southern cream cheese pound cake

This classic, traditional southern cream cheese pound cake is melt in your mouth delicious and simple to make.

Classic Melt In Your Mouth Pound Cake

Easy classic pound cake is the answer

Do you ever need to make a serious dessert, but you don’t want to put serious dessert effort into it? Pound Cake!!!!!

POUND CAKE!!! Yes, a simple and easy classic pound cake recipe’s  your answer.

Pound Cake is a hassle free, low effort recipe that looks and taste like you spent all day baking it.

In this post I’ll give you a traditional southern cream cheese  pound cake recipe that will melt in your mouth, the pros of pound cake and pound cake baking tips that will help you make the perfect pound cake.

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My mouth melting pound cake story

For those of us born and raised in the South, pound cake is it’s own food group. 

It was that way at my house.  Whether my mom needed a dessert for the church potluck or a friend’s dinner party, pound cake was her go to.  She’d pull out one of her old fashion pound cake recipes and make a beautiful, scrumptious cake every time.

Since pound cake is in my genes (I’m sure some of the pounds from pound cake have made there way to my jeans, but I digress), I can’t help but love it and make it.

But it doesn’t stop there, after I make it I love to share it, whether it be at an event or with a neighbor.  I feel so happy and proud when others love my pound cake.

Though I’m not sharing an actual pound cake with you, I hope you enjoy reading this post, gain some pound cake knowledge and make the amazing traditional pound cake recipe below.

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What is traditional pound cake And what does a pound cake taste like?

Pound cake is typically a wonderful, rich, buttery and dense that is not overly sweet. 

The main pound cake ingredients are butter, sugar, eggs and flour. 

Most pound cakes today add a dairy, whether it’s cream cheese, buttermilk, sour cream or whipping cream.

Pound cakes come in all different types of flavors.

Why is it called pound cake?

Original pound cake recipes, that date back to the 1700’s, called for a pound of butter, a pound of sugar, a pound of flour and a pound of eggs. Since that time such things as artificial leaveners, that reduce the density of the cake, and flavorings have been added.

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Why bake a classic pound cake recipe? (The pros of pound cake)

  • It’s easy and simple to make.
  • Most pound cakes require 4 – 10 simple ingredients.
  • You probably have all or most of the ingredients on hand.
  • There are so many different flavors.
  • This cake is ready  once released from the pan.  No primping, icing or decorating.
  • It is also amazing with a frosting, ganache or glaze, if you wish.
  • Top it with so many different toppings including: fruits, sauces, ice cream, Nutella, etc.
  • Perfect for almost any occasion.
  • You can bake it in a bundt and create an elegant cake that’s perfect for any dinner party.
  • It totes and travels well, especially if it’s not iced.
  • It’s a filling cake, so it goes a long way.
  • It freezes really well, so you can bake ahead and freeze the left overs.
  • You will be a Betty cROCK Star wherever you serve this.
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Tips for baking an award winning pound cake recipe

  • Have ingredients at room temperature
  • For the love of pound cake, use real ingredients (butter) and full fat ingredients.  
  • Cream butter 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. 
  • Grease your pan well, especially if you’re using a bundt pan.
  • Insert a long sharp knife or long wooden pick into the center of the 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.


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Recommended Pound cake pans Found on amazon

Pound cakes are usually baked in one of these three types of pans:

You can bake a pound cake in a 13×9 pan, 9×9 pan or 8×8 pan.  However, most pound cakes are done in one of the three pans listed above.

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How do you preserve a 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. 

How to freeze pound cake slices

  • You can wrap your slices individually in plastic wrap and aluminum foil or only aluminum foil.  Then place them in a freezer storage bag or container.
  • You can also slice the cake and put slices of parchment paper  between the slices.  Then wrap the sliced cake just like wrapping the whole cake or portion of the cake above.


I know most people aren’t the pound cake  aficionado and evangelist that I am.  But, I hope you will see what a simple, practical and delicious cake it is.  Mostly, I hope you will make this cream cheese pound cake recipe and that you find it every bit as delicious as I do.

In case you have any queries regarding the recipe feel free to reach out via the comment section or the contact page. Also, if you have tried this recipe, I would love to hear about your experiences.

I have linked to our related recipes below and I’m sure you will love them.

Different pound cake recipe Flavors that will melt in your mouth

Melt in your mouth pound cake

Cold Oven Cream Cheese Pound Cake
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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



  • 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


  • 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


  • 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.


Calories: 405kcal


    1. This is a good old fashion and delicious pound cake. A classic.

    1. Any pound cake fan will love this cake.

  1. I love cream cheese in a cake batter.

    1. I know. It gives this a cake a great dense texture.

    1. Tea, coffee, milk, vodka, this is a perfect companion for almost anything.

  2. 5 stars
    Looks so good! I love pound cake, especially when it’s chilled!

    1. You are not kidding. Pound cake straight out of the fridge, Hello.

  3. I am not a cake person – but I do like pound cake because it is more dense than regular cake. I love all the variations you show as well. I like a recipe that can be changed up with the seasons!

  4. Mmm, I’m also a fan of pound cake after it’s been frozen – and that’s a great story about pound cake being its own food group. The cold oven sounds worth a try.

    1. The crunchy top created by starting it in a cold oven is amazing.

  5. LaRena Fry says:

    5 stars
    A classic cake is so versatile. Thanks for sharing the perfect way to freeze it.

  6. 5 stars
    A great treat for kids and they will be excited to eat this delicious pound cake.

  7. 5 stars
    I love pound cakes and this one looks absolutely delicious. Thank you for sharing to make the perfect pound cake.

    1. Oh, this is amazing. Thanks for your kind words.

  8. 5 stars
    Love this pound cake, easy to make! Taste great.

    1. Thanks so much for your comment. This is truly a classic cake and it’s so easy to make. Glad you enjoyed it.

  9. Carol E Merrick says:

    5 stars
    I made this today! I must say it’s delicious! Dense but very moist with a wonderful butter slightly sweet flavor! One of the best I’ve tasted!

    1. Hi, thanks for letting me know. As I tell everyone, this is my go to cake. Love it’s denseness and flavor. I’m so glad you enjoyed it. Happy baking.

  10. Excellent. Left out the flavoring but topped it. Still outstanding. 100% thumbs up,

    1. I’m so glad this turned out well for you. I’ve left out the flavoring before and it still came out good. I don’t think you can loose with this cake. Thanks for your kind words.

  11. It’s in the oven! Will let you know how it turns out.

    1. How’d it work. Hoping it’s a delicious beauty. Thanks for the comment.

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