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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: 20 mins
    total time: 1 hour 45 mins
  • yield: Makes 2

Ingredients

  • 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

Variations

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

Directions

  1. Step 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. Step 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. Step 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. Step 4

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

Source
Everyday Food, December 2003

Reviews (26)

  • 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.

  • 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!

  • 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

  • 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.

  • 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. :(

  • 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.

  • 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.

  • 7 Feb, 2013

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

  • 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!

  • 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.

  • 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.

  • 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.

  • 7 Mar, 2011

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

  • 2 Mar, 2011

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

  • 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.

  • 1 Aug, 2010

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

  • 9 Apr, 2010

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

  • 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.

  • 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.

  • 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!

  • 30 Jan, 2009

    My family loves this recipe!

  • 3 Jan, 2009

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

  • 30 Dec, 2008

    Easy, delicious, and moist cakes!

  • 13 Oct, 2008

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

  • 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.

  • 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 (