Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake makes a delicious, family favorite pound cake recipe. Simple to make, this cream cheese pound cake is perfect for so many occasions.

Cream Cheese Poundcake Recipe

Growing up my Mama worked as an assistant director of nursing in our local hospital. I remember some afternoons of hopping of the school bus at the hospital if my sister or I had late appointments at the dentist or for my sister’s orthodontist appointments. Everyone that worked there was so sweet to us asking about our school day, or the hospital administrator flipping quarters to us so that we could buy a bottled Coca-Cola from the drink machine to go with the warm iced brownies the dietician had made to serve the patients with their supper.

Rather than our being there being frowned upon, we were welcomed by hospital management and by the patients. When I learned to read, I’d sit in the patient activity room and read to a few of the patients. I’ll never forget the afternoon I got in trouble though. We’d snagged a few office chairs that rolled and a couple of metal poles that held fluid and raced our chairs around the poles. We were doing great until the boy I was racing knocked one of the poles over with the wheel of the chair. Needless to say, that was the last of our “race” days. But, I have to say, I won!

Some folks talk about how horrible hospital food is, but I have to tell you – that was not the case at this hospital when I was growing up. The dietician would make the meals for employees and patients using her family recipes. Delicious meatloaf, biscuits so light and fluffy, and scrumptious desserts. She shared her cream cheese pound cake recipe with my Mama and it has been a family favorite for ages.

Here’s how you make it.

 

Preheat your oven to 325 degrees. Allow your cream cheese, butter, and eggs to reach room temperature.

Cream together cream cheese, butter, and sugar until light and fluffy.

 

Crack eggs into a bowl and add one at a time.

 

 

Add in flour, salt and vanilla.

 

 

Prepare your bundt or tube pan.

 

 

Pour your batter into your prepared pan.

 

 

Level out your cake batter in your pan with the back of a spoon.

 

About now your house is smelling amazing!

You’ll bake until golden brown on the top and a cake tester or bamboo skewer comes out clean when inserted into the cake, about an hour and a half.

Cream Cheese Poundcake Recipe

Turn onto a cake plate and then enjoy it while it is still warm.

There is just nothing like it!

Here’s our favorite cream cheese pound cake recipe. You will love it!

4.8 from 4 reviews
Cream Cheese Pound Cake Recipe
 
Prep time
Cook time
Total time
 
Cream Cheese Pound Cake makes a delicious, family favorite pound cake recipe. Simple to make, this cream cheese pound cake is perfect for so many occasions.
Author:
Ingredients
  • 3 sticks butter (1½ cups)
  • 1 8-ounce package cream cheese
  • 3 cups sugar
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 6 eggs
  • 1 tablespoon vanilla
Instructions
  1. Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.
  2. Let butter, cream cheese, and eggs come to room temperature.
  3. Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add flour and salt and vanilla.
  4. Mix until just well-combined but do not over mix.
  5. Pour into prepared bundt or tube pan.
  6. Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 and half hours.

Enjoy!
Robyn xo

49 comments on “Cream Cheese Pound Cake Recipe”

  1. It doesn’t get much better than this! I could eat pound cake any time of day. Thanks for sharing.

  2. I absolutely love pound cake, thanks for sharing! I’ve never tried it with cream cheese !

  3. This looks amazing!
    I’ve been craving pound cake…and I would do terrible things to be able to make this! Can’t wait until I’m home to make this.

  4. I gotta make this one soon.

    (And your eggs are so pretty.)

  5. There’s two things I like and pound cake is both of them! Looks fabulous Robyn!

  6. I have to laugh that a dietician made this cake with 3 sticks of butter AND cream cheese– now that is my kind of dietician! YUM!!!

  7. wheelchair races . . . Robyn . . . tsk, tsk, tsk . . . i can just picture you and that boy racing to the finish line – LOL! this DOES look like a lovely cake – i can see why it’s a family favorite!

  8. I love recipes with limited ingredients – this looks wonderful!

  9. Oh wow! Delicious-looking! I wonder what it would taste like with Chocolate drizzled over it? Must try this!

  10. I love your memories of your afternoons in the hospital. The story of racing the chairs is priceless! This poundcake looks like the real deal – rich, sweet and decadent. Perfect!

