posted in Cake and Cupcakes

Easiest Pound Cake Recipe Ever

For my neighborhood BBQ last weekend, I wanted to serve up some fresh strawberries with whipped cream and pound cake (a strawberry shortcake kind of dessert).  Since I’ve never, ever, EVER been a fan of the ridiculous, bland-tasting, icky cake they sell in grocery store bakeries, I was bound and determined to make my pound cake homemade.  It was the night before my BBQ, and I was in need of a cake that was actually going to turn out okay… one that wouldn’t sink or overflow its pan or be dry and inedible.  I was really happy to come up with this version, which I’ve properly dubbed as The Easiest Pound Cake Recipe Ever.

Easiest Pound Cake Recipe Ever 1

It’s easy because it’s a mix-and-bake kind of recipe, you don’t have to pound the pan on the counter to release air bubbles, and you don’t need any special kind of pan either.  In this recipe, the cakes are made in two 5×8-inch loaf pans.

Easiest Pound Cake Recipe Ever 2

And it’s perfectly delicious because there is CREAM CHEESE in the recipe.  The cakey part is rich and delicious, and the top of the cake has a crust that you want to peel off and devour.

Easiest Pound Cake Recipe Ever -

This recipe conveniently makes two cakes.  Eat one now and freeze one for later (or eat both now!)  It’s nice to have one in the freezer as an “emergency dessert”… when people are stopping by at the last minute and you don’t have anything to offer them!  Pull this out of the freezer and serve it with fresh fruit and freshly whipped cream.  I always keep heavy cream for whipping in my refrigerator in the summer (it has a pretty long shelf life).  And fruit is abundant in my house all year long, but especially in the summer.  It’s an easy dessert to pull-off, even if you aren’t a baker or if you aren’t too terribly skilled in the kitchen.  I’m tellin’ ya… it’s the Easiest Pound Cake Recipe Ever!

Yield: 2 loaves (about 16 slices)

Prep Time: 15 min

Cook Time: 1 hour 15 min

Easiest Pound Cake Recipe Ever


1 1/2 cups (3 sticks) unsalted butter, softened
One 8-ounce package cream cheese, softened
3 cups granulated white sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
6 large eggs (see Tips)
3 cups sifted cake flour (sift, then measure)- see TIPS below if you don't have cake flour on hand


1. Preheat oven to 325 degrees F. Spray two 8x5-inch loaf pans with nonstick spray (best to use "baking spray," if you have it).

2. In a large bowl, use an electric mixer to cream the butter, cream cheese and sugar until light and fluffy. Add the vanilla and salt. Add the eggs, one at a time, and beat after each addition. Gradually add the flour, 1 cup at a time.

3. Divide the batter between the prepared pans. Bake 60 to 75 minutes or until it tests done. Toothpick inserted in the middle should come out clean. Let the cakes cool completely before slicing. If you'd like to freeze the cake, wrap in plastic wrap, then wrap in foil and freeze until ready for use (up to 2 months).


*Here's a LINK to show you HOW TO MAKE CAKE FLOUR, in case you don't want to buy it or you don't like to have it on hand.  It's super easy to make at home- using just flour and cornstarch.
*I live at 6,000 feet. The only modification I make to this recipe at this elevation is to use extra large eggs. If you live below that, you can follow the recipe as written. If you live above that elevation, HERE'S A WEBSITE that has some tips for cooking at higher elevations.


35 Responses to “Easiest Pound Cake Recipe Ever”

  1. postedJul 2, 2013 9:21 AM

    I love a good pound cake! This truly looks lovely Lori!

  2. postedJul 2, 2013 11:12 AM

    3 cups of sugar and sticks of butter? Plus cream cheese?! Want. Need. Sounds amazing Lori- can’t wait to whip this up!

  3. postedJul 2, 2013 1:46 PM

    Great recipe, Lori! I’m a huge fan of cream cheese pound cake. Have been working on a cake flour replacement for gluten-free. The rice flours do not perform well in these lighter cakes calling for cake flour. The rice flour is way too heavy, sinks and creates a grainy crust. The cakes fall when removed from the oven, too, and they taste chalky. Thanks for sharing…with great tips for high altitude baking and Joy’s link for making cake flour. It is one method I tried with gluten-free flour blends (subtracting 2T. flour and adding same amount of cornstarch) and the test failed. So, save yourself from that test for Mom! xo

  4. postedJul 2, 2013 3:04 PM

    This looks great! Happy 4th, Lori!

    And this:” It’s nice to have one in the freezer as an “emergency dessert”” <– come raid mine. After two cookbooks, I swear, I have way too much sugar on ice. lol

  5. postedJul 2, 2013 6:58 PM

    Pound cake is definitely one of those simple pleasures of life. Love that you paired it with fruit!

  6. postedJul 2, 2013 7:04 PM

    Converted the ingredients to metric for my own use, as US measurements aren’t the same as Australia’s, then thought I may as well post them as a comment for the rest of the world:

    340g Butter
    227g Cream Cheese
    675g Sugar
    7.4ml Vanilla Extract
    5.7g Salt
    6 Large Eggs (63-73g each)
    300g Cake Flour (255g all-purpose/plain flour + 45g cornstarch/cornflour)

    Temperatures: 325F, 160C (140C fan-forced), Gas Mark 3

    This was a Google job (i.e. “3 sticks of butter in grams” and clicking the first result), but it should be pretty close to accurate; guess I’ll see.

