Cream Cheese Pound Cake

This easy, from scratch Cold Oven Cream Cheese Pound Cake is my favorite cake.  Partly, because it is the best cake I’ve ever had and mainly, because of the cookbook it comes from.  This recipe comes from the 2003 Washington St. United Methodist Church Cookbook, which my dear Aunt Martha gave me.  I refer to this cake as Aunt Maaa-tha’s Methodist Pound Cake.

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Cream Cheese Pound Cake Video

Easy Cream Cheese Pound Cake Recipe

Why Simple Cream Cheese Pound Cake?

This homemade, old fashioned cold oven cream cheese pound cake has all the attributes of a great pound cake:

  • Its delicious deep rich flavor
  • Its moist, dense, thick and tender texture
  • Its simplicity

What makes this cold oven cream cheese pound cake unique is:

  • Its additional density and tasty underlying tangy flavor.  
  • Its scrumptious crusty top.
Cold Oven Cream Cheese Pound Cake Recipe

Delightful Density and Tasty Tang

A pound cake using cream cheese will produce amazing density and mouthwatering tang. The combination of 3 sticks of butter and 8 oz. of cream cheese (think cheesecake) makes this probably the densest cake I’ve had (I mean this is a very good way).  

I’ve often thought if an intruder enters my home and I can’t get to my weapon of choice, I can just whirl this cream cheese pound cake at the intruder.  Its great density will knock them out long enough for me to get to my weapon of choice.

Cold Oven Pound Cake With A Crusty Top

This has a seriously crusty top (bottom after you invert it), which compliments the tangy taste and density so well.  Who doesn’t love a crusty pound cake crust.  The crusty top is formed from starting the pound cake in a cold oven, as opposed to a preheated oven.  You can’t go wrong with a cold oven pound cake.

Traditional Cream Cheese Pound Cake Recipe

This Old Fashioned Cake Is So Versatile

This cream cheese pound cake can just sit around the house and be whittled on throughout the day.  However, it can also be dressed up for a serious dinner party by baking it in an elegant bundt or adding a glaze.  Seriously this cake can be used for a million different occasions, anything from a Baptist pot luck to a Bar Mitzvah. 

I love baking this cake with almond flavoring and making it an almond cream cheese pound cake. However, it’s delicious with vanilla flavoring and probably most any flavoring you add.

Pound Cake Toppings

This old fashion cream cheese pound cake is also delicious naked or glazed or with a topping.  One of these toppings would be perfect:

  • Berries
  • Peaches
  • Cherries
  • Ice Cream
  • Whipped Cream

Cream Cheese Pound Cake Baking Tips

  • Have ingredients at room temperature
  • For the love of pound cake, don’t use low fat or no fat ingredients in your cream cheese pound cake. 
  • Mix butter and cream cheese well with an electric mixer before incorporating sugar.
  • Add sugar gradually and beat until light and fluffy. No gritty texture should remain.
  • Add eggs one at a time.  Beat each egg just until the yellow disappears. 
  • Sift you’re flour.  Really, sift your flour. This Norpro Hand Crank Sifter gets all the lumps out.
  • Don’t preheat your oven. This is a cold oven cream cheese pound cake.
  • As well as using a tube pan or a bundt pan you can also use 2 loaf pans and make cream cheese pound cake loaves or half the recipe and make it a cream cheese pound cake loaf.
  • Fill your pan or pans 2/3’s of the way full.
  • If you are using a bundt pan, this might make a bit to much batter. You can make 2 to 4 cupcakes with the excess batter. If you are using a tube pan there will not be excess batter.
  • Insert a long sharp knife or long wooden pick into the center of the pound cake to test for doneness.  It should come out clean or with a few crumbs when done.  If there’s clinging batter, it’s back in the oven.
Old Fashioned Cream Cheese Cake

Recommended Tools For Cold Oven Pound Cake

Recommended Pans For Pound Cake

Cream Cheese Cold Oven Pound Cake Recipe

How To Freeze Pound Cake

A huge attribute of pound cakes is they freeze so well.  At least 4 to 6 months.  In fact, I believe pound cakes are tastier after serving freezer time. 

