There is nothing quite like a classic homemade pound cake. Rich, buttery, soft, and beautifully dense, this Cream Cheese Pound Cake is the kind of dessert that feels comforting from the very first bite.
Made with cream cheese, sour cream, butter, eggs, sugar, and cake flour, this recipe creates a moist and tender cake with an old-fashioned flavor that tastes like it came straight from Grandma’s kitchen. It is perfect for holidays, potlucks, family dinners, or a simple afternoon treat with coffee or tea.
Ingredients
- 1 cup cream cheese, softened
- 1 cup sour cream
- 4 sticks unsalted butter, softened
2 cups total - 3 cups granulated sugar
- 7 large eggs
- 1 teaspoon vanilla extract
- 3 ½ cups cake flour
Instructions
Step 1: Prepare the Pan
Preheat your oven to 300°F / 150°C.
Grease and flour a Bundt pan or tube pan very well to prevent sticking.
Step 2: Cream the Butter Mixture
In a large mixing bowl, combine the softened cream cheese, sour cream, butter, and granulated sugar.
Beat for about 7 minutes, or until the mixture becomes light, fluffy, and creamy. This step helps create a smooth texture and a tender crumb.
Step 3: Add the Eggs
Add the eggs one at a time, mixing well after each addition.
Take your time with this step so the batter stays smooth and evenly blended.
Step 4: Add the Vanilla
Mix in the vanilla extract until fully combined.
Step 5: Add the Cake Flour
Gradually add the cake flour on low speed.
Mix only until the flour is just incorporated. Avoid overmixing, as this can make the cake heavy or tough.
Step 6: Bake the Pound Cake
Pour the batter evenly into the prepared pan and smooth the top.
Bake for about 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
The cake should be golden on the outside and firm but tender inside.
Step 7: Cool Before Serving
Allow the cake to cool in the pan for 10 minutes.
Carefully turn it out onto a wire rack and let it cool completely before slicing.
Serving Suggestions
This cream cheese pound cake is delicious served plain, but you can also dress it up with powdered sugar, fresh berries, whipped cream, chocolate drizzle, caramel sauce, or berry compote.
It pairs beautifully with coffee, tea, milk, or a scoop of vanilla ice cream.
Tips for Best Results
- Make sure the cream cheese, butter, and eggs are at room temperature before mixing.
- Beat the butter, cream cheese, sour cream, and sugar long enough for a fluffy texture.
- Use cake flour for a softer, more delicate crumb.
- Do not overmix once the flour is added.
- Grease and flour the pan well so the cake releases cleanly.
- Let the cake cool before slicing for the best texture.
Storage
Store the pound cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
This Million Dollar Cream Cheese Pound Cake is rich, moist, buttery, and full of classic homemade flavor. The combination of cream cheese and sour cream gives the cake a tender texture and luxurious taste, while the slow baking method helps create a beautiful golden crust.
Whether served plain or topped with fruit, glaze, or whipped cream, this pound cake is a timeless dessert that works for almost any occasion. It is simple, elegant, and the kind of recipe you will want to make again and again.
