By far the best Cream Cheese Pound Cake I

 with a few crumbs, but no wet batter. The crust will be a dark golden brown around the edges and lighter in the center.

A “true” pound cake will have a golden crust. Some purists believe that to be the best part! Your goal is not to have a light cake exterior.

Can I Use Low-Fat Ingredients?

I don’t recommend using low-fat cream cheese or low-fat buttermilk in this cream cheese pound cake recipe. It is a beautifully decadent cake and not worth it to potentially change the flavor and texture.

Homemade Buttermilk

If you don’t have store-bought buttermilk in your fridge but still want to make this cake, you can whip up your own! I have a post with 4 different options for homemade Buttermilk, and in this pound cake recipe, I recommend the sour cream version.

Cream Cheese Pound Cake in Loaf Pans

If you would prefer to make this in loaf pans, simply divide the batter between 2 pans and bake for 60-80 minutes. Start checking at the 1-hour mark. You want an inserted toothpick to be removed with a couple of crumbs, but no wet batter.

How to Store Cream Cheese Pound Cake

Pound cakes are best stored, wrapped in plastic wrap, at room temperature for up to 3 days. Storing at room temperature helps the cakes keep both texture and flavor. However, you could store it in the refrigerator for up to five days if preferred. To freeze the cake, double-wrap it in plastic wrap, followed by a layer of aluminum foil. It will last up to 3 months in the freezer. When ready to enjoy the cake from frozen, let it thaw in the refrigerator overnight (about 8 hours) before cutting and serving.

The Best Pound Cake

Ingredients

▢1 package (8-ounce) cream cheese, room temperature

▢1¼ cups (2½ sticks or 284g) salted butter, room temperature

▢3 cups (600g) granulated sugar

▢6 large eggs, room temperature

▢2 teaspoons vanilla extract

▢3 cups (375g) cake flour

▢¼ cup (60g) buttermilk, room temperature

▢confectioners' sugar, for dusting

Instructions

Preheat oven to 325°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick spray. (My 10-inch bundt pan is 3 inches deep. There should be at least 1½ inches between the height of the batter and the top edge of the pan.)

In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and butter until smooth (about 3 minutes).

Gradually add the sugar and mix until light and fluffy.

Add the eggs, one at a time, mixing well after each addition, followed by the vanilla.

Slowly add the cake flour and mix until combined.

Remove bowl from stand mixer and pour in the buttermilk. Mix by hand until just incorporated. Use a rubber spatula to scrape the sides of the bowl to get every last bit of ingredient incorporated.

Pour batter into prepared bundt pan. Bake for 1 hour to 1 hour and 20 minutes. Check for doneness at 1 hour. (The cake is done when a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.) The crust will be a dark golden brown around the edges and lighter in the center.

Allow cake to cool to room temperature. Dust with confectioners' sugar before serving.