Published: December 29, 2021 | Updated: August 28, 2025
As someone who grew up in my mom’s kitchen learning the art of baking from generations before me, this Cream Cheese Pound Cake recipe is a cherished family recipe. Developed through years of home testing and passed down with love, this cake offers reliably moist, tender crumb and subtle tang of cream cheese, every time.
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Why You’ll Love This Recipe for Cream Cheese Pound Cake
If you’ve ever searched for the best pound cake recipe, look no further! This is my family’s recipe for cream cheese pound cake. It has been passed down from my mom, tested in my kitchen, and has earned rave reviews for years. Unlike some pound cake recipes that turn out heavy, this one delivers moist crumbs, and just the right sweetness of the cake thanks to the addition of cream cheese.
Made with simple ingredients like unsalted butter, full-fat cream cheese, cake flour, and vanilla extract, this recipe always delivers the best possible result. You can bake it in a bundt pan, loaf pan, or even a tube pan. It’s also versatile enough to enjoy plain, with cream cheese frosting, or topped with fresh berries, raspberry sauce, or ice cream. Whether you call it a Southern cream cheese pound cake or a classic pound cake, this is one of the best things you can bake for any occasion.
Ingredients for This Pound Cake Recipe with Cream Cheese
- 3 cups Cake Flour
- 1 tsp Salt
- 2 sticks Room Temperature Butter, salted
- 1 pack 8 oz Philadelphia Cream Cheese
- 2 3/4 cups Granulated Sugar
- 6 Room Temperature Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 1/2 tsp Crisco Butter Shortening
How to Make Homemade Cream Cheese Pound Cake
STEP 1: Take the eggs and cream cheese out at least 30 minutes before baking to bring them to room temperature. Check the position of your oven rack to ensure it is in the middle of the oven, not too close to the bottom. Preheat the oven to 325°F (163°C). In a mixing bowl, combine 3 cups of cake flour with 1 teaspoon of salt. Mix well and set aside.
STEP 2: Using a stand mixer (with the paddle attachment) or a large mixing bowl with an electric hand mixer, combine 2 sticks of butter and the cream cheese. Beat until smooth. Add 2 ¾ cups of granulated sugar and continue mixing until smooth and fluffy, about 4 minutes.
STEP 3: Reduce the mixer speed to low and add the eggs one at a time. (Tip: crack each egg into a small bowl first to check for shells and freshness before adding to the batter.) Once all 6 eggs are incorporated, add 2 teaspoons of vanilla extract and ½ teaspoon of lemon extract. With the mixer still on low speed, gradually add the flour and salt mixture. Mix until just combined, being careful not to overmix.
STEP 4: Grease a Bundt pan with Crisco butter-flavored shortening and dust with cake flour, making sure all sides of the pan are well coated. Immediately pour in the cake batter, then tap the pan on the counter a few times to release any air bubbles and ensure the batter is evenly distributed. Bake in the preheated oven for 60 to 75 minutes, depending on your oven and elevation. The cake is done when it is golden brown and a toothpick inserted in the center comes out clean.
Step 5: Remove the cake from the oven and let it rest in the Bundt pan on a wire rack for 5 minutes. To release, place a serving platter on top of the pan and flip it over; the cake should slide out easily. Immediately wrap with foil to lock in moisture until ready to serve. Enjoy!
My Mom’s Pro Tips for the Perfect Pound Cake
- Always use cake flour. It creates a light, fluffy cake compared to all-purpose flour, which makes a heavier, dense cake.
- Prep your ingredients in advance. Room temperature eggs and spreadable cream cheese mix more evenly, giving you the best possible result.
- Always bake on the middle oven rack for even heat.
- Use a nonstick bundt pan and grease with Crisco butter-flavored shortening sticks + flour for easy release and extra flavor.
- Cover the warm cake with foil as soon as it’s flipped out—this is the secret to a moist pound cake with rave reviews every time.
Storing Philadelphia Cream Cheese Pound Cake
- Wrap cooled cake in plastic wrap and store in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap tightly in foil and freeze up to 2 months.
- Always let the cake cool completely before storing for the best results.
Frequently Asked Questions
What makes a pound cake turn out dry?