To freeze the cake or a portion of the cake:

To freeze in slices:

More Amazing Cream Cheese Pound Cake Recipes

Cold Oven Cream Cheese Pound Cake
Print Jump to Recipe Pin Recipe

Cold Oven Cream Cheese Pound Cake

An easy, delicious, rich tangy and dense old fashion pound cake with an amazing crusty top. This recipe is a simple homemade southern delight.
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword Easy, cream cheese, old fashion, vanilla, southern, glaze, almond, best, bundt, desserts, classic, coffee, homemade, simple, frosting
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours
Servings 18 Slices
Calories 405kcal
Cost $5.50

Equipment

Ingredients

  • 8 ounces Cream cheese Room Temperature
  • cups Butter Room Temperature
  • 3 cups Sugar
  • 6 Eggs Room Temperature
  • 3 cups All purpose flour Sifted
  • ¼ tsp Salt
  • tsp Vanilla or Almond Live on the edge and try the almond

Instructions

  • I usually start this cake in a cold oven. However, you can preheat to 325°.
  • Cream butter and cream cheese until smooth, getting all the cream cheese lumps out.
    8 ounces Cream cheese, 1½ cups Butter
  • Add sugar gradually and beat until it's light and fluffy. Gritty texture should be gone.
    3 cups Sugar
  • Sift flour and salt.
    3 cups All purpose flour, ¼ tsp Salt
  • Add the flour alternately with the eggs to the cream sugar mixture.
    6 Eggs
  • Add vanilla or almond
    1½ tsp Vanilla or Almond
  • Pour batter into a well greased and floured large tube or bundt pan. You can also use 2 large loaf pans.
  • Bake at 325° for 1 hour and 30 minutes. I start checking mine at 1 hour and 15 minutes.
  • Insert a sharp knife or long wooden pick in middle of cake to verify it's done.
  • Let cool 10 – 15 minutes and invert

Notes

  • Have ingredients at room temperature
  • For the love of pound cake, don’t use low fat or no fat ingredients.  
  • Mix butter and cream cheese well with an electric mixer before incorporating sugar.
  • Add sugar gradually and beat until light and fluffy. No gritty texture should remain.
  • Add eggs one at a time.  Beat each egg just until the yellow disappears. 
  • Sift you’re flour.  Really, sift your flour. This Norpro Hand Crank Sifter gets all the lumps out.
  • Don’t preheat your oven. This is a cold oven cream cheese pound cake.
  • If using a bundt pan or loaf pan for this cream cheese pound cake, fill your pan or pans 2/3’s of the way full.
  • If you are using a bundt pan, this might make a bit to much batter. You can make 2 to 4 cupcakes with the excess batter. If you are using a tube pan there will not be excess batter.
  • Insert a long sharp knife or long wooden pick into the center of the pound cake to test for doneness.  It should come out clean or with a few crumbs when done.  If there’s clinging batter, it’s back in the oven.
 

Nutrition

Calories: 405kcal

104 Comments

    1. What is the temperature for the oven?

      1. Thanks so much. I didn’t realize I’d left out the temp.

        1. How much batter should you put in the pan to avoid cake rising over the pan?

          1. Hi there. I probably put in about 5/6’s of the batter if I’m using the traditional bundt pan. I usually make 4 medium cupcakes with the excess batter. I hope you enjoy this cream cheese pound cake if you make it. It’s my favorite pound cake. Please comment if you make it. Thanks for the question.

      2. I found the oven temp in the instructions.

        1. Yes, the oven temp is in the instructions in the recipe card. Hope this turns out well for you. Please let me know how you like it.

    2. 5 stars
      My mom made a cold oven pound cake and somehow the recipe became lost. This is a delicious and sentimental recipe! Thank you!

      1. I’m so glad you enjoyed this and it reminded you of your mom’s. This is my go to cake recipe. You can serve it almost anywhere.

      2. If using jumbo eggs(double yolk) how many eggs should you use.

        1. Sorry I’m just seeing this late. I would use 4 or 5 probably 5. This is a hard call. Please let me know how it turns out. Thanks for your question.

    3. Ann C Elliott says:

      How do you grease the pan so the cake won’t stick?

      1. This is an awesome question and I’ve got the best answer. It’s called Cake Release and is also known as Cake Goop. You can get it on Amazon and at Walmart for between $8 and $10 or you can make it. To make it add equal portions of melted shortening, oil and flour. I usually do 1 tablespoon of each. There are recipes for it on the web also. Just Google cake release or cake goop. After I grease my pan with my cake release, I then spray with Baker’s Joy. This works every time. I have not had a cake fail using this. Please let me know how this works for you. Thanks for the question.

