Perfect Pound Cake Moist Delicious

Until recently, I had never made really good plain pound cake. I have delicious lemon pound cake, raspberry swirl pound cake, and brown butter pound cake in my back pocket, but regular pound cake has always been a disappointment. It was so hard for me to tackle this recipe because pound cake can easily turn out dry, rock solid, and/or lacking flavor. But then I began adding cream cheese and sour cream to the cake batter. And my long history of pound cake disappointments began fading away.

Here’s Why You’ll Love This Pound Cake Recipe

Today I’m teaching you how to make my favorite cream cheese pound cake in a Bundt pan. I’m confident this is the best pound cake and I’m showing you exactly why:

Very buttery & very moist Not dry 1 bowl recipe Only 9 basic ingredients Dense, but not heavy as a brick Soft & smooth crumb A little tang from cream cheese Sweet & vanilla flavored

You can easily halve this recipe for a loaf pan or try my mini pound cakes recipe.

Ingredients You Need & Why

Here are the ingredients for cream cheese pound cake and why each is used. Each ingredient is important and has a very specific job!

Pound Cake Disasters: Don’t Do This

And now it’s time to discuss what can go very wrong with pound cake. I’m sharing my mistakes so you don’t waste time or ingredients. The picture below shows 2 pound cake disasters I experienced before landing on the perfect pound cake recipe and method. These cakes were just awful!

Here’s How You Make The Most PERFECT Pound Cake

Now that you know what can go wrong, let’s talk about how to make the most perfect cream cheese pound cake. The TRICK is a lot of mixing before you add the eggs. Serve with whipped cream, fresh berries, raspberry sauce, strawberry sauce, blueberry sauce, and/or homemade lemon curd. The topping from my pecan pie cheesecake would also be fantastic spooned over each slice. There’s a simplistic beauty about pound cake—it doesn’t need glaze, frosting, bells, or whistles.