Cream Cheese Pound Cake (From Scratch)

This cream cheese pound cake bakes up rich, dense, and buttery with a hint of tang from the cream cheese.

No mixes, no fuss, just old-school goodness made from scratch!

This cream cheese pound cake is soft, rich, and has that perfect golden top you only get from baking it slow and low.

It’s made totally from scratch, so there’s no box mixes, and no shortcuts.

Just a buttery batter that comes together with stuff you probably already have!

The cream cheese makes it extra moist without getting gummy, and the texture?

Dense in the best way.

You can slice it warm or let it cool and glaze it, toast leftovers, or eat it cold straight from the fridge.

If you’ve never made a real pound cake before, this one’s a good place to start.

It’s not as hard as it looks!

Ingredients for Cream Cheese Pound Cake

This one’s all about the basics done right.

Just make sure everything’s at room temp so it blends up nice and smooth.

• Butter – Go for the real stuff, not margarine—it gives that rich, buttery flavor and golden crust.
• Cream cheese – This is what makes the cake super soft and adds that little tang that keeps it from being too sweet.
• Sugar – Just plain white sugar, for a sweet crumb and golden edges.
• Eggs – Adds structure and helps the cake rise without any leavening.
• All-purpose flour – Nothing fancy here, just your regular flour for that classic dense texture.
• Salt – Just a pinch to balance all the sweetness and bring out the buttery flavor.
• Vanilla extract – Adds warmth and depth—don’t skip it.

How to Make Cream Cheese Pound Cake

1. Prep the Pan and Oven

Grease and flour your bundt or tube pan really well, getting into all the corners so nothing sticks.

Set the oven to 325°F so it’s ready once the batter’s done.

2. Whisk Dry Ingredients

In a bowl whisk your flour baking powder and salt together. Nothing fancy just get it mixed up and set it aside.

3. Cream the Butter and Cream Cheese

In your mixer beat the butter and cream cheese together until its super smooth.

Take your time here and scrape the bowl a couple times.

Give it a good 2–3 minutes on medium speed so it’s super creamy.

3. Add the Sugar Slowly

Pour in the sugar a little at a time while mixing so it blends evenly.

Keep going until it looks pale and a bit whipped.

If you rush this, your batter can get gritty!

4. Beat in the Eggs

Crack in one egg at a time, mixing after each until it disappears.

The batter might look a little curdled partway through, but it’ll smooth out when you add the flour.

5. Stir in the Vanilla

Add in the vanilla and mix until it’s just combined.

This gives the cake a warm, cozy flavor that balances the tang from the cream cheese.

6. Mix in the Dry Ingredients

Sift the flour and salt, then add them to the bowl in a few batches.

Mix on low just until everything’s combined but don’t overdo it.

Overmixing here makes the cake tough instead of tender.

7. Fill the Pan

Scoop the batter into your prepared pan and smooth the top with a spatula.

It’ll be thick and heavy (that’s what you want).

8. Bake Low and Slow

Slide the pan into the oven and bake for about 1 hour 15 minutes to 1 hour 30 minutes.

You’ll know it’s done when a toothpick comes out clean and the top is a deep golden brown.

But start checking around the 1 hour mark, just in case your oven runs hot.

9. Cool Before Serving

Let the cake cool in the pan for 15–20 minutes, then turn it out onto a wire rack to cool completely.

It’ll firm up as it cools, making it easier to slice.

If it sticks a little, lay a warm damp towel over the pan for a few minutes to help release it.

Before serving, dust it with a light coating of powdered sugar.

A Rich and Tasty Cream Cheese Poundcake

This cream cheese pound cake is one of those bakes that somehow gets better every time you sneak a bite.

It’s rich, buttery, and just the right amount of sweet.

No frosting needed, but no one’s stopping you!