  1. 5 stars
    Oh my gosh! Made this today and it’s gorgeous. Not cutting until tomorrow but the baby cake I made with extra was amazing.

    1. So glad it came out well. This is one of my favs and my go to cake. I love that it’s so dense and all that butta. Thanks for the comment.

      1. Did you use salted or unsalted butter?

        1. Hi, thanks for your question. I always use unsalted butter in my pound cakes. However, it’s not necessary. Please leave a comment if you make this cake and let me know how it turned out.

  2. Tamara Williams says:

    Lol when you don’t see your “notes” section until already in oven! I kept thinking, that’s pretty full! It’s all good! Rose about 2 inches above my pan ?

    1. Thanks for the comment. Yes, this makes a big ole cake. Hope it all turned out well and tasted delicious.

  3. If I’m making cupcakes instead of a cake…do I still use the same amount of cooking time and do you still fill the cupcake pan with 5/6 batter?

    1. I’ve made cupcakes with this recipe. Yes, reduce the cook time to 25 to 30 minutes. I fill them about 2/3’s full. Let me know how it turns out. Thanks for your question.

      1. Carolyn Cogburn says:

        5 stars
        I cannot tell you how many times I’ve made this cake. Enough that I memorized the ingredients and amounts and never have to look at the recipe! It’s made it’s way to family functions, church gatherings and funerals. I’ve always received compliments on it and never take any back home. It’s wonderful with fruit toppings and just plain with morning coffee.
        Thank you!

        1. That is so sweet. Thanks for this sweet comment. This is my go to cake. I always get compliments on it. I have to hide it from myself.

  4. Made this over the weekend, used 1tsp almond extract & 1/4 tsp vanilla. This will now be part of my holiday repertoire. Awesome recipe!

    1. Thanks for your kind comment. I’ve found this recipe to be a win win every time.

  5. One of the best cakes I have ever made. So buttery!!! I used 2 loaf pans so I could give one away and keep one. Will definitely make again!

    1. Cooking in 2 loaf pans is a great idea. I’ve done these in loaf pans and used as gifts also. What a tasty way to say Merry Christmas. Thanks so much for your sweet comment.

  6. 5 stars
    I made this cake about 2 weeks ago it was delicious! I am about to make it again for my daughters birthday! Thank you for sharing this recipe.

    1. I am so glad it worked out well for you. It’s such an easy cake and it tastes oh so good. Thanks for you sweet comment.

  7. I’ve made this cake a few times, but last few times when I took the cake out of the oven to cool, the cake fell sightly and the crust crumbled on top. Most of the crust came off the cake. What went wrong?

    1. Great question, I just Googled it and the post I read says overbeating your eggs can cause this. Overbeating your eggs can cause them to become to light and fluffy. This can cause your crust to crumble and separate from the cake as it cools. I hope this helps. Sorry that happened. Hopefully it still tasted good.

  8. Cindy Edmonds says:

    I’m wondering about the recipe not calling for baking powder since all-purpose flour is used. Just wanted to make sure before I made it. I do love almond flavoring in my pound cake!

    1. Hi, sorry for the late reply. I’m just getting this on 12/10. It does not need baking powder. It rises enough on its own. Trust me you will love this.

  9. Beverly Godfey says:

    I’ve made this cake several times and it is always delicious. It’s my go to pound cake recipe and I have many. No need to use other recipes when this one is heavenly. Thanks for sharing.

    1. Thanks so much for your lovely encouraging comment. I agree, you can’t beat this cake.

      1. 5 stars
        I am eager to try the recipe, but I have a question? If I use 2 loaf pans do I cook them at the same time?

        1. I have used loaf pans before. I would set the timer for 1 hour and start checking. I could go the full 1.5 hours with 2 loaf pans, but to be safe I would start checking at 1 hour. I have always had success with this cake whether it’s been in a bundt pan, loaf pan or mini loaf pans. Please let me know how it turns out. Thanks for the question.

  10. Denise Tilley says:

    5 stars
    I love this recipe! So easy and delicious ?

    1. Yes, I find it to be a super easy bake and always a crowd pleaser. Thanks for your kind words.

  11. I made this cake tonight and it ended up in the trash can it smelled wonderful baking took it out of the oven I stuck a toothpick in it came out clean then it started sinking turned it out on a plate and it went everywhere! It was not done all the way it was like it was half baked!! I don’t know what happened but I am going to try it again tomorrow!