  11. I love this recipe! but, how much butter you mean when you say “3 sticks of butter”
    thanks from Barcelona!

  12. It’s look delicious … you don’t add baking powder ??

  13. Robin – Great story and the recipe looks great too. I am saving this to make the next time I need a cake.

    PS My nephew has been struggling with cooking on his own now that he is out of college. I shared with him the link to your website so he could learn by cooking with the pictures. He was very excited!

    • Thank you so much, Kel! I’m so honored you’d share my site with your nephew! Be sure to let him know to just shout if he has any questions!!! xoxo

  14. What do you think of baking this in 2 round pans? Do you think it can be done and if so, what bake time, temperature, and convection settings would you suggest?

    • This makes a big cake and a good one for family gatherings along side a big bowl of fresh strawberries and a bowl of whipped cream. It will rise to the top of the Bundt pan. It is very important to follow the recipe and not substitute ingredients; this is a pound cake and not a layer cake;also, use a Bundt pan; they are not expensive. I messed this cake up one time, when I substituted margarine for butter…does not work.

  15. Do you sift your flour??

  16. do you sift before or after you measure?

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  20. Hi Robyn,
    Falling in love with your blog and learning so much from you. Thank you for sharing.
    Can I bake this using a loaf pan instead of the tube pan?

    I am hoping to try this after hearing from you.

    Thanks.

    Jacqui
    Singapore

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  22. Loved it, added a little lemon zest

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  24. Just pulled this from the oven….smells soooooo good. I put almond extract instead of vanilla, just to try something different. Can’t wait until it cools down!!!

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  26. dear Robyn, what frosting is good for this cake?

    • Hi! If you are baking in a bundt pan, I would recommend a light glaze rather than an actual frosting. If you are baking as a layer or sheet cake, I always love it with buttercream frosting – whichever flavor you prefer. This just makes a delicious cake that stands well on its own or all dressed up! 🙂

  27. Can I use just a regular cake pan as I do not have a Bundt pan?

  28. Alwaysa hit. Everyone that I serve this to loves it. Very good cake for any occassion or just for anytime.

  29. This looks like a wonderful recipe! If I were to bake it in two 9 x 5 loaf pans at 325, do you think the bake time would be the same? Thank you!

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  31. I made these already, but it turn out to be thick and wet inside instead if spongy. And the batter was watery instead of thick as ib the pic? Should I add more flour?

    • Perhaps it was your cooking time. I’ve made this cake numerous times. It is important that all of your ingredients our room temperature. I’ve had to adjust my cut time to be an hour and 40 minutes.

  32. Not as dense as i would. Like but great and packed with flavor

  33. This is my go to recipe for Cream Cheese Pound Cake. I am a baker and sell my cakes. This is the most requested cake to make. I give this cake 5 stars and a blue ribbon.

  34. http://www.mrfood.com/Cakes/Cream-Cheese-Pound-Cake-575

    hello robyn,

    I am just a reader or a passerby… I think someone just copied your exact ingredients and pasted onto the the above site.
    I feel it was copied from you. You can try reading through! If I am mistaken, apologies. A nice writeup and a lovely cake. Cream cheese cakes need no occasion. Scrumptious!

    • Thank you so much, Devi! I appreciate you! xo

    • There are tons of Cream Cheese Pound Cake recipes where the poster changed the measurement of one ingredient, usually salt or vanilla, to then repost as their own. I was actually provided a typed recipe from a former co-worker in DC. I don’t know where she found it. I couldn’t find it recently, so I went online and found lots from which to choose. This is when I found all the identical recipes, with the exception of salt or vanilla. But, when I found it again, it was identical to this recipe by Robyn which many in my family love. I make a vanilla custard sauce for topping.

  35. I made this cake once a week and my family loves it. I’ve been told that it’s not sweet enough. Can I add more sugar without messing up the flavor?

    • Hey Rena,
      I’m so glad you love this cake! I wouldn’t recommend adding any more sugar to the cake. If you would like to sweeten it more, maybe add a glaze to the cake?

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