Overbaking, adding too much flour, or baking at the wrong oven temperature can lead to a dry cake. For best results, measure or weigh your dry ingredients carefully, scrape the sides of the bowl often, and use a cake tester to check for moist crumbs rather than waiting for the top to look done.
What does cream cheese do to a pound cake?
The addition of cream cheese enhances moisture and richness, giving your cake a tender crumb and a subtle tang. It also balances the sweetness of the cake and helps achieve that perfect pound cake texture.
Can I use a loaf pan instead of a bundt pan?
Yes you can! This recipe works in a loaf pan, tube pan, or even for bundt cakes. Just monitor the bake time, since smaller pans tend to cook faster.
Can I use low-fat cream cheese?
While you can, I recommend full-fat cream cheese for the best cake. Using low-fat cream cheese can result in less richness and a different texture.
What are the best toppings for cream cheese pound cake?
Serve with cream cheese frosting, a cream cheese glaze, or simply dust with powdered sugar. For freshness, add fresh fruit, ice cream, or a drizzle of raspberry sauce.
More Favorites from Elicit Folio
Southern Cream Cheese Pound Cake
Ingredients
- 3 cups Cake Flour
- 1 tsp Salt
- 2 sticks Room Temperature Butter, salted
- 1 pack 8 oz Philadelphia Cream Cheese
- 2 3/4 cups Granulated Sugar
- 6 Room Temperature Eggs
- 2 tsp Vanilla Extract
- 1/2 tsp Lemon Extract
- 1/2 tsp Crisco Butter Shortening
Instructions
- Take the eggs and cream cheese out at least 30 minutes before baking to bring them to room temperature. Check the position of your oven rack to ensure it is in the middle of the oven, not too close to the bottom. Preheat the oven to 325°F (163°C). In a mixing bowl, combine 3 cups of cake flour with 1 teaspoon of salt. Mix well and set aside.
- Using a stand mixer (with the paddle attachment) or a large mixing bowl with an electric hand mixer, combine 2 sticks of butter and the cream cheese. Beat until smooth. Add 2 ¾ cups of granulated sugar and continue mixing until smooth and fluffy, about 4 minutes.
- Reduce the mixer speed to low and add the eggs one at a time. (Tip: crack each egg into a small bowl first to check for shells and freshness before adding to the batter.) Once all 6 eggs are incorporated, add 2 teaspoons of vanilla extract and ½ teaspoon of lemon extract.
- With the mixer still on low speed, gradually add the flour and salt mixture. Mix until just combined, being careful not to overmix.
- Grease a Bundt pan with Crisco butter-flavored shortening and dust with cake flour, making sure all sides of the pan are well coated. Immediately pour in the cake batter, then tap the pan on the counter a few times to release any air bubbles and ensure the batter is evenly distributed. Bake in the preheated oven for 60 to 75 minutes, depending on your oven and elevation. The cake is done when it is golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it rest in the Bundt pan on a wire rack for 5 minutes. To release, place a serving platter on top of the pan and flip it over; the cake should slide out easily. Immediately wrap with foil to lock in moisture until ready to serve. Enjoy!
Nutrition
Craving More?
If you loved this homemade cream cheese pound cake, be sure to check out some of my other classic dessert recipes on the blog, you might just find your new favorite sweet treat. If you make this recipe, don’t forget to tag @elicitfolio on Instagram and let me know how your cake turned out! I love seeing your creative spins, whether it’s paired with ice cream, drizzled with raspberry sauce, or topped with cream cheese frosting.
That looks so good! I’m always on the lookout for a new pound cake recipe. It’s one of my favorite desserts!
Any time I see anything made with cream cheese, I know it’s going to be great. I can’t wait to try this!
Sounds easy to make. It looks so delicious too. I love anything with cream cheese! I have to make this pound cake soon.
Damn, I wanted to make this today and my store is out of cream cheese. I’ll try another store tomorrow!
Two of my favorite things to eat! I am definitely going to try this cream cheese pound cake!
This looks great! I can’t wait to top this with some fresh strawberries and whipped cream!
Cream cheese cake sounds interesting and looks delicious. Pinned your recipe.
DrLeon Woods