How to Make Cream Cheese Pound Cake

Close up shot of sliced Cream Cheese Pound Cake
Slice of Pound Cake with cream cheese on the side
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The traditional Pound Cake recipe originated from Britain and consisted of only 4 ingredients: butter, egg, flour, and sugar. The name Pound Cake derives from the fact that all 4 ingredients weigh 1 pound each. This recipe is a modernized version of the original; try this Cream Cheese Pound cake. The Pound Cake is dense yet moist and has a rich buttery flavor, and can be draped with whipped cream, berries, or ice cream. 

Author: Classic Bakes Editorial Team
Average: 4.5 (19 votes)
Prep Time
15 mins
Cook Time
95 mins
Total Time
110 mins



Grease a 12 cup bundt pan and preheat the oven to 325 °F (163 °C).
Arial of bunt cake being greased with butter
Using a hand or stand up Mixer, beat softened butter with sugar on high speed for approximately 2 minutes until mixture appears light and fluffy. Then add cream cheese and beat for another minute. Mix in sour cream as well as vanilla extract.
Overview of a bowl being whipped with an electric mixer
Thoroughly whisk in one egg at a time before adding the next.
Overview of eggs being added and whipped with an electric mixer
Sift flour, baking powder, and baking soda in a medium bowl. Then add the dry ingredients, including the salt, into the egg mixture and beat on medium speed until batter is combined and free of lumps. The consistency of the batter should be creamy and on the thicker side.
overview of dry ingredients being whipped into wet ingredients using a hand mixer
Pour batter into the prepared pan. Lift the pan from the kitchen counter and carefully drop 3-4 times to eliminate air bubbles in the batter.
Overview of a bunt pan filled with cake batter
Bake for approximately 75-95 minutes until a toothpick inserted comes out clean. To prevent the cake from becoming too dark, loosely cover the cake with aluminum foil half-time through baking.
Remove the cake from the oven and let it cool completely before serving with whipped cream and berries or ice cream.
Arial of a baked bunt cake

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
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