This Cream Cheese Pound Cake is a simple, delicious, and moist pound cake recipe that results in a perfectly crispy outer crust.
Whenever I think of pound cake, I think of a sweet lady named Linda Hughes. Mrs. Hughes was one of my teachers when I was in 6th grade, and few people have had a more profound effect on my life. She helped me through some tough times in my life, specifically in junior high and high school. She also quickly became a family friend. One thing we shared in common was the love of good food.
She was known for her signature pound cake. I remember one specific time where my dad helped to fix her car and she came to pick it up with one of her pound cakes in tow. You can read more about this sweet lady right below the recipe.
Now, this recipe isn’t hers, but if you want her classic pound cake recipe, you’ll find it in my cookbook. She was so kind to allow me to include it there.
No, this recipe isn’t hers, but is a family recipe my mom has used for decades. If you are looking for a homemade pound cake recipe that won’t have you tearing down the whole kitchen, this is the perfect, easy cream cheese pound cake recipe for you. It’s perfectly moist and dense in the center while still having that beloved crispy outer crust. You can serve it just as is or topped with fresh berries and a dollop of whipped cream. Either way, it’s simple but oh-so delicious! Enjoy!
Tips for the Perfect Pound Cake
- Make sure your ingredients are at room temperature, especially the cream cheese, butter, and eggs. This allows the cake ingredients to emulsify together resulting in the best texture.
- Make sure to measure your flour correctly. The method I recommend is to spoon the flour into a dry measuring cup and then use the back of a butter knife to level off the flour in the cup.
- Cream the cream cheese, butter, and sugar together very well. In this recipe, you start with creaming together the butter and the cream cheese. Then, you add in the sugar. Take your time on these two parts! The process typically takes about 5 minutes for each step. Yes, five whole minutes each step, so 10 minutes total. Trust me, it’s worth it in the end!
- Don’t over mix after adding the eggs. Once the eggs go into the batter, you want to mix just enough to get everything combined, but not too much. This is very unlike when you cream together the cream cheese, butter, and sugar. Minimal mixing here! Whipping too much air into the batter at this point can cause the cake to overflow and eventually fall.
- Don’t forget to grease and flour it well. I typically use a paper towel to smear vegetable shortening on the entire pan surface of a Bundt pan, dust the pan in all-purpose flour, and shake the excess flour out. Many have had success using homemade cake release. To do this, simply mix equal parts of all-purpose flour, vegetable shortening, and vegetable oil together until smooth. Then, use a pastry brush to coat the pan before adding the batter. Extra release can be stored in the fridge in an airtight container for several months.
- Be sure to pick the right pan! We tested many different Bundt cake pans but determined that the newer cake pans did the best with releasing the cake over our antique pans. I love this one.
- Make sure the cake is done. The cook time will vary based on the specific oven, pan type, etc. The cake should be golden brown and a toothpick inserted in the center should come out clean. A few moist crumbs are ok. I also typically check the temp of my cakes using an instant read thermometer. I shoot for between 208°F and 210°F.
How to Quickly Soften Cream Cheese
I’ve mentioned above the importance of bringing cream cheese to room temperature before creaming it together with the butter. It is important to soften your cream cheese so everything blends together easily. There are several ways you can soften cream cheese quickly. You can choose any of the following methods:
- Submerge in a large mixing bowl of warm water for about 10 minutes.
- Microwave the cream cheese in 15-second intervals.
- Leave out your cream cheese on the counter at room temperature for 30 minutes to an hour. This is my preferred method.
- Place in your hands while still in the packaging for about 15 minutes. Press the packaging back and forth in your palms until you can feel it is creamy and approximately room temperature.
What can I do if my pound cake sticks to the pan?
Oh no, a sticky pound cake can be a real bummer, but don’t worry! Here’s a quick guide to help you rescue that delicious treat:
- Give it time to cool: Sometimes, cakes need a bit of time to settle before they come out easily. Let it cool for about 15-20 minutes. If it’s still stuck, move to the next steps.
- Loosen the edges: Take a thin, flexible knife or a spatula and gently run it around the edges of the cake. This helps to separate the cake from the sides of the pan.
