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Martha's Favorite

Cream Cheese Pound Cake

This rich, creamy cake recipe, from chef David Waltuck, tastes delicious unembellished, but you could also try it dusted with confectioners' sugar and a berry compote or poached peaches and whipped cream.

  • Yield: Makes 2 standard loaves
Cream Cheese Pound Cake

Source: Martha Bakes, February 2011


  • Nonstick cooking spray
  • 3 cups all-purpose flour
  • 1 teaspoon coarse salt
  • 1 1/2 cups (3 sticks) unsalted butter
  • 1 package (8 ounces) Philadelphia brand cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 325 degrees. Spray 2 standard loaf pans with cooking spray.

  2. In a medium bowl, whisk together flour and salt. Set aside.

  3. Combine butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until smooth. Add the sugar, increase the speed to high, and beat until light and airy, about 5 minutes. Add the eggs, one at a time, beating after each addition and scraping down the sides of the bowl with a rubber spatula as needed. Add the vanilla. Gradually add flour mixture. Beat just until incorporated.

  4. Pour the batter into the prepared pans; using an offset spatula, slightly mound batter in center of each pan to encourage doming. Bake until the cake is golden brown and a cake tester inserted in the cakes comes out clean, but with a few moist crumbs still attached, about 45 to 50 minutes.

  5. Place the pans on a cooling rack and cool for 20 minutes, then remove the cakes from the pans and let cool completely. Serve at room temperature.

Reviews (24)

  • ania003 16 Feb, 2015

    Required raising the temperature to 330-ish and adding an additional 40 minutes. It's very sweet....The recipe might be little bit off.

  • Katperson 18 Jan, 2015

    I have made the cream cheese pound cake for 60 years. I have never had a cooking problem with it. I do beat it very long. My grandma gave me the receipe. She said be sure and beat each item very good . However not the flour.

  • kimosaby1962 4 Dec, 2014

    I should have read some of the comments first. I have been checking the cake every 10 minutes after the 50 minute mark, and I had to turn my over slowly up to 350. I have a feeling this is going to take double the amount of time. Sure hope it is worth all the trouble and ingredients.

  • DCNYC 30 Sep, 2014

    This cream cheese pound cake is so delicious! I make it all the time - the recipe makes two cakes and it freezes well if you don't need the second one right away. For birthdays or special occasions I make Martha's caramel sauce (from the apple spice cake recipe) and whipped cream......Everyone goes crazy for it. I'm making it this weekend for family birthday party and I can't wait to eat it.

  • ladyp512 21 Jan, 2014

    I tried it for the first time..delicious.. however.. the top did crack and I had to bake it a little longer..all in all..a delicious recipe

  • Taunya66 25 Sep, 2013

    First attempt fairly good. Top cracked and I tried to make sure it was done inside and cooked about 10 min too long. It tasted really rich, not too sweet. This will be my new go to quick dessert. My 6 year old thought it was a winner, especially with ice cream on top. Next time I will add some grated lemon peel or almond extract.

  • truckerx1 8 Sep, 2013

    I as well followed the recipe exactly as stated using 2 standard loaf-pans at 325.
    It did not cook. Required raising the temperature to 350 and adding an additional 45 minutes.
    The timing and temperatures don't jive.

  • ArkansasBaker 4 Jul, 2013

    I made this recipe last night and it turned out absolutely delightful. I didn't use loaf pans, however. I used a 9×13 baking pan and instead of cooking spray, I used a paper towel to rub canola oil along the pan. It came out wonderfully. I used the larger pan so I could cut the cake into small squares for snacks. It was moist and creamy. It baked for about 45 minutes at 350 on a conventional oven.

  • SMLing 16 Feb, 2013

    i have followed the recipe exactly. 2 standard pans, 325.
    It did not cook. Had to cook 70-75 minutes.
    I have a thermometer in my oven to check temperature acuracy. The same recipe is on other place on MS site but bakes it different time & uses different loaf pans. No consistency.

