Cream Cheese Pound Cake

This recipe produces a perfect cream cheese pound cake. After persistent recipe testing with many failures, I found the best ratio of ingredients to produce a moist, dense, and flavorful pound cake. Using 9 simple ingredients, this cream cheese pound cake recipe will be your new favorite. To prevent a ruined cake, follow the baking time and temperature closely. 

Until recently, I had never made really good plain pound cake. I have delicious lemon pound cake, raspberry swirl pound cake, and brown butter pound cake in my back pocket, but regular pound cake has always been a disappointment. It was so hard for me to tackle this recipe because pound cake can easily turn out dry, rock solid, and/or lacking flavor.

But then I began adding cream cheese and sour cream to the cake batter. And my long history of pound cake disappointments began fading away.

Today I’m teaching you how to make my favorite cream cheese pound cake in a bundt pan. I’m confident this is the best pound cake and I’m showing you exactly why:

• Very buttery & very moist
• Not dry
• 1 bowl recipe
• Only 9 basic ingredients
• Dense, but not heavy as a brick
• Soft & smooth crumb
• A little tang from cream cheese
• Sweet & vanilla flavored

You can easily halve this recipe for a loaf pan or try my mini pound cakes recipe.