- Tap and shake: Place a plate or a wire rack over the top of the pan, then flip it upside down. Gently tap the bottom and sides of the pan. Sometimes, a little shaking can help the cake release.
- Use steam power: Place a damp kitchen towel over the top of the upside-down pan. The steam can help loosen the cake. Leave it for about 10-15 minutes before trying to remove the cake again.
- Try a warm water bath: Fill your sink with a couple of inches of hot water and sit the bottom of the cake pan in it for a few minutes. This can help loosen any parts that are sticking due to sugar.
- Freeze it: If all else fails, pop the cake (pan and all) into the freezer for about 30 minutes. The cold can sometimes help it contract slightly and come out more easily.
If nothing works, count your losses and turn the pieces into a trifle and punch bowl cake!
Why did my pound cake turn out like this?
Dense Cake: Could be due to overmixing, not enough leavening, or incorrect measuring of ingredients.
Dry Cake: Might be caused by overbaking or too much flour.
Sinking in the Middle: Often due to the cake being underbaked, too much leavening, or the oven temperature being too high.
Tips for Storing, Freezing, and Thawing Pound Cake
Storing Pound Cake
1. Cool Completely: Make sure the pound cake is completely cooled before wrapping and storing. Storing a warm cake can cause condensation, which leads to a soggy texture.
2. Wrapping: Wrap the pound cake tightly in plastic wrap. This helps to keep the moisture in and prevents the cake from drying out. For an extra layer of protection, you can wrap it in aluminum foil over the plastic wrap.
3. Airtight Container: Place the wrapped pound cake in an airtight container or a resealable plastic bag. This helps protect it from air and other odors in the fridge or pantry.
4. Room Temperature: If you plan to eat the pound cake within a few days, storing it at room temperature is fine. Keep it in a cool, dry place away from direct sunlight.
5. Refrigeration: If you need to store the cake for a longer period (up to a week), place the wrapped cake in the refrigerator. Refrigeration can sometimes dry out cakes, so make sure it’s well-wrapped.
Freezing Pound Cake
1. Prepping for Freezing: For best results, freeze pound cake when it’s as fresh as possible. You can freeze the whole cake or slice it into individual portions for easier thawing.
2. Double Wrapping: Wrap the pound cake tightly in plastic wrap, then wrap it again in aluminum foil. This double layer of protection helps prevent freezer burn and maintains the cake’s moisture and flavor.
3. Label and Date: Don’t forget to label your wrapped pound cake with the date it was frozen. This helps you keep track of how long it’s been in the freezer.
4. Freezing Slices: If you’re freezing individual slices, wrap each slice in plastic wrap, then place all the wrapped slices in a single layer inside a resealable freezer bag. This way, you can easily grab a slice or two whenever you want.
5. Freezer Storage: Store the pound cake in the coldest part of the freezer, not in the door. The back of the freezer maintains a more consistent temperature, which is better for long-term storage.
Thawing Pound Cake
1. Room Temperature: To thaw the cake, remove it from the freezer and let it sit at room temperature, still wrapped, for several hours or overnight. Keeping it wrapped while thawing helps retain moisture.
2. Quick Thaw: If you’re in a hurry, you can thaw slices in the microwave. Unwrap the slices and place them on a microwave-safe plate. Use the defrost setting for short intervals until the cake is soft.
3. Refreshing the Cake: For an extra touch, once thawed, you can warm slices in the oven at 300°F for about 10 minutes. This gives the pound cake a freshly baked feel.
Recipe Card
Crusty Cream Cheese Pound Cake
Ingredients
- 1 (8-ounce) package cream cheese, room temperature
- 1 1/2 cups unsalted butter, room temperature
- 3 cups sugar
- 1 teaspoon vanilla flavoring
- 1 teaspoon almond flavoring
- 6 eggs
- 1/2 teaspoon salt
- 3 cups all purpose flour
Instructions
- Preheat the oven to 300°F. Grease and flour a (10 to 12-cup) bundt pan.
- Use a mixer to cream the cream cheese, butter, and sugar together for 5 minutes.
