Martha's Cream-Cheese Pound Cake

cream cheese pound cake with jam on sea foam green table
Photo: Bryan Gardner
Prep Time:
20 mins
Total Time:
1 hrs 45 mins
2 9-inch loaves

Serve this moist, slightly tangy cake with a swirl of lightly sweetened whipped cream and your favorite berry compote.


  • 3 sticks unsalted butter, room temperature, plus more for pans

  • 3 cups unbleached all-purpose flour

  • 1 teaspoon kosher salt

  • 8 ounces cream cheese, room temperature

  • 2 cups sugar

  • 6 large eggs

  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.

  2. Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.

  3. Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.

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