don’t need any fancy equipment—just a good mixer and a Bundt or tube pan. Let’s get baking!
What makes this pound cake moist?
The blend of butter and cream cheese, plus thorough creaming, captures air for a tender, moist crumb.
Can I use self-rising flour?
No, stick with plain all-purpose. Self-rising flour will change the texture and rise—traditional pound cake relies on eggs and whipping for its volume.
How do I know it’s done?
A toothpick inserted in the center should come out mostly clean with a few moist crumbs attached—avoid overbaking for best results.
Can I use other flavors besides vanilla?
Yes! Almond or lemon are delicious options—just swap for the same amount as the vanilla.
Why let it cool before turning out?
Cooling helps the cake set up and release smoothly from the pan. Turn out too soon and it might stick or break.
How should I store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months—just thaw at room temp when ready.
From my kitchen to yours, here’s hoping every slice brings a little comfort and a lot of joy. Don’t forget to share a bit of kindness along with your cake—after all, that’s what truly makes Mary Katherine’s Table special.
Cream Cheese Pound Cake
Ingredients
- 1 ½ cups (or 3 sticks) unsalted butter, room temperature
- 8 ounces (or 1 block) cream cheese, room temperature
- 3 cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract or substitute lemon or almond, if you like
- 3 cups all-purpose flour plain, not self-rising; sifted first
- Pinch of salt
Instructions
Prepare Oven and Pan
- Preheat oven to 300°F (convection if available).
- Grease a Bundt or tube pan thoroughly with baking spray that includes flour, or with a layer of shortening and dusting of flour.
Cream Butter and Cream Cheese
- In a large mixer, cream the butter and cream cheese together until completely smooth and fluffy. Scrape down the sides as needed for even mixing.
Add Sugar
- Gradually add the sugar and whip for 4–5 minutes. The mixture should be thick, pale, and fluffy, which helps create the cake’s classic crumb.
Incorporate Eggs and Flavoring
- Add eggs one at a time, beating just until each is blended before adding the next. After the third egg, add the vanilla extract (or your chosen flavoring).
Combine Sifted Dry Ingredients
- Sift flour before measuring, then use a measuring cup to level 3 cups. Add a pinch of salt and sift together one more time in a bowl.
Add Flour Mixture
- With mixer on low or by hand, gradually add the flour mixture, about 1 cup at a time, mixing just until incorporated. Do not overbeat at this stage or the cake may become tough.
Bake
- Pour batter into the prepared Bundt or tube pan, spreading evenly. Bake at 300°F for about 1 hour and 40–45 minutes. Start checking for doneness at 1 hour 30 minutes—use a toothpick in the center; it should come out mostly clean.
- If cake seems to brown too quickly, tent loosely with foil for the last 10 minutes.
Cool and Enjoy
- Let cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy a golden, crusty exterior with a moist, tender crumb!