- Add vanilla and almond flavorings; mix well. Add one egg at a time, mixing after each one until it is just incorporated. Don't over mix.
- Whisk the salt into the flour in another bowl, then gradually add the dry ingredients. Mix on medium speed until just combined. Scrape down the sides of the bowl and mix again, being cautious not to over mix.
- Pour into the prepared pan and bake for 1 hour and 25 minutes to 1 hour and 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 15 minutes in pan, then invert over serving dish and turn out.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
From Original Post – June 29, 2012
Whenever I think of pound cake, I think of a sweet lady named Linda Hughes. Well, actually, her name is now Linda Studdard, but more on that in a minute. Few people have had a more profound effect on my life. I was a quiet, introverted sixth grader when I first met Ms. Hughes. She was the new gifted teacher at school, and I didn’t take too well to change. I found myself in the back of the room, a little resistant to this new teacher. Her teaching style was different from what I was used to, and I quickly decided that I really didn’t want any part of it.
But Ms. Hughes saw something in me that I don’t think anyone else had ever seen (or had taken the time to see). Over the course of the next few years, I found a true friend in Ms. Hughes. In addition to being an amazing teacher and mentor, she helped me through some tough times in my life. Junior high and high school aren’t exactly easy for a guy named Stacey who isn’t full force into sports and hunting – remember, we’re in the deep South. She helped me find a place to fit in and nurtured my development.
The gifted program ended after eighth grade, but we stayed in touch. She became a family friend, and we shared a very special relationship. Somehow, we’ve always been there for each other. After a painful divorce, we helped her move. She gave me a fun summer job for several summers. I did the flowers and catering for her daughter’s wedding. She helped start my little boy out right with a huge collection of books for his library.
One day, my Dad worked on her car for her, and she thanked him with what my Dad still calls the best pound cake he’s ever had. I can still see her walking up the front hill with that still-warm pound cake. Several years ago, she found love again. While I couldn’t be happier for her, I regret that love took her 300 miles away. I don’t get to see her very often anymore, but when I do, I truly treasure those moments with her. She’s the kind of person I don’t have to see every day or even every month to still feel the connection that we have. She’s been such a huge influence in my life that nearly every day there is something I say or do that reminds me of her – that’s how I stay connected to her.
You know, I have two amazing parents, but I like to think Ms. Hughes (now Mrs. Studdard) helped raise me. She’s probably the reason that I had the courage to step out on a limb and start this blog. As a kid, I remember her joking with my parents that if something happened to them, she would get me. I wish there was some way that I could show her that I feel just as strongly about her. Well, maybe I just have…
Sha
I’ve made this pound cake several times before. I like to make a trifle with homemade pastry cream flavored with strawberry jam, fresh sliced strawberries and blueberries with whipped heavy cream flavored with strawberry extract. In the fall add nutmeg and cinnamon to batter. Then make chunky honey applesauce to spoon over cake slices. Great versatile pound cake recipe
I love this idea so much, Sha! Thanks for sharing!
Pamela
I have made this cake so many times. It is my go to pound cake and everyone loves it. I use double vanilla and my own farm eggs. It is fabulous.
Happy to hear this has become a tried and true for you!
Jackie
Is there another type of pan to use if you do not have a bundt cake pan?
A tube pan will also work.
kayla Akrong
Omg so so good
Glad you enjoyed it!
Mimi
Can you add lemon and lemon zest to give it a lemon taste? Would it change texture or anything?
Sure! That should work just fine. Enjoy!
Emily Nicolaou
This just replaced my family’s favorite pound cake recipe. It was so easy to make and was DELICIOUS. The question is, should I take it to my next family reunion and upstage my great aunt’s recipe or just take something else! Ha!! It was good with strawberries and whipped cream but I’m looking forward to warming up a slice with butter. Thanks!!
Ha! So glad to hear you loved it!!
Dawn Plant
What a wonderful tribute to your friend!
Definitely one of those teachers that you remember!
