New This Month

Cream-Cheese Pound Cakes


For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

  • Prep:
  • Total Time:
  • Yield: Makes 2

Source: Everyday Food, December 2003


  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 bar (8 ounces) cream cheese, room temperature
  • 3 cups sugar
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • Nonstick cooking spray


  1. Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.

  2. Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.

  3. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).

  4. Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.


You can also bake the batter in a 4-quart tube or Bundt pan. Increase the cooking time by about 5 minutes.

Reviews Add a comment

  • dstockwell7
    16 FEB, 2017
    The recipe is right as written, such as the salt and no leavening. I've made this cake for many years and worked fine, until I moved to high elevation. I now live at 5,000 ft elevation and had to adjust accordingly. Such as less sugar, more vanilla and flour. Don't over beat the batter, too much air in the batter in high altitude is not good. Raise the temp to 375, just for preheating, then turn down to 350 for the baking time. Check after 50 minutes.
  • MS11370745
    17 DEC, 2015
    • bettyann5161
      4 OCT, 2016
      This is my favorite pound cake recipe except mine calls for 1 tsp salt and 2 tsp vanilla extract. The rest is exactly the same.
  • OtisG
    21 JUN, 2015
    Do we need to adjust cooking times if we use a glass Pyrex loaf dish? Or do you recommend nonstick metal? Thank you.
  • way too sweet
    5 MAR, 2015
    I made this cake,way too sweet although I've reduce the sugar 1/2 cup. I suggest maybe the sugar should be cut down to 2 cup only and add 1 tbsp or more of lemon juice to make it balance.But the cake has a unique texture,it's crumbly but it's buttery and also the skin of the cake is incredibly crisp and sweet.
  • McMurphy
    1 MAR, 2015
    I have made this recipe every Christmas since 2003. It is a family favorite and a delicious pound cake. I have had people who love pound cake tell me this is the best one they have ever had.
  • MS112584099
    28 FEB, 2015
    No leavening ? This recipe is missing the 1/2 teaspoon baking powder.
    • MSModerator601
      2 MAR, 2015
      The recipe is correct as posted; there is no baking powder or soda. The six (6) eggs act as the leavening agent.
  • ssd63
    17 MAY, 2014
    This cake was great and I mean GREAT! I thought I had two loaf pans when, at the last minute, I realized I didn't I used the bundt pan as suggested and did cook it for the longer end of the cooking time. I didn't make any changes to the recipe and it was fantastic. One would think that a cream cheese pound cake wouldn't need any gilding but I added mascereated strawberries with a splash of balsamic and some fresh whipped cream and it was a hit. I've already had recipe requests. TY MS!!!
  • kvnsgrl
    20 MAR, 2014
    Amazing!! A great tang from the cream cheese. A perfect pound cake texture and crust. Great fried in butter and with strawberry sauce.
  • marcellia
    14 MAR, 2014
    This is my go to cake..for so many occasions. It can be easily dressed up and is a perfect no fail recipe.I love this pound cake!
  • skiburger
    27 APR, 2013
    I have not made this yet but shouldn't this recipe have some leavening in it. Maybe 2 tsp. baking powder? Otherwise I expect it would be very dense and therefore take a very long time to bake at a lower temperature.