    1. First of all, I’m very sorry this did not turn out for you. Please try it again. This is a super good cake. My tips are bake it in a 10 inch tube pan or 12 cup bundt pan. If I’m baking it in a bundt, sometimes I will take out a little batter and make 2 cupcakes. This is just to make sure the cake is not to big and will cook all the way. Sometimes I end up baking this cake for 1.5 hours and I put a piece of aluminum foil loosely over the top to prevent burning on top. Please let me know if you make it again. Thanks for your comment.

    2. I am trying this tonight for the first time using the cold oven method. I know our ovens are all different, but at 1:15 it is shaking like jello and is super wet when testing with a knife. I followed the recipe to a T. I am checking again in 15 minutes even though some of the sides and top are browning. I put a pan in the rack below as I was afraid it would boil over somehow. I can’t tell if that is pulling the heat away from cooking it. Just removed the extra pans after another ~10 minutes and will just check every 10 minutes from now. Sigh.

      1. 5 stars
        I removed the pans I had beneath it thinking it may have prevented it from properly cooking and checked q15 and at 1:45 it was perfect. It split a bit where it rose above the 10C pan I had but cannot ask for a better flavor! Thanks for sharing!

        1. Christy, thanks for letting me know. I am relieved this cream cheese pound cake came out perfect for you. I’ve had this cake take up to 1.5 hours for me in the past and that’s with no pan underneath. So glad you like it. Hope you’ll continue to enjoy it.

  12. 5 stars
    I love this cream cheese pound cake recipe! It makes a whole lot of cake. And the best part, I’ve tried freezing it for a good 2 months and it still tastes the same. Thank you for sharing this recipe!

    1. Thank you so much for your sweet comment. This cake freezes so well. You can get out what you need and put the rest back in the freezer. One of the reasons this is my go to cake.

  13. 5 stars
    This recipe is sooo good. We ate it with fresh homemade strawberry jam. I was also able to get 2 cakes out of this. Definitely a keeper in our home.

  14. 5 stars
    This recipe is sooo good. We ate it with fresh homemade strawberry jam. I was also able to get 2 cakes out of this , i didnt have unsalted butter and used regular and it still came out beautifully. Definitely a keeper in our home.

    1. Wow, thanks for the lovely comment. I’m so glad y’all loved it. Strawberry jam on top is a great idea. Thanks for sharing that.

  15. 5 stars
    Love this, with the extra batter a made 4 mini loaves, Yummie

    1. Hi, thanks for your sweet comment. I know, you can do some yummy stuff w/ that extra batter. My favorite pound cake, my go to. Thanks again.

  16. Yvonne Martinez says:

    1 star
    I was so excited to try this cold oven method and it seemed to be baking as usual with it taking 1.5 hours at the 325degree oven in a tube pan but….. to my disappointment when taken out and cooling it fell slightly and some of the cracked top came away From the cake. If that wasn’t bad enough after 20-25 minutes of cooling I tried inverting it and it immediately came away from the pan and the crust fell off. I am soooo upset that not only did I waste a bunch of expensive ingredients I can’t give this to a client as was planned. I won’t be using this recipe again nor a tube pan. I had read that over mixing the eggs can do that but don’t see how that can be avoided when you are alternating flour and eggs. Oh well, lesson learned.

    1. Yes, maybe pound cakes or bundt cakes just aren’t for you. Also, you should never cool a pound cake 20 – 25 minutes. They should cool just 10 to 12 minutes. You’re lucky it didn’t stick in the pan. This is a great cake. I am sorry it didn’t work for you.

  17. I made this fabulous poundcake on Thursday and by Sunday, there was only a slice or two left. My two guys love, love, love this…me too! Our 11 year old asked me to make it with fresh blueberries. Any idea on how this might turn out if I added a cup or more of fresh blueberries to the batter? Thanks again for a perfect poundcake recipe.

    1. First of all, thanks for the sweet comment and I’m so glad y’all loved it. It is truly a great cake. I think blueberries would be delicious in this. However, you will need to toss the blueberries in 1 tablespoon of flour before you put them in the batter. This will help them not to sink. Please see my blueberry cake with lemon glaze (sorry, can’t get the link to work) recipe for further instructions on this. Please let me know how this turns out.