Kenneth
My dad made the best carrot cake I have ever had. I wish I would have gotten to write down all my parents recipes before they passed. I like this pound cake recipe. We need more of the passing down of family recipes so they do not get lost forever. Too many people think it should be a family secret but it should not. I to have always liked cooking. I hardly ever make things the same way twice like spaghetti meat sauce and chili or any other main dish. Always adding, substituting, or removing ingredients. Still would like to find a good carrot cake recipe like my dad made.
It’s so important to save those family memories. And I’m just like you – always changing and adjusting recipes.
Lois lamb
In 1974 a lady gave me a similar recipe. The flavoring she used was called vanilla butternut by the McCormick company. Have you ever used his flavoring?
I’ve seen many times, but never tried it.
Sherry Smith
Can’t wait to try this for my church small group , love all of your no fail recipes, love your stories just as much , they start my day with a smile !!!
Thanks so much for your sweet comments, Sherry! I hope you’ll enjoy!
Candace M Hardy
You can fold 2 cups of coconut in this recipe. And instead of using vanilla extract use coconut extract
Yum!!
Sara Sullivan
Definitely doesn’t cook at 300 for 1 hr, 25 min. Had to bake an additional 30 minutes at 350. Tastes delicious though!
Thanks for the feedback, Sara! I’ll definitely look into the cook time. Glad you enjoyed it, regardless.
Nancy V
Stacey,
What a wonderful tribute to your teacher. It is so heartwarming to see someone take the time to do that. It says a lot about both of you. I have a story of a very special teacher. It was my first grade teacher, Mildred Metcalf, in Stoughton, MA. Being the oldest, I was first to try “school.” I cried the first two weeks. I wanted my mother. I was happy doing things at home. Mrs. Metcalf treated me with kindness not reprimand. And, the crying got less each day. And, I found that I loved school! I helped her at recess and after school through 6th grade there. Then, I would come after school in junior and senior high. She took me to her home and her summer cottage. I played with her children. She took me shopping. (I ended up being the oldest of eight kids and money was tight. Those little gifts were a big help.) We cooked and we just talked. I married and had four children and we still stayed in touch and visited. She and her husband were both just wonderful caring people. She and I had a special bond. We were in contact until her passing. She made such an impression on me and made me a better person. I am happy that I let her know that many times. (Thank you, Stacey. Your memory of a special teacher triggered my memory of a special teacher.) Thank you to you and “Mrs. Hughes” for the recipes. I look forward to enjoying both of them! 🙂
What a wonderful story, Nancy! It’s really amazing the impact our teachers can have on our lives. I’m so fortune to have “Mrs. Hughes” just as you were to have had Mrs. Metcalf!
Tameko
OMG, Pound Cake without sifting! I cant wait to make this. Everyone should have someone like Mrs. Hughes.. Thanks for sharing!
The world would be a much better place if we all had Mrs. Hughes!!
Nena
A pound cake WITHOUT Crisco!!!! Thank you so much! 🙂
You’re welcome!
Teresa
Just got your cookbook in the mail. Baked this pound cake today and served it with strawberries and fresh whipped cream. OMGosh! Loved it!
Wonderful! I’m so glad it turned out well for you!!
B everly Shaffer
Stacey,
I was blessed by reading your heart warming story of Mrs Stoddard your former teacher. Thnaks for sharing your thoughts and sentiments and precious memorable moments in your life! You certialy sound like someone I would enjoy meeting and talking with. I appreciate your wensite and all your your yummy recipes form you,and your family.:) Hugs and Prayers!
Thanks so much, Beverly!
Ric Jones
Great story and tribute to Mrs. Hughes; reminds me of Mrs. Griffin, my 7th grade English Teacher (also my favorite teacher). This is my go-to recipe for a great pound cake every time.
She is such a special person to me. So glad you enjoy the recipe!
Marijean Hadley
This IS the best pound cake EVER. It is the recipe my mother-in-law gave me years ago.
Chim Stewart
Wow, Stacey, this so beautifully written! I remember there always being a cake on her counter–never had this one, but I do remember a yellow (butter, maybe?) cake with chocolate frosting that she used to make… YUM. Maybe together one of us can weasel that recipe from her, too 🙂
Sounds like a challenge to me. Let’s do it!
