This Southern Cream Cheese Pound Cake is absolutely irresistible with its crunchy, sweet crust topping and a tender, moist pound cake flavor! It’s the perfect cake for any celebration – or “just because”!
Cream cheese is the secret to so many of my favorite baked goods – including this pound cake!
If you have ever tried my Cream Cheese Cookies (they’re a HUGE reader favorite around here) this is essentially the same delicious cream cheese/vanilla/almond flavor in pound cake form – AMAZING!
Pound cakes have long been a staple at every birthday, holiday or brunch celebration. Just had a baby? Make the new parents a pound cake. Company coming in town? Make a pound cake. You get the idea! (P.S. Have you tried my brown sugar pound cake, yet?!)
Fun Fact: Why is it called a POUND cake? Because it was traditionally made with a pound of each of these ingredients: butter, sugar, flour and eggs!
Whether you drizzle it with icing or dust with powdered sugar, a pound cake on a pretty cake stand is always a welcome sight! Especially when it’s as delicious as this cream cheese version!
I grew up in downtown Charleston, SC during my younger childhood years, and my Mom and I have always cherished our old low country cookbooks full of Charleston “receipts” (an old word for recipe) and this cake recipe is adapted, with a few changes, from a recipe in Charleston Party Receipts.
This cream cheese cake recipe a delicious twist on a Southern pound cake that’s been enjoyed for generations, and you will find out why when you taste the first bite! It’s moist, delicious and the perfect addition to morning coffee.
So what makes this recipe for cream cheese pound cake a winner? The cream cheese gives this pound cake the edge over the traditional. The sugar blends with it to create the most delicious crunchy, sweet topping when you flip your bundt cake over. It’s the best part!
Bundt Pans – This is one of my favorite bundt pan styles!
This recipe is also super easy! Don’t be alarmed when you see the absence of baking soda or baking powder Trust the recipe, friends!
Cream Cheese Pound Cake Tips
Room temperature Eggs, Butter & Cream Cheese
Now one thing my mother always taught me about a pound cake is being sure to set your eggs and butter out at least a few hours before baking, you want them at room temperature. This includes your cream cheese for this pound cake.
How to avoid pound cake sticking to bundt pan:
Step 1: To avoid your cake sticking to your bundt pan, use a little bit of shortening and rub it all over the inside of the bundt pan. I keep shortening in my pantry just for this purpose! It’s a miracle worker. The baking sprays just don’t work like this method.
Step 2: Grab a big pinch of cake flour (or regular flour, but you’ll have cake flour out out for this recipe) and sprinkle it liberally around.
Step 3: After baking (and allowing to cool 10 minutes on a wire rack or stovetop), your pound cake will flip right out onto your cake plate. Set the plate or cake stand on top of the bundt pan and then flip them all over together and gently remove the bundt pan.
What readers are saying:
So many of you have messaged and emailed to tell me how much you’ve loved this cream cheese pound cake!
Cream Cheese Pound Cake Ingredient Tips
This cream cheese pound cake has only a few ingredients so it’s super easy and absolutely one of the best pound cakes I have ever tasted.
- Butter (you can use salted or unsalted here, I go with salted almost 99% of the time)
- Cream Cheese (go with the regular, full-fat for this recipe)
- Cake Flour (I use Swan’s Down brand, in the red box)
- Vanilla & Almond Extract (you can definitely experiment with different extracts and flavorings)
There you have it! That’s ALL the ingredients for this cream cheese pound cake. Seems too good to be true, right? It’s SO delicious, trust me!
More Southern recipes you’ll love!
If you try this recipe, let me know how you like it! I hope it fills your kitchens for many special celebrations and occasions for years to come!
Southern Cream Cheese Pound Cake
- 1 1/2 cups butter - (3 sticks), room temperature
- 8 ounces cream cheese - room temperature
- 2 2/3 cups sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 3 cups cake flour
- 1/2 teaspoon salt
- Preheat oven to 300°F and prepare bundt pan by rubbing with shortening (butter can be used instead) and sprinkling with flour.
- In the bowl of an electric mixer, cream together butter, cream cheese and sugar.
- Add eggs, one at a time, mixing well after each. Mix in vanilla and almond extracts. Beat for about 2 minutes.
- Add cake flour, one cup at a time, mixing well after each addition. Add salt, mixing well, about 30 seconds.
- Pour the batter into the pan and bake for 1 hour and 45 minutes to 2 hours, or until a toothpick inserted comes out clean. Ovens vary, so check with a toothpick or skewer stick at the 1 hour and 45 minute mark. Remove from oven and allow to cool for 10 minutes before removing from bundt pan.