Cream Cheese Pound Cake

Poundcake. For some reason, every single time I think of pound cake I think of little old grandmas and Sarah Lee. Why? I have no idea, it’s just a thing. I also don’t make a lot of pound cake. Not that I have anything against it, it just seems kinda mundane to me next to candy bar cupcakes and goodie-filled cookies. If your thoughts on pound cake are at all similar to what mine were, allow me to change your mind.

This Lemon Cream Cheese Pound Cake will open up a brand new world of pound cake consideration and will literally have you secretly escaping to the kitchen to nibble on it. A magical crust develops on the top of this cake that’s so incredible, I seriously wanted to the slice the top off (well, actually the bottom once you flip it) and keep it all to myself. Yes, it is that good.

This cream cheese pound cake is definitely dense – like you didn’t know that. So, one cake can feed a pretty large group of people. It’s really perfect for summer barbeques and even better if you toss it on the grill for a few minutes and serve with fresh summer fruit like blueberries or grilled pineapple. I opted to plate it up with fresh whipped cream and Grand Marnier soaked strawberries. Any way you serve it, I’m betting it will be hit!

Cream Cheese Pound Cake

Yield: 14 slices


1 (8 ounce) package cream cheese, softened
1 1/2 cups butter, softened
zest of 4 lemons
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tablespoon vanilla extract


1. Preheat oven to 325 degrees F. Grease and flour a 10 inch bundt pan.

2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter and cream cheese until smooth.

3. In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.

4. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla and mix thoroughly.

5. Pour into prepared pan. Bake at 325 degrees F for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.


- Store cake at room temperature in an airtight container for up to 3 days.
- Recipe adapted from allrecipes.

Copyright © My Baking Addiction

63 Responses to “Cream Cheese Pound Cake”

  1. Maris (In Good Taste) — June 10, 2011 at 5:17 am

    This has got to be the all time perfect pound cake!

  2. Apron Appeal — June 10, 2011 at 5:38 am

    lemon and cream cheese…mmm that sounds all smooth and soft. Can food taste smooth and soft? I guess i should make some and find out.

  3. Lauren at Keep It Sweet — June 10, 2011 at 6:27 am

    I love the addition of cream cheese to pound cakes! I also like the way you think with that fresh whipped cream on top!

  4. So rustic and perfectly summery! :)

  5. Alison — June 10, 2011 at 8:35 am

    I am in search of a crusty delicious pound cake. I am going to have to try this one and fast!

  6. Maria — June 10, 2011 at 8:55 am

    Making right now!

  7. Urban Wife — June 10, 2011 at 9:29 am

    Your photographs are lovely! Like you, I’m not really a huge poundcake fan but this one might just change my mind.

  8. Becca — June 10, 2011 at 10:03 am

    Wow, that looks really pretty. I love pound cake crust; sometimes it’s the best part of the cake! :P

  9. Vimitha — June 10, 2011 at 10:53 am

    The cake has got a great texture and looks so soft and perfectly done..

  10. Tara @ Chip Chip Hooray — June 10, 2011 at 11:15 am

    Mmm, that teaser picture on FB did not disappoint!!

  11. Leanne @ Healthful Pursuit — June 10, 2011 at 11:35 am

    Yum! I don’t know if I’ve ever had pound cake. I know my grandma really likes it! hehe Your version looks so perfectly baked!

  12. Rachel @ Not Rachael Ray — June 10, 2011 at 11:54 am

    Yum! I love all the lemon in this, and Grand Marnier soaked strawberries? Perfection!

  13. Kitchen Mixer — June 10, 2011 at 1:14 pm

    Wow, these look awesome. I can’t wait to try these out when I get home tonight.

  14. Barbara | Creative Culinary — June 10, 2011 at 1:20 pm

    Glad you have discovered the wonderfulness of pound cake. I make a similar one with ricotta cheese and that combination is, like yours, simply amazing with fruit. Grand Marnier…um, yeah! :)

  15. thepickyeater — June 10, 2011 at 1:36 pm

    every post of yours is mouthwatering !! happy baking :D the images are gorgeous !

  16. Bethany Larrabee — June 10, 2011 at 1:44 pm

    Oh yeah…that looks sooooo good! Almost strawberry season here in Maine too!

  17. Jaye Anne — June 10, 2011 at 2:10 pm

    Wow that sounds amazing! I will have to use it tomorrow at my daughter’s first birthday party! I was just looking for a good summer cake recipe :-)

  18. teri@thefreshmancook — June 10, 2011 at 2:46 pm

    You are right. When I think of pound cake I think Sara Lee and Grandma. They are both good, but yours sounds so much better!! I plan on making it for a party this weekend. Thanks for a great post!!

