Back to Cream Cheese Pound Cake

Print Options


Card Sizes

Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe

Fresh fruit and a dollop of whipped cream dress up this tender pound cake—a winner with my family and friends. —Richard Hogg, Anderson, South Carolina
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling YIELD:16 servings


  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar, sliced fresh strawberries and whipped cream, optional


  • 1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.
  • 2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean.
  • 3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired. Yield: 16 servings.

Nutritional Facts

1 slice: 460 calories, 24g fat (15g saturated fat), 140mg cholesterol, 239mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 6g protein.

Reviews for Cream Cheese Pound Cake

Sort By :

Average Rating
lizreynolds User ID: 8469359 269631
Reviewed Jul. 17, 2017

"This is the best pound cake I've ever had!! Will be making this many times in the future. After I removed in from the pan on a wire rack while still warm, I drizzled icing made with powdered sugar, water and vanilla over the cake. Letting the extra icing run off. Then once cooled and dry put in in my cake dome. Awesome!!!"

marghudson User ID: 8927809 253735
Reviewed Sep. 5, 2016

"I love a good pound cake. Usually I use a mix from the box. This's my first pound cake from scratch and it made me want to go back to the box again after trying this recipe.

What a waste of time. The cake is very heavy; it came out very dry and hard. Dollar Store pound cake taste better than this and it costs only a dollar."

katlaydee3 User ID: 3741999 248192
Reviewed May. 13, 2016

"Very good pound cake, I made this for our Mother's Day dessert with whipped cream and fresh blackberries."

tammycookblogsbooks User ID: 7112115 235469
Reviewed Oct. 23, 2015

"This is the first pound cake I have made. It turned out moist and with the great texture I was looking for. I like it with lemon extract but I want to try it with just vanilla also. I only used two cups of sugar. This is good without any fruit or whipped topping."

Mrs.trina User ID: 8469199 230535
Reviewed Aug. 1, 2015

"Amazing. This is the talk of the party."

jessiesoukup User ID: 2010801 230413
Reviewed Jul. 30, 2015

"Best pound cake! Everyone loves it when I make it."

Loiscooks User ID: 3656565 227189
Reviewed May. 31, 2015

"Excellent pound cake recipe. I cut the sugar to approximately 2-1/2 cups. I do not have lemon extract, so I used lemon zest. I will make this again."

ebramkamp User ID: 702841 224471
Reviewed Apr. 8, 2015

"Best pound cake recipe I have tried thus far. It's moist and just the right amount of denseness. The flavor is fabulous. It's great on its own but served with fresh berries and a dollop of whipped cream and it's out of this world tasty. This recipe is a keeper."

Ishia User ID: 8284477 222315
Reviewed Mar. 8, 2015

"I enjoyed the pound cake I would be making this again Thanks the Jackson Family"

Sue Zappa User ID: 1094741 222188
Reviewed Mar. 6, 2015

"Made this the day it was sent out by TOH; made my second one today, 2 days later because the family devoured the first one!! Wouldn't change a thing. It's delicious plain!"

dair2 User ID: 3041439 221908
Reviewed Mar. 3, 2015

"I am not a big fan of pound cakes because I seem to make them dry tasting. Had cream cheese that needed to be used so I decided to give this recipe a chance .

I read the reviews and thought this many people could not be wrong. I was right.
This will be my go to pound cake recipe and when I read how you can make in a loaf pan also I can bake and give as gifts. Actually on the day I made it I kept getting interrupted, still came out PERFECT. Tasted delicious and moist. Thanks for sharing!!!!!!!!!!!!!!"

VGuff User ID: 8268593 221121
Reviewed Feb. 22, 2015

"This is one of the best pound cake recipes I've ever made. I substitute Krusteaz gluten-free flour for my husband, and it works wonderfully. I often add lemon zest to the recipe."

PhenomenalCleopatra User ID: 8146965 216492
Reviewed Dec. 31, 2014

"This is an excellent recipe. I added a half tsp more vanilla."

lvarner User ID: 35803 112815
Reviewed Nov. 1, 2014

"Excellent recipe! It is rich and buttery and everything a great pound cake should be! I sometimes add some flaked coconut to the batter. This is one of my favorite cake recipes."

marthannh User ID: 7961005 143856
Reviewed Oct. 15, 2014

"I have made this cake for years and it is always a hit. I use Swans Down cake flour, omitting the need for soda and salt. Also, 2 sticks butter and 1 stick margarine and I add only the vanilla extract to batter. Place cake in cold oven, then bake 300 degrees for 1 hour and 45 minutes. Now if you really want to make this cake extra special, add 1 cup sugar and 1/2 cup water in saucepan, bring to rolling boil, remove from heat, add 1 teas. each...vanilla, almond, lemon extract. When you remove cake from oven, poke holes all over the top of the cake with a wooden skewer, and immediately pour the hot sugar water over the cake. (if cake residue remains on the wooded skewer, that is don't want to overcook this cake! Cool for 30 minutes before removing from pan. I bake this cake in a long loaf pan

by Wilton...this is a large cake and will serve about 15-20 people. Freezes well."

yangelthomas User ID: 7665875 183858
Reviewed May. 13, 2014

"I followed the recipe and its extremely good! one of my favorite pound cakes!"

joy cooking User ID: 5576389 122842
Reviewed May. 12, 2014

"Happy mother's day to me! I used 2 9" round pans (and a 5" round so the 9's wouldn't be too full) lined with waxed paper. Baked 45-55 min. Used the 5" to taste test. Yumm!! Split the 2 9" layers and spread with lemon curd. Then mixed a can of Solo raspberry filling and 1/2 c. frozen raspberries broken into small pieces and spread between the 2 layers. Frosted with a citrus buttercream. Really fabulous but I also equally liked the plain cake with no gilding. Great recipe!"

