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Becky Luigart-Stayner for Country Living

Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Prep time: 20 min
Total time: 1 h 50 min
Yield: 10 - 12 serving(s)
Ingredients: Baking spray; 3 c. all-purpose flour, spooned and leveled, plus more for pan; 1 1/2 c. (3 sticks) unsalted butter, at room temperature; 1 (8-ounce) package cream cheese, at room temperature; 3 c. granulated sugar; 6 large eggs; 1 tbsp. pure vanilla extract; 1 tsp. kosher salt; 4 oz. cream cheese, at room temperature; 1/2 c. confectioners’ sugar; 4 to 5 tablespoons fresh lemon juice

Dense, rich, and oh so sweet, this cake is loaded with all the things we love—butter, sugar, and cream cheese!

By Kelsey Barnard ClarkPublished: Mar 4, 2025

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Yields:

10 - 12 serving(s)

Prep Time:

20 mins

Total Time:

1 hr 50 mins

A childhood neighbor inspired this crowd-pleasing dessert by cookbook author and Top Chef winner Kelsey Barnard Clark. This is a large cake, so a standard 10-to-12-cup Bundt pan won’t be big enough to hold all the batter. We recommend the Nordic Ware Anniversary Bundt Pan, which has a capacity of 10 to 15 cups.

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Ingredients

For the pound cake:

Baking spray
3 cups all-purpose flour, spooned and leveled, plus more for pan
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 (8-ounce) package cream cheese, at room temperature
3 cups granulated sugar
6 large eggs
1 Tbsp. pure vanilla extract
1 tsp. kosher salt

For the cream cheese glaze:

4 oz. cream cheese, at room temperature
1/2 cup confectioners’ sugar
4 to 5 tablespoons fresh lemon juice

Directions

1. Step 1Make the cake: Preheat oven to 325°F. Grease and flour a 12-to-15-cup Bundt pan.
2. Step 2Beat together butter, cream cheese, and sugar with an electric mixer on medium speed until light and fluffy, 8 to 10 minutes. Reduce speed to medium-low and beat in eggs, one at a time, beating until incorporated after each addition. Slowly beat in flour, scraping the bowl as necessary. Beat in vanilla and salt. Transfer to prepared pan.
3. Step 3Bake until the top is golden and a toothpick comes out clean, 80 to 90 minutes. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4Make the glaze: Whisk cream cheese with an electric mixer on medium speed until smooth, 1 minute. Whisk in confectioners’ sugar and 4 tablespoons lemon juice (add an additional tablespoon lemon juice if needed to make spoonable); spoon over cake.