  18. 5 stars
    This is the best pound cake I’ve ever had! I found mine came out best with the oven preheated, my family always requests this cake for holidays and special occasions ❤️

    1. What a lovely encouraging comment. Thank you so much. This is my go to cake. Always receives rave reviews.

  19. 5 stars
    Absolutely yummy. I made today. Had enough to make 6 cupcakes. I will definitely make again. Thanks for recipe.

    1. I know, this makes a lot of cake. So yummy. It’s my go to cake. Thanks for your sweet comment.

  20. 5 stars
    Excellent recipe! Lost my previous recipe and found this one. My family LOVED it and so did I. Will definitely be making it again.

    1. Thank you for this very sweet comment. I am so glad you and your family enjoyed this. This is my go to cake. So easy and delicious.

  21. I’m getting ready to make this? so if I make 2 with the extra I could probably make three bundt cakes?

    1. Very close to 3. Definitely 2.5 to 2.75. Do you have a loaf pan you could put the extra in or you can just have 2 full size bundts and a smaller one. Please let me know how it turns out. Thanks for the comment.

  22. 5 stars
    Really good pound cake! Love it so much I’m making it again today

    1. I love this. This is a great pound cake. It’s my go to cake. Thanks for the sweet comment.

  23. 5 stars
    Easy enough for me to try. I’ll let you know how it turns out

    1. Please let me know. It turns out perfect for me every time. I hope you find it as easy and delicious as I do. Thanks for your comment.

  24. Carrie johnson says:

    I made this cake for my senior citizen group meeting today. They all liked this cake it were just right not to sweet, very buttery. It came out amazingly, I had so many request that I make it again.. Because of the request to make again for our next meeting, I copied gave each members a copy of the recipe. Thank you for sharing with senior citzen group.

    1. Thank you for this sweet, sweet comment. This just warms my heart. I’m so glad this cream cheese pound cake was such a huge success for you and your group. I know it’s always a huge success for me and that’s why it’s my go to cake. Again, thanks so much.

  25. Can you use self rising flour?

    1. Hi, great question. I copied this blurb on substituting SR flour for AP flour in baking from Food 52, ” you should never substitute self-rising flour in place of all-purpose flour as the amount of leaveners (think: baking powder and baking soda), plus the amount of salt, will drastically alter your baked goods…and not for the better”. I’ve also heard you should not do that substitution. I would not do it. However, if you do, please let me know how it turns out. Also, this is really a delicious cake, so if you make it w/ AP flour, please let me know how it turns out. Thanks again for the question.

  26. So ready to try this! How long can the leftover batter for the cupcakes sit?

    1. That’s a great question. I would think, if it’s in a sealed container in the fridge a couple of days. I really hope you enjoy this and please let me know how it turns out. Thanks for checking in.

  27. 5 stars
    Oh my goodness! This is my new favorite pound cake!!!! I made it in two loaf pans because we like to slice off a piece to fit perfectly on a dessert plate. Strawberries (my favorite) are beginning to come in so I like to serve them together with a fresh dollop of whipped cream. Oh yum! This is so very easy and oh so very delicious. A must try for you still in doubt about starting with a cold oven and without baking powder.

    1. Wow, thanks for your awesome comment. This is my go to pound cake and it comes out perfect every bake. It does go great with strawberries and so many other toppings. Try starting it in a cold oven next time. You’ll love it.

  28. Mary Bates says:

    Do you measure flour before or after sifting?

    1. I do both, but just make sure you get 3 cups of sifted flour in the batter. Please let me know how it turns out. Thanks for your question.

  29. I always thought you had to add baking powder and salt when using all purpose flour. I’ve always used self rising flour.

    1. Hi, no there is no need to in this recipe. It rises a little without the powder and salt. It’s a large cake and doesn’t need to rise much. I encourage you to give it a bake. It is my favorite pound cake and I get so many compliments on it. Please let me know if you make it. Thanks for your question.

  30. David Mauritzen says:

    5 stars
    This is a DELICIOUS cake without icing or glaze. My buddy is smaller most I guess because this is way too much batter for mine. I have added one-third more of each ingredient and had enough for two cakes filling the pan about 2/3 full of batter. Likewise, I could reduce the ingredients by one-third for just one cake. I also only cooked mine for 75 minutes, I guess the smaller pan didn’t need as much cook time.

