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Cream-Cheese Pound Cakes

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Recipe photo courtesy of Minh + Wass

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.

Source: Everyday Food, December 2003
Total Time Prep Yield

Ingredients

Directions

Variations

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

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Reviews

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How would you rate this recipe?
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  • HackerCat
    17 FEB, 2018
    This is the most heavenly cake I've ever baked. I've never altered a thing but I have considered adding dried currants to one of the cakes before baking. Thanks for perfection!
    Reply
  • ALR10748344DW
    18 JAN, 2018
    I love a cake with a crusty crust! I love eating hard, crunchy food. It really was delightfully sweet and browned up nicely. It had the sweet, spongy texture of a store bought pound cake BUT WITH TONS MORE OF CRUNCH!!!! Not sure why but it made 3 cakes instead of 2, maybe I didn't fill the pans enough? The batter was thick so perhaps I should have pushed it in more? Anyway, since I had a 3rd cake, I added some lemon zest and sour cream and it is nice. I think the cream cheese was the key ingredient to the moistness of this cake!! FABULOUS!!!
    Reply
  • whatever3457
    25 JUL, 2017
    This is the absolutely best pound cake recipe I've tried. The crust was a little crunchy, cake was moist and oh so delicious! I'm shaking my head at the modifications some posters have made because I wouldn't change a thing! This is perfection!
    Reply
  • 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.
    Reply
  • MS11370745
    17 DEC, 2015
    THERE IS AN ERROR BECAUSE THERE'S NO WAY THIS SHOULD SAY 2 TSP SALT!!!!!
    Reply
    • 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.
    Reply
  • 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.
    Reply
  • MS112584099
    28 FEB, 2015
    No leavening ? This recipe is missing the 1/2 teaspoon baking powder.
    Reply
    • 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.
  • 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.
    Reply
  • 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!!!
    Reply

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