Old Fashioned Cream Cheese Pound Cake

This delicious classic old-fashioned cream cheese pound cake recipe is perfect for dessert after family dinners, special occasions, or a holiday celebration.

The moist cake is easy to make and only requires a few simple ingredients that you most likely already have.

The super easy cake recipe can be cut into as many servings as you need. This has been a popular and great recipe on the blog because who doesn’t like pound cake with cream cheese?

Pound cakes never seem to go out of style and our rich, buttery Old-Fashioned Cream Cheese Pound Cake is a treat that you will bake again and again.

How Old-Fashioned is This Recipe?

When we say ‘Old-Fashioned’ we mean as old as the 1700’s. A large family of two adults and a dozen children was not unusual in those days. A pound cake was large enough so everyone could maybe have seconds or even share with the neighbors. It was usually baked in several bread ‘loaf’ pans but the bundt pan is a popular choice in our day.

Pound Cake History:

In the 1700s when the pound cake was created not every homemaker was able to read and write. This cake was easy to remember without a recipe as it was made with one pound each of butter, sugar, eggs, and flour. No milk, no baking powder or baking soda, and no electric mixer. Just a whole lot of beating by hand to get air into the batter which caused it to rise.

Can you make a pound cake in a bundt cake pan?

Yes! I made this pound cake in a bundt cake pan. For the best results, be sure to grease it well so it won’t stick to the sides and it will slide right out once it cools.

There were some little grooves in my bundt cake pan, so I made sure I got down in all of the cracks with the non-stick spray.

How long can you keep homemade pound cake?

I would refrigerate this pound cake because it has cream cheese in it.

If you place the old-fashioned cream cheese pound cake in an airtight container it will stay fresh in the fridge for up to a week (if it isn’t all eaten first).

Tips, tricks, and secrets we wanted to share with you

Starting with room temperature eggs is always a good idea for baking. If you forget to set them out just put them in a bowl of very warm water for 10 minutes or so.

If using a hand mixer you’ll want to use medium-high speed for the creaming process. With a stand mixer, you can use medium speed.
Be sure to use a pan big enough. This makes a large pound cake! Alternatively, you can make it in two loaf pans (great for eating one now and either freezing one or giving it as a gift).
Open and close your oven door gently when checking for doneness. Did you know that slamming the oven door can make your cake fall? My uncle used to do this on purpose because he liked a gooey cake, but we don’t recommend it.

Ingredients:

8 ounces cream cheese, room temperature

1 1/2 cups (3 sticks/339g) butter, room temperature

3 cups (600g) granulated sugar

6 large eggs, at room temperature

3 cups (360g) cake flour

2 teaspoons pure vanilla extract

Instructions:

Preheat the oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside.

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.

Add the eggs one at a time and beat until each egg is thoroughly mixed before adding the next egg.

Add the flour all at once and mix until well combined. Add vanilla and mix thoroughly.

Pour the batter into the prepared pan and fill to 2/3 full. Bake for 1 hour and10 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.

You can also gently turn it over and allow it to cool to room temperature on a wire rack.

Ingredients:

8 ounces cream cheese, room temperature

1 1/2 cups (3 sticks/339g) butter, room temperature

3 cups (600g) granulated sugar

6 large eggs, at room temperature

3 cups (360g) cake flour

2 teaspoons pure vanilla extract

Optional: Add some frosting. 

I mixed 1/2 a cup of powdered sugar with a teaspoon of vanilla and a teaspoon of milk. If too thick, add more milk. If too thin, add more powdered sugar.

NUTRITION INFORMATION:

Yield: 18 Serving

Size: 1 slice

Calories: 454

Total Fat: 23g

Saturated Fat: 14g

Trans Fat: 1g

Unsaturated Fat: 7g

Cholesterol: 118mg

Sodium: 192mg

Carbohydrates: 59g

Fiber: 1g

Sugar: 41g

Protein: 4g

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