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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
Cream-Cheese Pound Cakes

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 (27)

  • 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!

  • joson 19 Jan, 2014

    Thanks..This was really an interesting one and I like to say that keep posting and entertaining us. This was one of the nice site I have ever visit.Replica Watches

  • 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.

  • marsg 30 Mar, 2013

    This recipe looks good, and the batter even tastes good..BUT after baking it had a strong egg taste to it..(kind of like a custard). It was not good at all. I'm not sure what happend.. maybe it needs alot of vanilla.

    It looks pretty & the texture is good, it even flipped pretty well. .not sure what i am going to do with it..perhaps throw it out. :(

  • ETMet 20 Feb, 2013

    I'm an experienced cook and have baked hundreds of cakes in my life, and this recipe was a real disappointment. I followed the instructions exactly to the tee, but the end result was two cakes that were mushy in the middle and hard on the outside- top, bottom and sides. I used one aluminum pan and one pyrex, tested with a toothpick and tented the tops when golden. Despite this, I got the same poor result for both.

  • Skifool 9 Feb, 2013

    Does anyone have any tips for baking this cake at 7,000 feet? Generally one bumps up the wet ingredients and tones down the baking powder, etc.

  • Laura Niteskye 7 Feb, 2013

    I made this recipe using my bunt pan and baked for 1 hr. the pound cake came out great! :). So yummy!

  • DempsGirl 27 Jan, 2013

    Forgot to add in my review that I baked it in a Bundt pan. Just buttered and floured it before I poured in the batter. Cooked it around 70 minutes. Came out perfect!

  • DempsGirl 27 Jan, 2013

    I don't know what's better, the batter or the cake! LOVE this recipe. I'm at sea-level and it baked up perfectly. Moist, tender, flavorful...DELISH.

  • frosty81 30 Sep, 2012

    What a beautiful recipe. As I was baking a pound cake in a first time got a fantastic recipe. I used 3 , 7 inches pans and came out perfectly. Love it: ) thx for recipe.

  • mkc7 7 Jun, 2012

    This pound cake was sooo delicious! Everyone loved it and it really does taste better the day after, more moist and buttery once it's cooled. I'll keep making this.

  • mygalsal50 7 Mar, 2011

    I used cake flour when I made this cake and it was like eating a cloud. Very good and light!

  • Ininaa 2 Mar, 2011

    I have been making this cake for a few years now, its always a winner. Have it memorized too.

  • sheshefoofoocards 24 Dec, 2010

    This is a very rich cake. My aunt told me to bake it bake it on 325, not 350 and it worked fine. She also recommended 2 1/2 cups of sugar instead of 3 cups. Most people will love this cake.

  • rgolstani 1 Aug, 2010

    why mine is not as high as the picture?????

  • LoveBakingCookies 9 Apr, 2010

    This is the best pound cake EVER.... I will never use any other pond cake recipes again.

  • Jenntodd30 5 Nov, 2009

    Has anyone tried to make these into cupcakes? If so how long did you cook them? I want to make them for my daughters birthday party.

  • roseyposey61 29 Mar, 2009

    This is the best pound cake ever. I have been looking for this recipe that my friend made years ago..........this is much better.

  • jillhubb6 10 Mar, 2009

    This is the best pound cake, we loved it, buttery and rich. I added a bag of mini chocolate chips and it was wonderful!

  • maddysmom 30 Jan, 2009

    My family loves this recipe!

  • homemadelove 3 Jan, 2009

    This is the pound cake I've been looking for. A great recipe to hand down for generations.

  • pennyounce 30 Dec, 2008

    Easy, delicious, and moist cakes!

  • tia505 13 Oct, 2008

    I love this recipe, it is a staple for me and everyone always loves it.

  • gagem2000 18 Aug, 2008

    This is a foolproof recipe. I have had this recipe passed down in my family for years and it is always a favorite! Change the extract to produce your favorite flavor of pound cake or add nuts. Just remember to add about 15 minutes to the cooking time if you add nuts. I cook this cake at 300 degrees for 1 hr. 30 minutes in a tube pan.

  • norpr 1 Jul, 2008

    This recipe has been used in my family for years and years (long before Martha published it). I bake it in a tube pan for 1 hr 25 minutes (

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