smielke User ID: 3895954 183857
Reviewed Feb. 1, 2014

"Great tasting pound cake I added 1 more teaspoon of vanilla it was delicious! My family really liked it with or with out the fruit."

kikis User ID: 6507152 181339
Reviewed Sep. 4, 2012

"Cannot wait to try this recipe and share with my friends."

batwings3d User ID: 4541171 113975
Reviewed Jan. 13, 2012

"Fantastic pound cake! Very moist and flavorful. This recipe is definitely a keeper."

abarnett101010 User ID: 6120776 210696
Reviewed Nov. 4, 2011

"Awesome recipe!!! Went over great in my house. Would recommend it to everyone"

weather_girl User ID: 4763655 105008
Reviewed Oct. 7, 2011

"This is a great pound cake recipe! I sometimes exchange the lemon extract for strawberry for a little different taste."

LuAnnJoi User ID: 3719981 122841
Reviewed Aug. 7, 2011

"This cake has subtle flavors. You can tell what's in in but none of the flavors overpowers the others. It's not super sweet. Like other pound cakes, it's heavy and very dense. I baked it according to the directions and it came out beautifully."

carissalynn82 User ID: 1675685 165551
Reviewed Jul. 9, 2011

"I love this recipe! People always love when I bring this cake with fresh strawberries and whipped cream to a potluck."

curlygirly_88 User ID: 4435300 182252
Reviewed Apr. 17, 2011

"This pound cake was so moist and delicious. Definitely a keeper!"

cjohnikin User ID: 5222118 122834
Reviewed Jan. 6, 2011

"Excellent recipe!!! Family (especially a cousin) devoured it. I love the added lemon flavoring which makes this recipe slightly different than my Mother's. The cake was moist with a nice-colored crust-I used a tube pan. Tip: Use fine cake flour instead of regular all-purpose flour."

rmedina4 User ID: 3459537 182184
Reviewed Aug. 16, 2010

"This is DELICIOUS! This replaces my recipe that I had been using forever. I just added a bit more lemon extract and zest for my taste."

shalderman User ID: 8630 113973
Reviewed May. 5, 2010

"This cake is DELICIOUS! Everyone raved about it! We used it, cubed up, for dipping in a chocolate fountain."

maryd9606 User ID: 3879783 167851
Reviewed Jan. 24, 2010

"dear mr hogg,

this is the absolute best pound cake  i've ever tried.  it's moistness endures for several days and each day it tastes like it was just made. thankyou for introducing me to the best"

wiscook User ID: 1143528 165549
Reviewed Aug. 16, 2009

"agree also, 90 minutes and my oven runs very hot, usually I'm reducing time from TOH recipes by 10%. I cooked in a dark, bundt pan. Very good. I love the slightly crusty crust."

rosemhelton User ID: 3722249 183845
Reviewed Jul. 3, 2009

"I agree with the others - you need to bake this about 90 minutes at the 325 and then it is done! Every slice is wonderful - my family really enjoyed it and they will get to enjoy it again for the 4th, with fresh strawberries! yum!"

nonniedg User ID: 4254265 98867
Reviewed Jul. 1, 2009

"I love this recipe!  This cake is absolutely yummy!   I have made it several times and always come out with a very crisp, dark crusted cake - almost looks burned.   I bake in a 325 degree oven for 80 - 90 minutes anything less and the cake is not done.  I prepare the pan as outlined in the recipe.  Is there a way to prevent the very dark, crispy crust on the cake.  I always feel like I'm serving something just on the edge of burning."

rmdmdsalas User ID: 872663 182069
Reviewed Jun. 17, 2009

"This was delicious. Had an issue with the timing as well from the original recipe, but kept baking it until it was done. Yummy!!"

debrahunt User ID: 4187493 163446
Reviewed Jun. 10, 2009

"This cake was amazing...we were sad to see it finished, (My hubby was sneaking slices)it was flavourful & moist, and one I'll definitely have to add to our faves list!"

hahymen User ID: 3888769 98866
Reviewed May. 29, 2009

"This came out awsome. The kids loved it! I only found a problem with the cooking time. It was more like 80-90 min. But was wonderful!!!! It's a keeper!"

l2bake User ID: 2030987 165508
Reviewed May. 28, 2009

"Love this pound cake, it is a delicious cake and very moist!!! Make sure to follow the directions and when it says to mix after every ingredient do it, that is what makes a pound cakes texture consistent. I learned that the hard way."

npp3512007 User ID: 2730881 105006
Reviewed May. 26, 2009

"Use almond extract instead of lemon."

dglong User ID: 1612099 143855
Reviewed May. 24, 2009

"This is one of the best pound cakes I've tried. The outside is crisp and the inside is dense and moist. My family loves it. I wanted a little more lemon taste so increased the lemon extract to one and half teaspoons the second time I made it. This one is a definite keeper."

Italiancook User ID: 1614252 122832
Reviewed May. 22, 2009

"I saw this recipe in TOH whenl I was reading the magazine last night.  I want to give it a try."

DaleCady User ID: 782230 122741
Reviewed May. 22, 2009

"The cake was delicious but very rich. Next time, I would lighten it up a bit by substituting low fat cream cheese. I'd also add a tsp. or two of fresh lemon zest to enhance the slight lemon flavor of the cake."

Loading Image