    1. This is great. Thanks for sharing how you adjusted your recipe for 2 pans. I am so glad this came out well. This is my go to cake and it always comes out perfectly. Thanks for you kind comment and I’m so glad you enjoyed the cream cheese pound cake.

  31. Great flavor, I used my Bundt pan, it fit fine. I was worried by some of the comments that it wouldn’t be done, so checked at 1 hr 15 minutes, it was done, wish I had checked at 1 hour, I would have taken it out then. I also preheated my oven, next time I will start with a cold oven. Since my husband is diabetic, I substituted 1 cup of Splenda and used 2 cups of sugar. I will use this recipe again, thank you!!

    1. Thanks for this lovely comment. I wish all ovens were the same, so we wouldn’t have this issue. I’m so glad it turned out well and was a success.

  32. Vickie Burnham says:

    5 stars
    I forgot to rate, sorry ? Vickie Burnham

  33. Tawanda Smith says:

    5 stars
    This cake is amazing, I made it the night before a picnic and, having been the first time, decided to taste a small slice (which I shared with my husband). It was so good that I got up early the next morning and made one for home as well. Needless to say the plate was completely clean when we left the picnic (someone even came back for the scraps). I did swap the AP for Cake flour, used a combo of vanilla and almond extracts, and made an almond glaze. AMAZE BALLS!!

    1. Wow, thanks for this sweet comment. I’m so, so glad you liked this recipe and it was a winner at the picnic. This is my go to cake and I love it.

  34. Sassy Nurse says:

    I made this cake today and used 1 cup of pineapple puree in it and the smell was amazing and the taste was wonderful. My family will love it hands down.

    1. Adding the pineapple puree is brilliant. What a yummy idea. This cream cheese pound cake is amazing and it seems like you elevated it to an even new level of yum with the pineapple. Thanks for your comment.

  35. Do I have to sift the flour

    1. Great question. No, you don’t have to sift the flour. I always do. Sifting your flour does break up lumps, which means you get a more accurate measurement. Sifted flour is also much lighter and airier than unsifted flour and is easier to mix into other ingredients when making batters and doughs. However, it is not necessary to sift your flour.

  36. have you ever made a 3 layer cake using this recipe

    1. I love this question. I have not done that with this recipe. However, I did make a 2 layer cake with my lemon buttermilk pound cake recipe and it worked out really well. I know this would make a good layer cake. I would probably try 2 thicker layers as opposed to 3 layers. Thanks for the question.

  37. Suzette F says:

    5 stars
    I made this cake with a Burnt Butter glaze and it was great!!!!

    1. This sounds absolutely delicious. Can you send me the recipe for the burnt butter glaze? Thanks for this encouraging comment. I’m so glad you enjoyed the cake.

  38. 5 stars
    I’ve made many cream cheese pounds cakes before but this was the first time I tried the cold oven method. I also used 3tsp of vanilla paste. I sifted my flour AND my sugar. This was most definitely the best pound cake I’ve ever made. I used my bundt pan and had enough leftover batter for 2 small loaf pans. It had a beautiful color and crust. Very light but amazing flavor and crumb ??. I froze slices, but they’re not lasting long.

    1. I love this. You can never go wrong with vanilla. This is also really good with almond extract. Yes, this is a big, big cake, so I’m glad you made the 2 small loaves. Thanks for this encouraging comment. Happy Baking.

  39. 5 stars
    Made this as my FIRST pound cake ever and I’m 63!!! I could tell from the batter how good the cake was going to be. I ended up with 7 extra cupcakes. I did sub the almond for the vanilla and it is sooo good!!! I have a gas oven and it was done after only 45 minutes. Thank you so much for this delicious recipe.

    1. Wow, this is such a kind comment. Thank you. This cold oven cream cheese pound cake never fails. It’s easy with simple ingredients. 45 minutes is a super quick baking time for this cream cheese pound cake. I’m so glad you like it.

  40. Have you ever used this recipe in an Easter lamb/bunny mold? If so, how much would you suggest I fill the bottom of mold to get it to rise up into the top half? Thanks!!

    1. This sounds very cute. I have not used this in an Easter lamb/bunny mold. However I do bake this cake and other pound cakes in different forms of bundt pans and my rule of thumb is fill it 2/3’s full. This is a really delicious cake. Please let me know how this turns out. Thanks for your question.

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