Cream Cheese Pound Cake
Prep time
Cook time
Total time
A traditional pound cake recipe that's jazzed up with cream cheese and a touch of lemon.
Recipe type: Cake
Serves: 8
Pound Cake
  • 1 (8 ounce) package cream cheese, room temperature OR 1 cup room temperature sour cream (either will work, but do not add them both - it's one or the other. Read instructions carefully below)
  • 1½ cups unsalted butter, room temperature
  • zest of 2 lemons, optional
  • 3 cups granulated sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 3 cups cake flour, sifted (measure then sift. can sub all-purpose flour)
  • ½ teaspoon salt
  • 1 teaspoon baking powder
Pound Cake
  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 (if using) until smooth.
  3. In a medium bowl, combine the sugar and lemon zest and mix together with your fingertips - this helps the zest not clump together while mixing. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well with each addition and scraping down sides of bowl as necessary.
  5. Next add sour cream (if not using cream cheese) and vanilla and beat until combined.
  6. Finally, sift the dry ingredients in a bowl and then slowly add the dry ingredients on low-speed just until combined. Scrape down sides of bowl. Do not over-mix otherwise the cake could become tough.
  7. Pour batter 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. Cool completely in pan before tipping it over onto a plate - the cake should slide out just fine if the pan was greased and floured well.
Recipe by Stuck On Sweet at