Photo: Hector Sanchez; Styling: Karin Olsen
Hands-on Time
15 Mins
Total Time
2 Hours 50 Mins
Yield
Makes 12 servings

Look no further for the perfect pound cake recipe. This traditional cake is extra-rich because of the cream cheese and always in style. This beloved cake definitely makes the list for our favorite baking recipes. This showstopping dessert is sure to be a favorite among family and friends at any gathering or festivity. 

How to Make It

Step 1

Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended.

Step 2

Combine flour and salt in a small bowl; gradually add to butter mixture, beating at low speed just until blended after each addition. Pour batter into a greased (with shortening) and floured 10-inch tube pan.

Step 3

Bake at 300° for 1 hour and 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack (about 1 hour).

Chef's Notes

For a fun twist on this traditional cake, you can add so many different toppings or ingredients to the batter. Make it a vanilla bean, strawberry, blueberry, peach, chocolate, apple or lemon pound cake by making some simple additions. Top with fruit, crumbles, brown butter or brown sugar glaze.

Also appeared in: Southern Living, November, 2001

Ratings & Reviews

longmry
February 18, 2016
I should add that before making this cake, based on other reviews I cut the sugar by 1/2 cup.  

Amazing

melinda12
May 27, 2016
This is the best cake I have ever made. Super moist on the inside with a light brown crust on the outside. I didn't change anything, I think the key is to beat the cream cheese, butter, and sugar until it is light and fluffy, at least 5 minutes. It is best after refrigeration overnight. It can be dressed up with fruit and whip cream but really doesn't need anything extra. My husband begs me to make this so he can put his serving of nightly ice cream on top of it!

it is cracking on top ....

vero
January 14, 2016
great recipe , very easy and it looks delicious but its is cracked on top , what could be the reason ??Thanks 

Great recipe! This is a true 5 star!

ManInKitchen
May 26, 2015
If you follow the instructions precisely, you won't go wrong with this one! It looks AND taste juuust like the picture. Only 1 piece of advice, but not totally necessary, use 2 and 3/4 cups of sugar instead of 3. It was a bit sweet, so this adjustment won't take away ANYTHING.

elsiealbair's Review

elsiealbair
April 19, 2014
I have made this cake with butter and margarine. my family loves the cake either way

DianneBennett's Review

ann789
April 12, 2014
It is absolutely a great moist cake also very easy to make. Use this recipe often.

shell336's Review

j2kwalk
January 31, 2014
N/A

longmry's Review

DianneBennett
January 14, 2014
N/A

Susanfh's Review

Liqisuta
December 05, 2013
N/A

ann789's Review

StaciNagy
August 11, 2012
This is my go to pound cake. It is great plain. I sometimes add a brown butter icing! Keeps a long time. Freezes well. Have often made it in little foil pans for gifts.