Introduction:
lives in handwritten notebooks, gets requested at every family gathering, and makes the whole kitchen smell like comfort while it bakes.
It’s classic, reliable, and quietly luxurious: a golden crust, a buttery crumb, and a rich “velvety” texture that slices cleanly but melts
in your mouth.
Pound cake has deep roots in American baking, originally named for its simple ratios (a pound each of flour, butter, sugar, and eggs).
Over time, family recipes evolved into versions that are even more tender and flavorful. Cream cheese is one of the best upgrades:
it adds richness, moisture, and a gentle tang that balances sweetness. The result is a cake that stays soft for days and tastes even better
after it rests, making it ideal for make-ahead baking.
What makes this style of pound cake truly special is its structure. It’s not a fluffy layer cake, and it’s not meant to be.
A great pound cake is dense in the best way—tight but tender, buttery but not greasy, and sturdy enough to serve plain or dress up with
berries, glaze, or whipped cream. It’s a “do-it-all” cake: breakfast with coffee, dessert after dinner, a holiday table staple, or a gift
wrapped in parchment and love.
In this article, you’ll get a dependable, old-fashioned method that focuses on what matters: room-temperature ingredients,
proper creaming for the right crumb, gentle mixing to avoid toughness, and baking techniques that prevent dry edges or a gummy center.
You’ll also find tips, variations, and a clear FAQ to help you bake it with confidence every time.
Ingredients:
For the Pound Cake
- Unsalted butter – 1 cup (226 g), softened
- Cream cheese – 8 oz (226 g), softened (full-fat recommended)
- Granulated sugar – 3 cups (600 g)
- Eggs – 6 large, room temperature
- Vanilla extract – 2 teaspoons
- Almond extract – 1/2 teaspoon (optional but classic)
- All-purpose flour – 3 cups (375 g), spooned and leveled
- Salt – 1/2 teaspoon
- Baking powder – 1/2 teaspoon (optional; slightly lighter crumb)
Optional Simple Glaze
- Powdered sugar – 1 cup
- Milk (or lemon juice) – 2–3 tablespoons
- Vanilla – 1/2 teaspoon
Instructions:
1) Prep the Pan and Oven
Preheat oven to 325°F (165°C). Grease a 10–12 cup bundt pan (or two loaf pans) generously.
Dust lightly with flour or use baking spray with flour. Pound cake loves to stick, so don’t rush this step.
