The Most Tender Cream Cheese Pound Cake

I never considered myself much of a baker until I discovered this cream cheese pound cake recipe. Something about the way the cream cheese melts into the batter just makes sense to me.

Now it’s the dessert I’m known for bringing to potlucks and family gatherings. People always ask for the recipe, and I’m always happy to share it.

Here is what I love most about my Cream Cheese Pound Cake

The texture is what keeps me coming back to this recipe time and time again. Where regular pound cake can sometimes feel dry, this version stays incredibly moist thanks to that block of cream cheese.

I also love how forgiving it is when you’re learning to bake. Even if your oven runs a little hot, the cream cheese helps protect against dryness.

Plus, it pairs beautifully with fresh one-bowl banana bread for weekend brunches, and it’s just as satisfying as my cinnamon roll monkey bread for special occasions.

Everything you need for the perfect Cream Cheese Pound Cake

• 3 sticks plus 2 tablespoons unsalted butter, divided – Always use real butter, never margarine, for the richest flavor
• 8 ounces full-fat cream cheese – Don’t skimp on the fat; it creates that signature velvety texture
• 5 large eggs – Room temperature helps them blend seamlessly into the batter
• ½ cup sour cream – Adds tanginess and keeps the cake extra moist
• 3 cups plus 2 tablespoons all-purpose flour, divided – Spoon and level for accuracy
• 1 teaspoon baking powder – Fresh baking powder makes a difference in rise
• ½ teaspoon fine salt
• 2¾ cups granulated sugar – Sweet but balanced
• 1 tablespoon pure vanilla extract – Real vanilla gives the best flavor

My Method for Cream Cheese Pound Cake

1. Prepare your ingredients (about 1 hour ahead): Take 3 sticks butter, cream cheese, eggs, and sour cream out of the refrigerator. Let them come to room temperature while you prepare everything else. This step is crucial for a smooth batter.
2. Preheat and prep your pan (30 minutes before baking): Heat your oven to 325°F and position a rack in the center. Melt the remaining 2 tablespoons of butter in a small bowl. Mix in 2 tablespoons of flour to create a paste, then brush this mixture all over the inside of a 12-cup Bundt pan, getting into every groove and crevice.
3. Mix your dry ingredients: Whisk together the remaining 3 cups flour, baking powder, and salt in a medium bowl. Set aside.
4. Cream the butter mixture: In your stand mixer bowl, beat the softened butter and cream cheese on medium speed until light and fluffy, about 4 to 5 minutes. Gradually add the sugar and continue beating until the mixture looks pale and airy.
5. Add wet ingredients: Reduce mixer speed to medium-low. Add eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla until just combined. The batter should look smooth and creamy.
6. Fold in flour: With mixer on low speed, gradually add the flour mixture. Mix until just combined – don’t overwork the batter or your cake will be tough.
7. Fill and settle the pan: Pour batter into your prepared Bundt pan and smooth the top gently. Lift the pan about 2 inches off the counter and tap it down firmly several times to release air bubbles.
8. Bake low and slow: Bake for 75 to 80 minutes, until the top is golden brown and a long skewer inserted in the center comes out with just a few moist crumbs. Don’t open the oven door for the first hour.
9. Cool properly: Let the cake cool in the pan for exactly 35 minutes, then turn it out onto a wire rack. Cool completely before slicing, at least 2 hours.

My personal tricks for the best Cream Cheese Pound Cake

Room temperature ingredients are absolutely non-negotiable with this recipe. I set a timer for an hour before I want to start baking so I don’t forget.

Cold ingredients will create lumps in your batter that won’t smooth out, no matter how long you beat it.

Don’t rush the cooling process, even though it’s tempting. If you try to remove the cream cheese pound cake from the pan too early, pieces will stick to the sides and you’ll end up with a broken cake. The 35-minute wait is worth it.

I’ve learned that tapping the pan really does make a difference in preventing those large air pockets that can create uneven texture. Give it five or six good taps before it goes in the oven.

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Can I make this pound cake ahead of time?

This cream cheese pound cake actually improves after a day. Wrap it tightly in plastic wrap once it’s completely cool, and it will stay moist at room temperature for up to 5 days.

The flavors meld together beautifully overnight.

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How do I store leftover cream cheese pound cake?

Keep any leftover slices wrapped in plastic wrap or stored in an airtight container at room temperature. The cream cheese keeps it from drying out, so it stays fresh much longer than regular pound cake.

Can I freeze cream cheese pound cake?

Yes, this freezes wonderfully! Wrap the whole cake or individual slices tightly in plastic wrap, then aluminum foil. It will keep frozen for up to 3 months.

Thaw at room temperature for several hours before serving.

What if I don’t have a Bundt pan?

You can bake this in two standard 9×5-inch loaf pans instead. Reduce the baking time to about 55 to 65 minutes and check for doneness with a toothpick.

The texture will be just as wonderful.

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The best way I serve Cream Cheese Pound Cake

This cake shines at family gatherings and Sunday dinners. I love setting out thick slices with fresh berries and a dollop of whipped cream.

During berry season, I’ll macerate strawberries with a touch of sugar and vanilla to spoon over each slice.

In fall, I sometimes dust it with cinnamon or serve it alongside warm apple compote. The cream cheese pound cake is versatile enough to work with whatever fruit is in season.

If you love trying new recipes that bring comfort to your kitchen, I’d love for you to follow me on Pinterest where I share all my favorite family recipes and baking tips.