Old-Fashioned Cream Cheese Pound Cake

Pound cake bundt cake with strawberries, some slices plated, on marble surface.

4.77 from 30 votes

Old-Fashioned Cream Cheese Pound Cake

This classic Old-Fashioned Cream Cheese Pound Cake is surprisingly simple to make and has a distinct buttery taste. The outside crust is crisp, golden and delicious with just a dusting of confectioners' sugar.

Prep Time10

Cook Time1 12

Total Time1 22

Course: Desserts

Cuisine: American

Keyword: cake with cream cheese, cream cheese pound cake, pound cake with cream cheese

Servings: servings

Author: Pat Nyswonger

Ingredients

8 ounces cream cheese room temperature
1 ½ cups butter room temperature (3 sticks/340 grams)
3 cups granulated sugar 600 grams
¼ cup sour cream 57 grams
2 teaspoons vanilla extract
6 large eggs at room temperature
3 cups cake flour 360 grams
1 teaspoon baking powder
½ teaspoon salt

Instructions

Preheat oven to 325°F. Grease and flour a 10 or 12-inch bundt pan and set aside. (*See Notes)
Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until smooth. Add the sugar gradually and beat until fluffy.
Beat in the sour cream and vanilla extract.
Add the eggs one at a time and beat until each egg is throughly mixed before adding the next egg.
Add the flour, baking powder, and salt and mix until well combined.
Pour the batter into the prepared pan and fill to ⅔ full. Bake for 1 hour and 10 minutes. Begin checking the cake with a tester pick after it has baked for 60 minutes. The tester pick should have just a few crumbs on it when it is done.

Notes

Grease it right: Skip the butter. Those milk solids are notorious for making cakes stick. Use melted shortening or a baking spray with flour (like Pam® Baking Spray with Flour). We had a clean release using the spray.

Avoid pooling: If you're using a non-stick Bundt pan, prep it, then flip it upside down onto a layer of paper towels. That keeps the oil or spray from sliding to the bottom and leaving a greasy patch.

Pan size: I used a 10-inch Bundt pan and filled it about two-thirds full. There was enough batter left for 4 cupcakes. Perfect for taste-testing while the main event cools.

Storage: Store the cake tightly wrapped at room temperature for up to 3 days. For longer storage, freeze (wrapped in plastic and foil) for up to 3 months. Thaw at room temp, still wrapped, to keep it moist.

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