This Cream Cheese Pound Cake is simple to make, and has a wonderful moist crumb, with a caramelized and flavorful crust. Finished with a simple icing, this cake is perfect for brunch or afternoon tea, or even shipping as a food gift to loved ones.

I find it hard to explain why I love pound cakes so much, as there is nothing really fancy about a pound cake.

Cream Cheese Pound Cake - Sliced and Plated on White Plates with Cream

It’s simple, made with only a few basic ingredients, and dense by nature.

But the flavor is just so pleasant and perfectly balanced, and when served with a dollop of whipped cream and fresh strawberries? It’s heaven.

As simple as pound cakes are, this recipe in particular has a couple extra somethings going on.

First of all, we bake it in a super creviced bundt pan that gives the edges a caramelized crust. If you’ve ever had a Canele before, it smells exactly like that when you pull this cake out of the oven.

The other extra something is the cream cheese. There’s still butter too, but the cream cheese adds extra flavor and richness to the cake.

Cream Cheese Pound Cake Glaze - Overhead View on Wire Rack

If you look at pound cake recipes, there seem to be a ton of different ways to do them.

Maybe they’re trying to innovate on a classic, but one recipe I saw requires changing the oven from 200 degrees F, to 225, to 275, to 300, all throughout the baking process.

I tested out a few variations of my own and found that the results for baking this pound cake at a consistent 325 yielded fantastic results, so I’m pleased as is.

There are also different plays on ingredients, and this cream cheese pound cake is a dense cake, in a way I enjoy. If you’re looking for something lighter, this Ricotta Pound Cake looks delicious.

How to Make Cream Cheese Pound Cake:

To get started, combine room temperature butter and cream cheese:

Butter and Cream Cheese in a Glass Bowl

Mix until smooth, then add sugar and salt:

Whipped Cream Cheese and Butter with Granulated Sugar In Bowl

Until it looks fluffy and smooth:

Whipped Pound Cake Batter from Scratch in Bowl

Add six eggs, one at a time, then add vanilla paste:

Homemade Pound Cake Batter in Mixing Bowl with Beaters

To finish it off, add flour:

Pound Cake Batter from Scratch in Mixing Bowl

Scrape the dough into a buttered and floured bundt pan:

Spreading Moist Pound Cake Batter Into Heritage Bundt Pan

Then bake until deeply caramelized on the edges:

Sour Cream Cream Cheese Pound Cake on Wire Rack

Glaze with a simple icing if you’d like (photo is at the top), then serve with whipped cream and berries:

Cream Cheese Pound Cake Recipe - With One Slice on White Plate and Remaining Batch on Plate in Background

These Butter Swirl Shortbread Cookies are another of my favorite simple desserts. Enjoy!

More Easy Desserts:

Oh, and since I always get asked this, this is the bundt pan I’m using. I think the shape is so pretty!

Does Cream Cheese Pound Cake need to be refrigerated? No, you can keep it at room temperature for several days. If you plan to keep it longer than that, store it in the freezer.

Can you freeze cream cheese pound cake? Definitely, it freezes beautifully! Store the cake wrapped in plastic wrap and in an airtight container for up to two months.

Cream Cheese Pound Cake on Plates with Cream and Berries

Cream Cheese Pound Cake

 This Cream Cheese Pound Cake is simple to make, and has a wonderful moist crumb, with a caramelized and flavorful crust. Finished with a simple icing, this cake is perfect for brunch or afternoon tea.

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  • 8 oz block cream cheese at room temperature
  • 1 cup butter at room temperature
  • 3 cups sugar
  • 1 tsp salt
  • 6 large eggs
  • 1 tbsp vanilla paste or vanilla extract
  • 15 oz all-purpose flour, by weight (3 cups, if measuring)


  • Preheat the oven to 325 degrees.
  • Prepare a bundt pan by greasing with butter and dusting with flour. This will prevent the cake from sticking.
  • Cream the cream cheese and butter together until combined. Add the sugar and salt and mix until incorporated and smooth. Add the eggs one at a time allowing each to incorporate before adding the next. Mix in the vanilla paste. Next add the flour. Mix until just combined, be careful not to over mix.
  • Scrape the dough into the prepared pan, smooth out the top with your spatula, and place in the oven. Bake for 1 hour and 45 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 20 minutes in the pan, then invert onto a wire rack to cool completely. Enjoy plainly sliced, or garnished with berries and whipped cream!


For the icing I just did a confectioner’s sugar glaze. Measure out 1 cup of confectioner’s sugar and whisk in 2 tbsp milk and 1/2 tsp vanilla extract. If still to thick, add more milk a 1/2tbsp at a time. Drizzle over the cooled cake.


Calories: 385kcal, Carbohydrates: 59g, Protein: 7g, Fat: 13g, Saturated Fat: 7g, Cholesterol: 93mg, Sodium: 370mg, Potassium: 94mg, Sugar: 38g, Vitamin A: 450IU, Calcium: 66mg, Iron: 1.6mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.