  19. Hannah at FleurDeLicious — June 10, 2011 at 3:29 pm

    Cream cheese does magical things for pound cake! And lots of other thing. A great go-to recipe, and gorgeous photos as usual. Thanks for sharing!

  20. Paula — June 10, 2011 at 5:34 pm

    Great looking cake, beautifully photographed and soaking the strawberries in Grand Marnier…brilliant!

  21. Happy When Not Hungry — June 10, 2011 at 6:13 pm

    Wow this looks beautiful and sooo delicious! Def will be trying this one :-)

  22. Amanda — June 10, 2011 at 6:18 pm

    I adore cream cheese pound cake… what a beautiful presentation!

  23. Wenderly — June 10, 2011 at 8:22 pm

    This has my name all over it…

  24. Stefanie — June 10, 2011 at 8:46 pm

    I saw this on facebook and made sure to check it out. Cream cheese and lemon sound like a perfect addition to pound cake to make it that much better! Looks delicious!

  25. kyleen — June 10, 2011 at 9:35 pm

    I’ve made this before and it tastes so good. Amazing photos as always.

  26. The sugary crust is my favorite part of pound cakes! I always pick that part off before the cake ever hits the plate.

  27. Katrina — June 11, 2011 at 5:17 pm

    Mmmm love this!

  28. Kristen — June 12, 2011 at 7:38 pm

    I love pound cake and this one looks amazing!

  29. Eating Deliciously — June 13, 2011 at 9:50 am

    Made the pound cake this weekend and it was delicious!

  30. Lori @ RecipeGirl — June 14, 2011 at 10:09 am

    It’s beautiful! And if you add a sprinkle of blueberries, you’ve got yourself a 4th of July recipe too!

  31. Brooke (Baking with Basil) — June 14, 2011 at 12:06 pm

    This sounds wonderfully amazing! I wish I would have gotten online this weekend, we were looking for a pound cake to use up the fresh strawberries. This recipe would have been perfect.

  32. krystal — June 14, 2011 at 7:00 pm

    um in your directions i dnt think u mentioned anything about adding the cream cheese

    • Jamie — June 14th, 2011 at 8:59 pm


      I actually left out the word cheese, it has been corrected. Thanks for bringing this to my attention.

  33. Jen @ My Kitchen Addiction — June 15, 2011 at 10:50 am

    Fabulous! I adore pound cake… My mom and grandmother made it all the time when I was young, and it has been a favorite ever since.

    I tried a cream cheese pound cake recipe from a very famous pastry chef (who remain unnamed) that turned out HORRIBLY… I loved the idea, but hadn’t gotten back to trying it again. I think I will give it another shot with your recipe instead. It looks simply lovely!

  34. Karla — June 15, 2011 at 11:28 am

    I made the pound cake this past weekend and it was amazing!! So delish!!

    • Jamie — June 15th, 2011 at 11:39 am

      I am so happy you enjoyed the cake! Thanks for letting me know.

  35. S — June 18, 2011 at 10:34 pm

    I really want to bake this tomorrow, but don’t have a bundt pan – could I cut the recipe in half and bake in an 8×4 loaf pan?

    Any insight would help – thanks!!

    • Jamie — June 19th, 2011 at 11:52 am

      I am thinking that would work out just fine. You’ll definitely have to adjust the baking time. I’m not sure about specifics because I have never adjusted this recipe to a loaf pan.

  36. Tisheena — July 6, 2011 at 7:52 pm

    Wow! This cake is amazing! So light and fluffy with just a hint of lemon. I did mine with a lemon cream cheese whipped cream and blueberries instead of strawberries. My dad is not a cake or lemon person at all, so I gave him some to take to his friend. When I asked his friend later how he liked it, he gave me this really confused look. My dad admitted that he’d kept and eaten it all!!

    • Jamie — July 6th, 2011 at 10:29 pm

      So glad you and your dad enjoyed it! I love your changes…sounds amazing!

  37. Jody — January 7, 2012 at 7:18 pm

    Am new to your website and loving it!

    I’ve made a very similar cake in the past. Instead of lining pan with flour, I sprinkle the grease with granulated sugar. Gives it an incredibly delightful crunch. Best pound cake ever!

  38. Bush — August 11, 2012 at 11:53 am

    I just tried this recipe and loved how it turned out. This recipe is definitely a keeper!

