Cold Oven Cream Cheese Pound Cake

This Cream Cheese Pound Cake is perfectly dense-textured, but moist and light flavored, a fairly traditional recipe with no chemical leaveners.   The tang of the cream cheese is highlighted by a bit of lemon zest.  This recipe provides 12-16 nice-sized servings, which is great because, it’s poundcake, there’s so many things to do with leftovers!

Perfect grilled in a puddle of butter, or served with fruit and whipped cream.

I’ve included a recipe for raspberry sauce that is out-of-this-world delicious, if you’re so inclined.

Special equipment:  tube pan or bundt pan.

  • Author: Laura
  • Prep Time: 20 min
  • Cook Time: 90 min
  • Total Time: 110 min + cooling time
  • Yield: 12-16 servings 1x
  • Category: Cakes
  • Method: Baking



For the Cake:

  • 1 1/2 c. (3 sticks, 12 oz.) Butter, room temperature
  • 1 c (8 oz.) Cream Cheese, room temperature
  • 3 c Granulated Sugar
  • 6 Lg Eggs, room temperature
  • Zest of 1 lemon
  • 1 T Vanilla Extract (See Note 1)
  • 3 c AP Flour
  • 1/2 t Salt

For the Raspberry Sauce:

  • 1 Pint Raspberries
  • 1/3 c Granulated Sugar
  • 1/3 c Water
  • 1/41/3 c Raspberry Jam
  • 1 t lemon juice


Make the Cake

  1. DO NOT PREHEAT OVEN! Prepare baking pan by generously (greasing or) buttering, then flouring, making sure excess flour is removed.
  2. In a stand mixer or with a hand mixer, at medium-high speed, cream together the cream cheese and butter, along with the sugar, until mixture is very light in color and fluffy, a full 3-5 minutes.
  3. Reduce speed to low.  Add eggs, incorporating one at a time.  Add in the Vanilla extract and lemon zest.
  4. At this point, you want to be careful to not overmix, for risk of a tough cake.  So, keeping mixer at the lowest speed, add in the first 2 cups of flour and the salt, mixing until you can see only a few streaks of flour. Turn off mixer and fold in, by hand, the last cup of flour, again until just a few streaks of flour are visible. One last fold, then pour into prepared tube or bundt pan.
  5. Place pan in the middle of oven.  Turn oven on to 300F.  Bake 1 hour, 25 minutes to 1 hour, 40 minutes, until a wooden skewer comes out clean. In my oven, this cake took 90 minutes.
  6. Remove pan from oven.  Cool the cake IN the pan for about 20 minutes, then carefully turn out or remove from the tube pan.  Cool completely.
  7. While cake bakes, prepare the Raspberry sauce, if you are using.

Make the Raspberry Sauce

  1. Into a 2-qt saucepan, place the berries, sugar, and water.  Bring mixture to a boil, then turn heat to simmer and simmer 20 minutes or so, until syrupy.  Add the raspberry jam.
  2. Strain mixture over a fine-mesh strainer to eliminate the seeds.
  3. Add the lemon juice.  Mix thoroughly.  Cool. Refrigerate.


  1.  Feel free to substitute 2 t almond extract, or 1-2 t lemon extract, or any other flavoring you might want!


Keywords: Pound Cake, Cold Oven, heirloom recipe, raspberry sauce, cream cheese

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