This Cream Cheese Pound Cake is a classic, melt-in-your-mouth dessert bursting with flavor. Featuring a pound of butter, sugar, eggs, and flour in each recipe, it’s a moist and buttery cake that takes on a tender texture. Enjoy the sweet taste of success when you whip up this easy-to-follow recipe that’s sure to be your new favorite go-to pound cake!
This Cream Cheese Pound Cake is my grandmother’s recipe from her recipe drawer.
And yes, you can have a tender and soft pound cake while using all-purpose flour.
This recipe is the one!
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Key to Success #1 – Add Cream Cheese for a Tender Pound Cake
This pound cake is made with 7 simple ingredients in exact proportions.
A traditional pound cake is made with a pound each of butter, eggs, sugar, and flour.
We’re adding a few additional ingredients to make this pound cake extra special.
The cream cheese adds extra fat and dairy to make the pound cake extra tender.
We’re also adding vanilla and salt for extra flavor.
These 7 simple ingredients make this pound cake an exceptional recipe that your family is going to love.
Key to Success #2 – Pick the Perfect Pan + Grease It Well
A 10-cup Bundt pan is the perfect pan for this Cream Cheese Pound Cake.
You can find Bundt pans with a variety of designs on them and any of them will work great with this recipe.
If you don’t have a Bundt pan, you can use a round tube pan like what you would use for an Angel Food Cake.
I have a round tube pan with a removable bottom that I love to use for all types of cakes.
The bottom fits onto the pan very securely so that there is not any leaking and it makes it much easier to remove the cake from the pan.
The key to removing any cake from a bundt cake pan is greasing the pan very well.
Use a solid vegetable shortening like Crisco to coat every inch of the inside of the pan.
Make sure you get it in all the little grooves in your bundt pan. so that the cake will come out easily.
You can also dust the pan with flour.
I personally do not flour my bundt cake pans because it tends to leave a floury or powdery finish on the cake.
Key to Success #3 – Bake Low and Slow Starting in a Cold Oven
After you grease the pan, pour in your thick and fluffy pound cake batter.
Use a spoon to level the batter in the pan so that it will rise evenly.
Next, place the bundt pan into a cold oven.
Yes, a cold oven.
Set the oven temperature to 275 degrees Fahrenheit.
Yes, only 275 degrees, not 375 degrees.
The cake batter will come up to temperature as the oven heats.
This slow heating will result in a soft and tender pound cake.
Bake the cake for two hours then insert a wooden skewer into the middle of the cake to test for doneness.
The wooden skewer will come back come out clean or with a few moist crumbs.
Remove the cake from the oven and allow it to rest for at least 20 minutes before turning the cake upside down onto a serving platter.
The cake should slide out smoothly.
If it doesn’t, run a small, thin plastic spatula around the edges of the pan to loosen the cake.
The end result will be a beautiful, soft, and buttery pound cake that you’re going to love!
Why You’ll Love This Cold Oven Cream Cheese Pound Cake
The sweet and tender delight of this cream cheese pound cake is something you won’t soon forget.
It makes a great dessert after family meals or can be the perfect addition to afternoon tea.
With its combination of rich ingredients, it is sure to entice any palate.
As this recipe has proven, making the perfect pound cake doesn’t need to be difficult or intimidating.
So don’t wait another minute to give this scrumptious cold oven cream cheese pound cake a try!
You definitely won’t regret it — enjoy your newfound success with this delicious recipe!
Save this Cream Cheese Pound Cake recipe to your favorite Cake board or your Christmas Desserts board.
- 3 sticks butter, softened
- 1 pkg (8 oz) cream cheese, softened
- 3 cups sugar
- 1/2 tsp salt
- 2 tsp vanilla
- 6 eggs
- 3 cups all-purpose flour, sifted for best results
DO NOT preheat oven. Grease a 10-cup or larger bundt or tube pan with solid vegetable shortening. Set aside.
In a large mixing bowl, cream together the butter and cream cheese until light and fluffy.
Add in sugar and salt. Mix well.
Mix in eggs and vanilla. Beat until fluffy, about 1 minute.
Mix in flour a cup at a time. Beat until just combined. Do not overmix.
Pour cake batter into prepared pan and even out with a spatula.
Start in a cold oven and bake at 275 degrees F for 2 hours.
Cake is done when a wooden skewer inserted into the middle comes out with a few moist crumbs.
- Sift flour for best results
- Make sure cream cheese and butter are softened.
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U-Taste Silicone Spatula Set with 600 Degrees Fahrenheit Heat Resistant (Teal/Aqua Sky)
Winco 10" Non-stick Aluminized Carbon Steel Angel Food Cake Pan
KitchenAid KSM150PSBY Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Boysenberry
KitchenAid KHMB732VB Cordless Hand Mixer, 7 Speed, Blue Velvet
Nordic Ware ProForm Bundt Pan with Handles, 12 Cup, standart
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 165mgCarbohydrates: 37gFiber: 0gSugar: 25gProtein: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.