  39. Amber — September 24, 2012 at 12:55 pm

    This sounds delish! But I have a quick question, will this recipe work well for cupcakes? You mentioned how dense it would be some I’m not sure. I love lemon pouncake and would love to use this recipe for my son’s 1st birthday party.


    • Jamie — September 24th, 2012 at 5:44 pm

      Due to the dense nature of this cake, I personally do not think it would make a great cupcake; however, if you give it a try, definitely let me know how it goes!

  40. Deanna — December 17, 2012 at 2:33 pm

    I made this cake and it was so moist and dense, but the inside wasnt as smooth as it should have been. The only change that I did was sugar, I used raw sugar instead of granulated, but I didnt think that would change the consistancy.

    • MBA — December 26th, 2012 at 9:47 am

      Unfortunately, the changing of the sugar will definitely change the consistency of the recipe. Sorry for any confusion and have a great day!

  41. Michelle — February 7, 2013 at 3:22 pm

    I made this today and while the texture is good I found it to be a little too sweet for me. Your decision to increase the amt. of vanilla was spot on! I will try this again and use less sugar.
    Thanks for sharing!

  42. Patti — April 14, 2013 at 7:49 am

    I have a few silly questions, as I have not done a lot of cake baking. I’ve never zested a lemon before, so I’m nervous about too much/too little as lemons can vary so much in size. Dumb question #2: For the Grand Marnier soaked strawberries, how long do you soak them? Just before serving, or over night? Also, (please don’t laugh… Ok, you can laugh ;)…. The strawberries aren’t going to get anyone tipsy, are they? I was thinking of making this for work. Any tips are appreciated. Thank you!

    • Jamie — May 18th, 2013 at 9:19 am

      Hello. I’d go for a medium sized lemons and you’ll be just fine. I think I soaked the strawberries for a couple of hours and no, they shouldn’t make anyone tipsy! :)

  43. Carla — August 9, 2013 at 2:45 pm

    Is it ok if I leave the lemon zest out? I love lemon, but my brother in law is not a fan of lemon flavored cakes. Do you think the cake will still taste good?

    • Jamie — August 19th, 2013 at 10:27 am


      I think the cake would still be fabulous without the lemon zest! Have a wonderful day!


  44. Mary Rea — September 25, 2013 at 3:31 am

    Did you put any baking powder, salt, or soda in the recipe? Why would they be left out…….I can’t wait for your answer……..I’m looking forward to making this Cream Cheese Pound Cake……..Thanks for sharing this recipe…..

  45. Erin — October 28, 2013 at 12:41 pm

    Just made it! It cannot cool fast enough! :-) looks and smells great!!!!!

  46. Sumi — January 10, 2014 at 2:07 pm

    Do you use salted butter? If so, how much salt should I add if I use unsalted?

    • Jamie — January 10th, 2014 at 2:36 pm

      Sumi, I always use unsalted butter.
      – Jamie

      • Sumi — January 10th, 2014 at 2:56 pm

        Perfect! I always like to clarify on recipes that don’t require additional salt.
        Thank you for your quick response, I love your website and all the beautiful pictures :)

  47. KC — February 21, 2014 at 3:33 pm

    I baked this cake last night using you’d recipe and it was awesome! I had to make a minor revision because I had 3 lemons instead of 4. I substituted 1.5 teaspoons of lemon extract for the 4th lemon (zest). The cake was very moist & flavorful! I’ll definitely be using this recipe again!

    • Jamie — February 26th, 2014 at 12:25 pm


      Thanks so much! It’s great to hear that you enjoyed the recipe. Your substitution sounds like it worked great! Have a fantastic day and thank you for following MBA!


  48. Ann Barr — August 12, 2014 at 10:21 am

    This is my all time favorite pound cake & I have been making it for sooo many years! For an ever so slight addition of flavor, I often add some butter & almond flavorings. Your photos definitely do justice to this excellent cake…

    • Jamie — August 12th, 2014 at 10:31 am

      So glad you enjoyed it! Thanks for stopping by.


  49. Premium Pound Cakes — June 27, 2015 at 5:48 pm

    Cream cheese is one of the best pound cakes you can make. It just has such a rich flavor profile that is hard to beat. Excellent choice for a recipe.

  50. Lleyton — May 24, 2016 at 10:01 am

    Hi! This recipe sounds amazing! May I ask how large the pan you use in this recipe is? Thank you. :)

    • Jamie — May 24th, 2016 at 11:40 am

      Hi, Lleyton! I used a 10 inch bundt pan. I hope you enjoy it!

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