Patti
This is the best cake I have ever eaten. It’s wonderful all by itself and even better with berries and a dollup of whipped cream. I recommend it highly.
Stacy – it’s nice to recognize a friend like Mrs. Studdard. We often are so involved in our own lives we forget to take the time to thank someone who has made such an impression. When the person is gone, it is too late.
Linda Hughes Studdard
Dear Stacey,
You just brought tears to my eyes! Throughout the 39 years that I taught, it was my goal “to make a difference in the life of a child”! Thank you for your kind words!
It was always a special joy to me to discover the often “hidden” talents in my students. As I have told you repeatedly, you are the Most Creative Individual that I have the privilege to teach. Unfortunately, regular classes do not always recognize creativity…it is not just being good at art!!!
I look forward to hearing about your son as he grows and develops.
Here is the pound cake recipe:
Plain Cold Oven Cake
2 sticks butter
1/2 cup Crisco
3 cups sugar
Beat these ingredients until fluffyl
Add 5 eggs (one at a time) beat well after adding each egg.
Add 3 cups plain flour
1 cup milk
Alternate adding the flour/milk.
I do 1 cup flour, 1/2 cup milk, 1 cup flour, 1/2 cup milk, and end with 1 cup flour.
Beat well after each addition.
Then beat in 1 TBLS vanilla, and 1/2 tsp almond flavoring.
Spray a Bundt pan with Baker’s Secret. Fill to 1″ of top of pan (there may be some batter left over.
* Place in a COLD oven. do not preheat. Turn oven to 325 degrees. Bake 1 hr. or until tester comes out clean.
Keeps well. this is my favorite all-occasion cake.
Nancy
Thank you Mrs. Studdard for being such an inspiration to Stacey. Obviously you made a lasting impression with him. I don’t imagine too many former students take the time to thank their teachers/mentors for the difference they made in their lives. You deserved Stacey’s pat on the back. Thank you also for your special pound cake recipe. I will be making it soon!
Rebecca Nostrant
What a wonderful Testimony/story about your life and the Teacher. Thanks for taking the time to share. I will try this pound cake soon. Rebecca aka Goldie
Thanks, Goldie! I hope you will enjoy it!
Debbie Strum
Made this wonderful pound cake last night and it is WONderful! I only made 1/3 of the recipe and baked it in a small loaf pan ’cause I knew just my looking at it that it was gonna be adictive (and it IS)!! I’m so glad that you allowed Mrs. Hughes to mentor you and become a friend. Every kid should be so fortunate! So glad you’ve been able to maintain such a special relationship with each other that distance can’t sever.
I’m so glad you enjoyed the cake! It sure doesn’t last long at our house! You are so right – every kid should be so fortunate to have a “Ms. Hughes”!
Takera
Hmmm…I may try the one third version and go with the smaller portion. Great idea. Do you just divide all ingredients by three?
Jackie @Syrup and Biscuits
What a lovely story, Stacey! I feel like I know Mrs. Hughes.
I made a cream cheese pound cake recently for a family celebration using a family recipe. The thing was so moist it fell apart into three pieces when I tried to get it out of the pan! Tasted might good but not suitable for a photo session!
Karen
I enjoyed reading your post; you have a wonderful way of conveying your sentiments. The recipe sounds so good, I hope to try it soon.
Thanks, Karen! I hope you’ll enjoy it!
D.a Nell
cant wait to try this pound cake with a good cold glass of milk or a quick cup of coffee and the store behind it make it taste even better
Thanks so much!!
Peggy
What a beautiful tribute to my friend Linda! Thank you, Stacey!!
She a very special lady! Thanks, Peggy!
Tina
Tears in my eyes…a wonderful tribute to the former Ms. Hughes!
This cake sounds amazing! Thanks!
Thanks, Tina!
Raynita
I am sure you just showed her how important she is to you;) This story gave me chills (the good kind)and I am very sure when I make this cake, it’s going to give me the good kind also. Yummy!
Thanks, Raynita
Thanks, Raynita! You are so sweet!