  • Gobaby1 5 Jan, 2013

    This recipe is an adaptation of one published by Southern Living in 1989 called Crusty Cream Cheese Pound Cake. It uses only 2 sticks of butter plus a half cup of shortening. Salt is omitted and a full tablespoon of vanilla is used. The results are amazing!! Delightful exterior crunch; dense and rich interior. For one moment you think you might pile on fresh fruit, but that is abandoned for the ecstacy of this pure treat!

  • ESJAY2604 2 Sep, 2012

    I have made this exact recipe for years and it's hit or miss. Lately, however, it is consistently a flop. The cake is always under done despite how long in the oven (50 minutes; 1-1/2 hours, e.g.). It bakes better as two loaves but not so good as a pound cake. Any suggestions to make this recipe work as a pound cake?

  • whitingww 24 Jul, 2012

    This was delicious!! I baked it in 1 decarative bunt pan, because I was using it for dessert after dinner with ice cream & wanted it to look beautiful... It did take longer than the time recommended, I think this happened because my pan was very deep & much larger than if I had used 2 loaf pans. My family loved it & it's great the next day with coffee...

  • tippybakes 30 Jan, 2012

    This recipe came out delicious. Note: You do have to make an oven adjustment: Bake cake at 350 in a conventional oven. I believe the 325 is for convection ovens like the one Martha uses on "Martha Bakes". Also, the ingredients should be at room temp.

  • Magduhlin 10 Dec, 2011

    I absolutely LOVE this recipe! I make it every year for my dad's birthday and he loves it more than his mother's traditional pound cake. This is the best pound cake recipe, and I don't have any troubles with my cakes baking as some of the other reviewers do. Mine come out perfectly moist and delicious.

  • Linda54476 22 Aug, 2011

    This recipe looked so good so I thought I would give it a try. I have now baked it 20 minutes past the time stated still gooey inside!

  • susina 9 Jul, 2011

    Mine were barely done after 1 and 1/2 hr of baking

  • celestek 29 May, 2011

    The cakes have been in the oven over an hour now - absolutely raw in the middle with a hard top - what's going on? I see another reviewer had the same problem.

  • karenuh 27 May, 2011

    Note: the other cream cheese pound cake recipe on MLS website says bake at 350 for 60-70 minutes.

  • karenuh 27 May, 2011

    Disgusted. Cake has baked for 50 minutes, looks golden brown on top (just like photo), but cake tester crunches through top & comes out sopping raw... even around the edges of the cake. Avid baker. Followed this recipe to a T. Special trip (40 minute drive) to the u-pick strawberry patch this morning was a waste of time. Husband's birthday cake ruined.

  • dmcosenza 15 Mar, 2011

    heating more on one side than the other. And I also noticed that if you search for 'cream cheese pound cake' on this site, you get 2 of the same version...the one from Martha Bakes and one from a Baby Shower site (which looks A LOT different from the M.B. one!!!) I hope that your pound cake comes out how you'd like it too...and I hope that I could help some!! Happy baking!!!

  • dmcosenza 15 Mar, 2011

    Deb-I've had the same problem! It could be a few different reasons...1. you oven may be heated off-balance, 2. the weather/humidity can contribute, and 3. the type of pan that you are using. I found that the older metal loaf pan I was using was making my pound cakes and breads have a lopsided top...perfectly smooth on one side but then the other side looked to have a 'bread burp' and made an ugly bulge on the top! Ugh! I switched my pans out to the silicone ones and found that my oven was...

  • Magduhlin 14 Mar, 2011

    This cake is amazing! It's so moist and rich. This cake beats my grandmother's pound cake any day

  • deb218 21 Feb, 2011

    BTW....that crispy crust is delicious to eat but it doesn't make a pretty presentation with it missing ;-)

  • deb218 21 Feb, 2011

    The picture of this cakes looks like a problem I've been having with pound cakes lately. The cake rises and a top crust forms that collapses and separates from the cake as it cools. I used to never have this problem and now it is every time. The pound cake I bake the most is a 7 UP Pound Cake and it happens all the time now. Very frustrating. Any suggestions?

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