Cream-Cheese Pound Cakes

cream cheese pound cake
Photo: Minh + Wass
Prep Time:
20 mins
Total Time:
1 hrs 45 mins

Use this cream cheese pound cake recipe anytime you want a deliciously dense, basic take on this classic dessert. The cream cheese adds richness and a subtle tang. We love that the recipe makes two cakes, so you can save one for another time; it can be frozen for up to three months. Remember that pound cake is best made the day before you use it, so it's a great make-ahead dessert.


  • 1 ½ 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.

Cook's Notes

For best results, bake these pound 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.


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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