Craving a taste of Southern comfort? My Southern Cream Cheese Pound Cake is everything you want in a classic dessert—rich, buttery, moist, and full of that nostalgic homemade flavor.

This cake has been passed down through generations in Southern kitchens, and for good reason. The cream cheese gives it a smooth, velvety texture while the blend of vanilla and almond extracts adds a subtle depth of flavor that keeps you coming back for more.

Whether you’re serving it with coffee, fresh berries, or just on its own, this pound cake is always the star of the table.

Ingredients List

To create this tender and buttery pound cake, here’s everything you’ll need:

3 cups granulated sugar
1 ½ cups (3 sticks) salted butter, softened to room temperature
1 (8-ounce) block cream cheese, softened to room temperature
6 large eggs, at room temperature
3 cups bleached cake flour (I prefer Swans Down brand for a light, fine crumb)
⅛ teaspoon kosher salt
1 ½ tablespoons pure vanilla extract
½ teaspoon almond extract
Optional: powdered sugar, for dusting before serving

Pro Tip:

Always use block-style, full-fat cream cheese—not the spreadable kind in a tub. It makes a big difference in texture and structure.

Required Kitchen Tools

To bake the perfect Southern Cream Cheese Pound Cake, make sure you have these tools on hand:

Stand Mixer with Paddle Attachment – For creaming butter and sugar to that fluffy, airy texture.
10-inch Tube Pan or Bundt Pan – Choose a pan with a non-stick finish or grease thoroughly to avoid sticking.
Measuring Cups & Spoons – Accurate measurements make or break a pound cake.
Rubber Spatula – Perfect for scraping every bit of batter from the bowl.
Cooling Rack – Helps the cake cool evenly and prevents soggy bottoms.
Toothpick or Cake Tester – To check doneness with confidence.
Fine Mesh Sifter (optional) – For dusting with powdered sugar before serving.

Batter Preparation and Mixing Techniques

Making a Southern Cream Cheese Pound Cake from scratch is easier than you might think—as long as you follow a few key steps. Trust me, patience and precision here really pay off. Here’s how I prep the batter to get that dense yet tender crumb every time.

Step 1: Prepare the Pan

First things first—grease and flour your tube or Bundt pan thoroughly. I like to use a pastry brush to get into every curve of the pan, then lightly dust it with flour to prevent sticking. You can also use a baking spray that contains flour.

Step 2: Cream the Butter, Sugar, and Cream Cheese

In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium-high speed for about 3–4 minutes. This step is crucial—it whips air into the batter, giving the cake its rise and signature soft texture.

Next, add the cream cheese and continue mixing until it’s fully incorporated and smooth, about 30 seconds. Scrape down the sides of the bowl to make sure everything is mixed evenly.

Step 3: Add Eggs One at a Time

With the mixer on low speed, add the eggs one at a time. Be sure to mix well after each addition. This ensures the batter stays smooth and emulsified. Don’t rush this step—each egg helps bind the ingredients and build structure.

Step 4: Mix in the Dry Ingredients

Gradually add the cake flour in batches, mixing on low speed just until each addition is incorporated. Over-mixing at this stage can make the cake dense and tough, so once the flour disappears into the batter, stop the mixer. Add the salt, vanilla extract, and almond extract, and beat again just until combined.

Step 5: Final Stir and Transfer

Give the batter one final stir with a rubber spatula to catch any pockets of unmixed flour at the bottom of the bowl. Then, transfer the thick, rich batter into your prepared pan, smoothing the top with a spatula. Gently tap the pan on the counter a couple of times to release any large air bubbles.

Baking the Cake and Cooling Techniques

Now that your batter is ready and in the pan, it’s time to bake this Southern classic low and slow—the key to a perfectly textured pound cake. Unlike other cakes, this one starts in a cold oven, which allows it to rise gradually and bake evenly all the way through.

Step 1: Cold Oven Method

Place your filled pan on a rack positioned in the lower third of a cold oven. Then, set the oven temperature to 300°F (150°C). This gradual rise in temperature helps the cake set with a tender crumb and avoids cracking.

Bake the cake for 1 hour and 50 minutes to 2 hours, depending on your oven. You’ll know it’s done when a wooden toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. The top should be golden and slightly crisp.

Step 2: Let It Rest in the Pan

Once baked, remove the cake from the oven and let it cool in the pan for exactly 10 minutes. This brief resting time allows the cake to firm up just enough to release from the pan cleanly. Any longer, and steam can build up, softening that beautifully crisp crust.

Step 3: Invert and Cool Completely

Carefully invert the cake onto a wire rack or serving plate. If you’ve greased and floured your pan properly, it should slide right out with ease. Let the cake cool completely at room temperature before slicing or decorating. Trust me, it’s worth the wait—the texture and flavor improve as it cools.

Serving Ideas, Storage Tips, and Final Thoughts

Serving Suggestions

This Southern Cream Cheese Pound Cake is delicious enough to stand on its own—but if you want to dress it up, here are some of my favorite serving ideas:

Dust with powdered sugar for a classic, elegant finish.
Serve with fresh berries and a dollop of whipped cream for a summery twist.
Add a glaze or drizzle (lemon, vanilla, or even a bourbon glaze works beautifully).
Pair with coffee or tea for the ultimate afternoon pick-me-up.

Whether you’re serving it for brunch, a holiday gathering, or just because—it’s always a hit.

Storage Instructions

Pound cake stores beautifully, and often tastes even better the next day!

Room Temperature: Wrap the completely cooled cake in plastic wrap or store in an airtight container. It will stay fresh on the counter for up to 4–5 days.
Refrigeration: For longer storage, refrigerate the wrapped cake for up to 1 week. Just allow slices to come to room temperature before serving for the best texture.
Freezing: Want to save it for later? This cake freezes perfectly. Wrap slices or the whole cake tightly in plastic wrap, then aluminum foil, and store in the freezer for up to 3 months. Thaw overnight at room temperature before serving.