    Thanks for the recipe 🙂

    • postedJul 3, 2013 7:00 AM

      Thanks for sharing this!

  7. postedJul 2, 2013 7:48 PM

    Truly looks amazing, Lori! Happy 4th!

  8. postedJul 2, 2013 8:59 PM

    Haha, I love the idea of having an emergency cake stash. Brilliant! I adore the rich simplicity of pound cake, but I don’t think I’ve ever tried one made with cream cheese. I’m excited to test this one out.

  9. postedJul 3, 2013 2:47 AM

    A love a good plain & simple pound cake – very difficult to beat!

  10. postedJul 3, 2013 6:20 AM

    This looks amazing, love the addition of cream cheese! And the ingredient list is not daunting. Think I could have this for breakfast ; )?

  11. postedJul 3, 2013 6:56 AM

    Looks delicious! I’m a huge pound cake fan. I’m curious – when your baking recipes call for salt, are you using fine salt (like fine sea salt or table salt) or kosher salt? Thanks!

    • postedJul 3, 2013 7:04 AM

      I use plain old table salt in my recipes unless I specifically call for sea salt or kosher.

  12. postedJul 3, 2013 8:42 AM

    Oh now, this is a perfect pound cake for a lazy lady like me! I love quick summer desserts that can be smothered with cream and berries (as evident by my post today, haha). This is lovely, Lori! Have a happy 4th!

  13. postedJul 3, 2013 8:46 AM

    I’ve seen this recipe on Martha Bakes, but some folks have had trouble with the baking temp and have suggested 350F. I really, really want to try this one, for sure. Just don’t know which temperature is best. And, I’m at sea level. Thank you!

  14. postedJul 3, 2013 9:11 AM

    Hi Lori, thanks for this recipe. Love that it makes 2 cakes but I am going to make 4! WW is my new BF (haha) so I am going to make your recipe for the others at our July 4th bash and a recipe I’m going to try with splenda instead of sugar for mois and others who want to try it sugar “free” with low or no fat cream cheese. I know which one will be tastier but I’m having fun experimenting with ways to cut down the points!

  15. postedJul 3, 2013 9:34 AM

    Love that you can freeze this cake! Perfect for last minute company!

  16. postedJul 3, 2013 10:04 AM

    I love the sound of the cream cheese in this pound cake, and that crust looks amazing!

  17. postedJul 3, 2013 5:16 PM

    Im making this tonight for sure but one will be lemon and the other coconut which i (luv luv luv) One ill be making into a torte and the other just gobble it up. TKS for the recipe and how to make CAKE FLOUR.

  18. postedJul 4, 2013 12:54 AM

    Well I made the pound cakes and they are AWESOME GIRL. I used my kitchen aid mixer from 1950 which works like a charm which I got at an estate sale.
    I do have your 200 under 200 recipe book and have used your recipes from it many times. Again tks for this recipe and the tip.

    • postedJul 4, 2013 6:16 AM

      Awesome- glad they worked out for you… I’m making two more this AM! My cookbook is called The Recipe Girl Cookbook- I don’t have a cookbook called 200 under 200.

  19. postedJul 4, 2013 9:20 AM

    Sorry about the wrong cookbook I have been busy baking etc… pls forgive me as I do use your recipes. OMG I goofed have a great 4th

  20. postedJul 4, 2013 12:03 PM

    My cousin, a pound cake obsessor, would love me forever if I made this for her 🙂

  21. postedJul 4, 2013 5:22 PM
    Deana M

    Can you use Neufchatel cheese in place of the cream cheese. It’s what I have on hand and I’m not sure how its being softer and less fat will change the result. Thanks for the recipe! Happy Independence Day!!!! 😀

    • postedJul 5, 2013 6:33 AM

      I would imagine that it would turn out okay with the lower fat cream cheese, but since I haven’t tried it I can’t say for sure that you’ll get the same result. Let me know if you try it!

  22. postedJul 5, 2013 4:37 PM

    This looks amazing! Do you have the calories on this one?

    • postedJul 6, 2013 12:14 PM

      I do not, sorry!

  23. postedJul 5, 2013 8:36 PM

    Oh yum! I adore a good pound cake, and let me tell you this one looks very very good 🙂

  24. postedJul 7, 2013 10:49 PM

    Pound cake = my ultimate weakness! I love that this makes 2. And you know that my 2nd one won’t last in the freezer – I’ll just devour both on the spot 🙂

  25. postedJul 11, 2013 12:32 PM

    I have self-rsing cake flour. Can I use that for this recipe?

  26. postedJul 14, 2013 5:38 PM
    Kathy Frederick

    I just made this tonight. I just wanted to say thanks, this is amazing. <3


    • postedJul 14, 2013 6:58 PM

      You’re welcome!

  27. postedJul 16, 2013 9:24 AM

    Fabulous! We had this with strawberries one night and fresh peaches the next. Thank you for the tip on making cake flour.

  28. postedJul 27, 2013 11:41 AM

    This is beautiful! The cream cheese sounds like such a great addition – yum!

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