Cream Cheese Pound Cake


This cream cheese pound cake recipe transforms a few simple ingredients into a delicious and delectable treat. A cream cheese pound cake is a rich, moist, and flavorful cake that everyone enjoys.

Prep Time: 15 minutes
Cook Time: 1 Hour 15 minutes
Cool Time: 5 minutes
Total Time: 1 Hour 35 minutes


  • 1 ½ cups unsalted butter softened
  • 8 ounces cream cheese softened
  • 2 ½ cups sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • ½ teaspoon salt



  1. A bundt pan should be greased and floured. Preheated the oven to 325 degrees F.
  2. With a stand mixer*beat the butter and cream cheese on medium speed for about 2 minutes, or until completely mixed. Continue to beat for another 3 minutes after adding the sugar.
  3. Add the eggs one at a time, beating thoroughly after each addition. Blend in the vanilla extract.
  4. In a mixing basin, whisk together the flour, cornstarch, and salt a few times. Toss in a small amount at a time until well absorbed into the butter mixture.
  5. Pour the batter into the pan that has been prepared. Preheat the oven to 350°F and bake for 65-75 minutes, or until a toothpick inserted 1 inch from the edge comes out clean.
  6. Cool for 5 minutes in the pan before removing from the pan to cool completely.


  • Check that all of the components are at room temperature.
  • Longer beating of the butter/sugar mixture adds air to the batter, which aids in rising.
  • Make sure the flour is measured by spooning it into the measuring cup (not scooping the flour).
  • If you overmix the cake after adding the flour, it will become dense.
  • To cool completely, invert onto a wire rack.
  • Glaze (optional): 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1 1/2 tablespoons milk To make a thin glaze, whisk in a little additional milk (up to 3 tablespoons). Allow the glaze to set after brushing or drizzling it over the cooled pound cake.


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