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Cream Cheese Pound Cake

Cream Cheese Pound Cake


"Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar."
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2 h servings 512 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
  2. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

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Read all reviews 46
  1. 57 Ratings

Most helpful positive review

A traditional recipe for basic cream cheese pound cake with a little variety in the flavoring and a half cup less sugar. The blend of almond and nutmeg didn't appeal to me, so I just stuck with...

Most helpful critical review

I altered this recipe to make it my own and it turned out good.

Most helpful
Most positive
Least positive

A traditional recipe for basic cream cheese pound cake with a little variety in the flavoring and a half cup less sugar. The blend of almond and nutmeg didn't appeal to me, so I just stuck with...

I made this recipe for a cookout with my boyfriends family. It was a hit to say the least. I was quite pleased with the result. I drizzled straberry glaze over the top and scattered fresh sliced...

This is the pound cake recipe I wanted. The only changes I made to the recipe was to omit the almond extract (didn't have any) and the nutmeg. I added a little more than a tablespoon of pure v...

absolutely delicious...i followed the recipe but added a hint of lemon flavoring..its great and eay to make!!

Followed the recipe almost exactly...which I never do. We have nut allergies so I doubled the Vanilla and left out the Almond Extract! I couldn't resist adding a bunch of the beautiful fresh blu...

This was such an easy cake to make! The texture was wonderful, almost that European taste! I made toothpick holes on the top of the cake and then put a simple glaze of 1/4 cup of sugar and 1/4...

I made this this past weekend for company and it was delicious. I made the following changes: (1) added one tablespoon of lemon juice, (2) zested half of a small lemon into the mix, (3) only put...

I grew up making pound cake from scratch, being raised by my grandmother. This recipe is by far one of the best I've come across in a while. It is quick, easy, and is delicious! I reduced the su...

Tony, This is the BOMB! Great, dense, PERFECT pound cake. Chose to use lemon extract b/c I don't like almond extract. Super as written. No need for any change. Can't believe this doesn't hav...

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