This Cream Cheese Pound Cake is a timeless, melt-in-your-mouth dessert full of rich flavor. Made with butter, cream cheese, sugar, eggs, and all-purpose flour, it yields a moist, tender crumb that reliably pleases a crowd. Simple to make and wonderfully buttery, this recipe is an heirloom-style pound cake that’s easy enough for everyday baking and elegant enough for special occasions.
This version comes from my grandmother’s recipe drawer and proves you can get a soft, tender pound cake using plain all-purpose flour.
It’s straightforward, comforting, and exactly the kind of cake you’ll want to make again and again.
Key to Success #1 – Add Cream Cheese for a Tender Pound Cake
This pound cake uses seven simple ingredients in balanced proportions. Traditional pound cake recipes call for equal parts butter, sugar, eggs, and flour; here we add cream cheese, vanilla, and a touch of salt to enhance texture and flavor.
The cream cheese contributes extra fat and moisture, keeping the crumb soft and giving the cake a fine, tender texture. Vanilla and salt round out the flavor so the cake tastes rich but never flat.
Key to Success #2 – Pick the Right Pan and Grease It Thoroughly
A 10-cup (or larger) Bundt pan works beautifully for this cake, but a round tube pan with a removable bottom will also do the job. Whatever pan you use, be sure to grease it well so the cake releases cleanly after baking.
Use a solid vegetable shortening to coat every inch of the pan, paying special attention to any decorative grooves. You can dust the pan with flour if you like, though I skip flouring because it can leave a powdery finish on the cake’s surface.
Key to Success #3 – Bake Low and Slow, Starting in a Cold Oven
After preparing and greasing your pan, spoon in the thick, fluffy batter and level it so the cake rises evenly. Place the pan into a cold oven and set the temperature to 275°F. Starting from a cold oven and baking at a low temperature helps the cake warm and set gradually, producing a soft, even crumb without overbrowning.
Bake for about two hours. Test doneness by inserting a wooden skewer into the center — it should come out clean or with just a few moist crumbs. Let the cake rest at least 20 minutes before inverting onto a serving platter; if it sticks, run a thin spatula around the edges to loosen it.
The result is a beautiful, tender, buttery pound cake with a delicate crumb that slices neatly and tastes fantastic plain or with a light glaze or berries.
Why You’ll Love This Cold-Oven Cream Cheese Pound Cake
This cake is sweet, tender, and reliably satisfying. It’s perfect as a comforting dessert after family dinners or as a charming addition to afternoon tea. The cream cheese keeps the texture velvety, while the classic flavors make it approachable and crowd-pleasing.
It’s a straightforward recipe that doesn’t require fancy techniques, and the slow-bake method prevents drying so the cake stays moist for days when stored properly.
Save this recipe for holidays, potlucks, or any time you want a dependable, delicious pound cake.
Save this Cream Cheese Pound Cake recipe to your favorite Cake board or your Christmas Desserts board.
Cream Cheese Pound Cake
Ingredients
- 3 sticks butter, softened
- 1 pkg, 8 oz Philadelphia cream cheese, softened
- 3 cups granulated sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 6 eggs
- 3 cups all-purpose flour, sifted for best results
Directions
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DO NOT preheat oven. Grease a 10-cup or larger bundt or tube pan with solid vegetable shortening. Set aside.
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In a large mixing bowl, cream together the butter and cream cheese until light and fluffy.
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Add sugar and salt; mix well.
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Mix in eggs and vanilla. Beat until fluffy, about 1 minute.
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Add flour a cup at a time, beating until just combined. Do not overmix.
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Pour batter into the prepared pan and smooth the top with a spatula.
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Start in a cold oven and bake at 275°F for 2 hours.
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Cake is done when a wooden skewer inserted into the center comes out with a few moist crumbs.
Notes
- Sift the flour for the best, lightest texture.
- Make sure the cream cheese and butter are fully softened for easy creaming.
Equipment
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Bundt or tube pan (10-cup or larger)
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Stand mixer or hand mixer
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Spatula for smoothing batter
Nutrition Facts
| Carbohydrates: 37 g
| Protein: 4 g
| Fat: 13 g
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