Classic Cream Cheese Pound Cake

I first made this classic cream cheese pound cake more than twenty years ago for a family Easter celebration, and it ended up being the hit of the day.

Since then it has been one of those recipes I come back to again and again…at any time of the year!

During strawberry season, I love serving thick slices with fresh berries and a spoonful of whipped cream, but this is the kind of cake that fits just as easily on a holiday table as it does alongside an afternoon cup of coffee.

It’s simple, timeless, and always welcome at the table.

Why You’ll Love This Classic Cream Cheese Pound Cake

  • rich buttery flavor
  • dense but tender crumb
  • slight tang from the cream cheese to balance the sweetness
  • delicious crackly crisp top
  • perfect with fresh berries or whipped cream
A classic cream cheese pound cake on a blue plate with raspberries on the sides. The cake is dense but moist and is shot from slightly above.

Ingredients

  • Vegetable shortening and flour for greasing and dusting the pan
A bundt pan that has been greased and floured.
  • 1½ cups (3 sticks) unsalted butter, room temperature
  • 1 (8-oz) package cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 2¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1½ teaspoons vanilla extract
  • ½ teaspoon almond extract (optional but recommended)
A classic cream cheese pound cake sitting on a crystal cake plate that has been shot from the side. A piece of the cake has been cut and there is a cake server removing the piece. You can see the piece of the cake from the side and it is about halfway removed.

Instructions

  1. Preheat oven to 300°F.
  2. Generously grease a 10-inch tube pan (see note below about the pan) with vegetable shortening and dust with flour.
  3. In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for 3-4 minutes until completely smooth and fluffy.
  4. Gradually add the sugar, beating for 4–5 minutes until the mixture is very light and creamy.
  5. Add the eggs one at a time, mixing well after each addition.
  6. In a bowl, whisk together the flour and salt.
  7. Reduce mixer speed to low and add the flour mixture, mixing just until combined. Do not over mix.
  8. Stir in the vanilla and almond extract.
  9. Pour the batter into the prepared pan and smooth the top.
  10. Bake for 1 hour 40 minutes to 1 hour 50 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool in the pan for 15 minutes, then remove from the pan and allow the cake to cool completely.
A classic cream cheese pound cake that has been cooked in a bundt pan. It is sitting on an elevated glass cake plate on a counter.

Recipe Notes

  • Cream cheese adds a subtle tang and incredible moisture, making this classic cream cheese pound cake perfect for serving plain, dusted with powdered sugar, or topped with fresh berries.
A close up of a cake that has been cooked in a bundt pan. In the upper right corner is a shaker that is shaking powdered sugar onto the cake.
  • Because of the high sugar content, this cake forms a crisp and crackled crust on top while baking. This is the most delicious part of the cake! The crust may separate slightly as the cake cools. This is completely normal and part of what makes a traditional pound cake so good.
  • You can see from my photos that I use a Bundt pan for this cake. Why? Because I currently don’t own a tube pan! I do think a tube pan is a better choice because the bottom of the cake will be flat and that will allow you to display your cake with the delicious crackly side up! However, it WILL taste just as good in a bundt pan.
An entire classic cream cheese pound cake is shot from slightly above and to the side. It is a beautiful golden brown.
  • While many recipes call for cake flour, I prefer all-purpose flour for this classic cream cheese pound cake. It gives the cake the classic dense texture that traditional Southern pound cakes are known for.
  • This cake keeps well 3–4 days covered at room temperature and actually tastes even better the next day.
A close up of a piece of cake on a blue plate. A fork has cut a piece of cake from the cake and it in the foreground.

I hope that you enjoy this classic cream cheese pound cake as much as we do!

Classic Cream Cheese Pound Cake

A tender and moist pound cake with the delicious flavor of cream cheese.
Print Recipe Pin Recipe
Course Cake, Dessert
Cuisine American, Southern

Equipment

  • tube pan or bundt pan

Ingredients
  

  • vegetable shortening and flour for greasing and dusting the pan
  • 1 1/2 cups unsalted butter (3 sticks), room temperature
  • 1 8-oz package cream cheese, room temperature
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 2 3/4 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract, optional but recommended

Instructions
 

  • Preheat oven to 300°
  • Generously grease a 10 inch tube pan or Bundt pan with vegetable shortening and dust with flour.  
  • In a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed for 3-4 minutes until smooth and fluffy.
  • Gradually add the sugar, beating for 4-5 minutes until the mixture is very light and creamy.
  • Add the eggs one at a time, mixing well after each addition.
  • In a bowl, whisk together the flour and salt. Reduce mixer speed to low and add the flour mixture, mixing just until combined.
  • Stir in the vanilla and almond extract.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 1 hour 40 minutes to 1 hour 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then remove and allow the cake to cool completely.
Keyword cream cheese pound cake, pound cake