Southern Cream Cheese Pound Cake (My Grandma's Recipe)

I tested this classic pound cake recipe more than a dozen times to get it just like my Grandmother's. Rich, buttery, and soft with that perfect crackly golden crust - this Southern Cream Cheese Pound Cake recipe is pure Grandma in every bite.

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If you ever wished you could bake a buttery, tender, and moist cake that makes your eyes roll back in your head, this recipe is for you. This Classic Southern Pound Cake has the rich flavor and velvety crumb that only come from cream cheese, real butter, and a whole lot of love.

I tested this recipe more than ten times trying to capture the flavor, texture, and rise of my grandmother's cake. I experimented with self-rising and all-purpose flours, cut the sugar, and skipping the baking soda. I even tried halving it to bake in a loaf pan, but nothing came close to hers.

When I finally stopped trying to improve on perfection and just baked it her way, everything clicked. This version, made in a tube pan just like my Grandma's, is the one. My husband brought every test batch to the ER for his coworkers to taste, and this was their unanimous favorite. I'm pretty sure Grandma would agree, and I think you will too!

Why You'll Love This Recipe

• Classic Flavor - Sweet, buttery, and rich with a hint of vanilla.
• Perfect Texture - Dense but tender with a fine crumb that melts in your mouth.
• Crowd Pleaser - Big enough to serve a party, or just enjoy all week long.
• Easy to Customize - Simple base that can be flavored with citrus, almond, or spice.
• Freezer Friendly - Stays fresh for months when properly wrapped and stored.

Ingredients & Substitutions

The photo below shows everything you need to make this cake. It's a bit different from the pound of sugar, pound of eggs, and pound of butter found in an old-fashioned pound cake recipe, but it's what my Grandma used, and you don't argue with Grandma. Let's go over her ingredients and how you can adjust them if needed.

• Cake Flour - My Grandma used White Lily Flour, which is a very soft Winter wheat, but you can use cake flour to get the same soft, tender crumb. If you do not have it, you can make your own by measuring out 3 ¼ cups of all-purpose flour, removing 6 ½ tablespoons, and replacing that amount with cornstarch.
• Baking soda - Most classic pound cake recipes don't include leaveners, but my Grandma always added "a pinch" of baking soda, and I wanted to stay true to her vibe. You can leave it out if you want to stay true to the pound cake tradition or if you don't have it.
• Cream Cheese - Regular full-fat cream cheese (not whipped or low-fat) adds richness and structure.
• Butter - Use unsalted butter at room temperature for the best flavor and texture.
• Vanilla Bean Paste - Adds deep flavor and those little flecks of vanilla. You can substitute vanilla extract if that is what you have.
• Eggs - Six large eggs give this cake its signature pound cake texture. Be sure they are at room temperature before mixing. If your eggs are cold, simply place them in a large container and cover them with warm water from the tap for about 10 to 15 minutes.

See recipe card below for a full list of ingredients and measurements.

Variations

There are plenty of ways to make this pound cake your own. Try one of these ideas:

• Lemon Pound Cake - Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter.
• Almond Pound Cake - Replace half the vanilla with almond extract.
• Marble Pound Cake - Remove 1 cup of batter and stir in 2 tablespoons of cocoa powder. Swirl it in with a knife before baking.
• Brown Sugar Pound Cake - Swap half the granulated sugar for light brown sugar for a deeper caramel flavor.
• Glazed Pound Cake - Drizzle with a simple icing made from powdered sugar and milk or lemon juice once cooled.

Equipment You'll Need

You only need a few basic baking tools for this recipe. A stand mixer makes it easy to cream the butter and sugar until fluffy, which is the key to a perfect pound cake, but you can use a hand mixer, or even a large wooden spoon if you have good arm muscles.

A 10-inch tube pan or bundt pan ensures the cake bakes evenly and gets that beautiful golden crust. Preparation of each pan is the same. I like to spread a thin layer of butter or oil on the inside of my pan, sprinkle flour over it, turn the pan over the sink or trash can, and tap out the excess.

Quick Recipe Video

Step-by-Step Instructions

Take a deep breath. Pound cakes are meant to be slow and steady. Follow along with these steps and you'll have a perfect slice of Southern comfort in just a couple of hours.

• Step 1: Heat oven to 325 F. Use a pastry brush, or paper towel, to coat all exposed surfaces of a 10-inch tube pan, or bundt pan, in softened butter, then lightly dust with flour, tapping out the excess.
• Step 2: Combine the cake flour, salt, and baking soda in a small bowl. Set aside.

Step 3: In the bowl of a stand mixer with the paddle attachment, or a large bowl with a hand mixer, beat the butter and cream cheese together for about 60 seconds, until smooth.

Step 4: Gradually add the sugar, beating on medium-high speed for 5 minutes, or until the mixture is very light and fluffy. This step creates the air that gives the cake lift, so do not rush it.

Step 5: Beat in the eggs one at a time, about 30 seconds after each addition, adding the vanilla bean paste with the last egg.

Step 6: So that you don't overbeat the batter, fold in the flour mixture by hand, using a rubber spatula. Mix just until combined. Do not overmix.

Step 7: Scoop the batter into the prepared pan.

Step 8: Smooth the top with a spatula.

Step 8: Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted into the center comes out clean.

Finish: Cool in the pan on a wire rack for 15 minutes. Carefully use a small butter knife, or offset spatula, to loosen the cake from the sides. Remove the cake and place smooth side down, crackly crust up, on the rack. Cool completely before slicing and serving. I know - doing the grown up and responsible thing is hard, but I believe in you.

Serving Suggestions

Serve slices plain, or top with fresh marinated berries and whipped cream. For something a little extra special, drizzle with a light lemon glaze or toasted coconut. This cake is also amazing lightly toasted with a pat of butter for breakfast and brunch.

Prevent Common Problems

• Cracked Top - Normal for pound cakes. It means your cake rose beautifully.
• Dense Texture - Be sure your ingredients are at room temperature and you beat the butter and sugar for the full 5 minutes.
• Dry Cake - Check your oven temperature with a basic oven thermometer to prevent overcooking your cake. Adjust the temperature before baking.
• Cake Sticking to Pan - Thoroughly grease and flour the pan as directed, or use a baking spray with flour.

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