This isn’t just a classic pound cake - it is better. It has the signature golden crust and rich buttery crumb you expect from a good pound cake, but is lighter, melt-in-your-mouth tender and ultra moist with a much more balanced and bright flavor. A few clever tweaks take the classic recipe to the next level, and once you try it this way, you won't go back!
Read the full blog post below for a step-by-step guide with tips, photos and videos. Looking for a simpler and quicker bundt cake? Check out my Easy Classic Vanilla Bundt Cake recipe instead.
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Why this pound cake is better
Traditional pound cakes, while delicious, can often be a bit too heavy, dense, dry, and sweet. Here's why this one is a significant improvement:
🍋 Bright, balanced flavor. This cake doesn't just taste like sugar, it has depth. Cream cheese adds a subtle tang, lemon zest brings brightness, and the level of sweetness is just right
🍯 An ultra soft, tender and moist crumb. It has a melt-in-your-mouth delicate crumb that remains moist for longer and still holds together like a true pound cake
🍌 Rich but not too dense. Don't worry, you still get the yummy buttery mouth feel with this pound cake, but it is not as heavy or weighed down as most
✨An extra crispy golden crust. This cake is beautifully caramelized all around so you get that delicious crisp edge in every bite (let the pictures do the talking!)
Video tutorial
Here is a short video tutorial for this pound cake recipe I highly recommend watching:
What this recipe does differently
A classic pound cake is made with equal parts by weight of butter, sugar, eggs and flour (hence the name) and does not contain any raising agent. Instead, it incorporates air into the batter by using the creaming method, in which the butter and sugar are whisked until light and fluffy. The result is a dense, close-textured cake which does not rise too much during baking.
This version uses a few modern upgrades to improve upon the taste and texture of the classic:
- Cream cheese for richness and depth. Added with the butter, cream cheese adds a slight tang, extra moisture, and a beautifully creamy texture
- Oil + sour cream for added moisture. Butter alone can result in drier cakes as it firms up when the cake cools down. Oil and dairy help keep this cake soft and moist for longer
- A small amount of baking powder for a better rise. It gives the cake a lighter, airier texture
- Lemon zest for freshness. It adds a beautiful aroma and delicate flavor, and tones down the egginess of the cake
- Reverse creaming for a finer crumb. Instead of creaming butter and sugar first, we start by mixing the dry ingredients with the butter. The butter coats the flour and prevents gluten development, leading to a softer, more tender texture
- Separately whisked egg whites (optional but worth it). Separating the eggs and whipping the whites before folding them in adds even more lightness to this cake. Don’t worry - there are instructions for both versions in the recipe card below!
Step by step photos
The detailed recipe is provided in the recipe card at the bottom of this post, but let's go over the steps quickly with photos to help you visualize everything. The steps visualized are for method 1 in the recipe card (separating the egg whites).
Mix together all the dry ingredients (except ½ cup sugar). Add the softened butter and cream cheese, and whisk on low until the mixture starts to look like a bit doughy:
Separately, whisk the egg yolks with oil, sour cream, vanilla and lemon zest:
Add the wet ingredients to the rest of the batter, and whisk on medium low speed until a smooth, fluffy batter forms:
Separately, whisk the egg whites with the remaining ½ cup sugar until a stiff, glossy meringue forms:
Gently and slowly fold the meringue into the cake batter in 2 additions:
Pour the batter into the prepared Bundt pan and spread it out:
Bake, rest, serve and enjoy!
My best tips to perfect this pound cake
Measure with a weighing scale for accuracy. This is especially important for flour, as measuring cups can easily over-measure it
Make sure to bring all refrigerated ingredients to room temperature for 2 hours. This will help ensure everything mixes evenly
Be wary of under- and over-mixing. When mixing the wet ingredients into the cake batter, whisk on medium low speed for 1-2 minutes until the batter looks smooth, light and fluffy
Be extra gentle when folding in the meringue. Go very slowly and try not to knock out the air from the mixture
Use a light colored Bundt pan. A dark pan will brown and cook the edges too fast!
Carefully and thoroughly grease the Bundt pan. Brush oil or softened butter all over, then dust with flour
Get the baking time right. Use a toothpick to test for doneness; it should have light crumbs but no wet batter. Underbaking will cause the cake to sink, and overbaking will make it dry
Frequently asked questions
Yes. You can bake this cake in 2 loaf pans, 1 9" round pan or even 2 9" round pans for thinner layers. The baking time will vary depending on the size and type of pan you use.
You may skip the lemon zest but I highly recommend keeping it in! The cake doesn't have a strong lemon flavor, but the zest helps counter the egg taste and smell it can otherwise have.
No, you cannot skip the cream cheese or substitute it with another ingredient in this recipe.
You can replace the sour cream for buttermilk or full fat yogurt in this recipe.
Yes, you can bake this cake ahead of time and keep it in an airtight container at room temperature for 1-2 days. Keeping it longer will start to dry it out.
More classic recipes
In the mood for more classic recipes? Check these out:
Best Pound Cake Recipe
- Total Time: 90 min
- Yield: 12-14 servings
Description
A better pound cake with a beautifully balanced flavor and tender, melt-in-the-mouth texture
Ingredients
- 2 ¾ cups all purpose flour (360g)
- 2 ½ cup granulated sugar (500g) - divide into 2 cups and ½ cup if using method 1 in instructions below
- 1 tsp baking powder
- ½ tsp salt
- 1 ¼ cup unsalted butter, room temperature (280g)
- 8oz cream cheese, room temperature (226g)
- 5 eggs, room temperature - separate egg yolks and egg whites if using method 1 in instructions below
- ¼ cup vegetable oil (50g)
- ¼ cup sour cream, room temperature (60g)
- 1 tbsp vanilla
- Zest of 1 lemon (optional)
Instructions
Method 1: Separating egg whites and yolks for a lighter texture
- Pre-heat oven to 325F (conventional / no fan) and prepare a 10" (12 cup) Bundt pan by brushing it with butter and dusting with flour
- Separate the 5 eggs into whites and yolks and set aside
- Add the flour, 2 cups sugar, baking powder and salt to the bowl of your stand mixer. Whisk to combine and remove any lumps
- Add the room temperature butter and cream cheese to the bowl. Use the balloon whisk attachment to whisk on medium-low speed for 60-90s until the ingredients are combined and no streaks of dry flour remain. The mixture will resemble clumpy wet sand, or a scraggly dough
- In a separate bowl, whisk together the egg yolks, oil, sour cream, vanilla and lemon zest until combined
- Add the egg yolk mixture to the cake batter. Whisk on medium low speed for ~2 minutes until the ingredients are combined, and the batter becomes smooth and fluffy. Scrape down the edges of the bowl once in the middle to ensure everything mixes properly. The batter will still be quite thick; do not overmix
- Separately, in a clean bowl with a clean whisk, whisk the egg whites with the remaining ½ cup sugar on medium speed for a few minutes until they form a stiff, glossy meringue
- Add the meringue to the cake batter in 2 additions, and use a rubber spatula to very slowly and gently fold it in. The result will be a smooth, fluffy and light cake batter
- Transfer the cake batter to the prepared Bundt pan and spread it out evenly
- Bake for 60-70 minutes at 325F until a toothpick inserted in the middle of the cake comes out with light, moist crumbs (no wet batter)
- Remove the pan from the oven and let it cool down for 15-20 minutes. Then carefully turn out the cake onto a cake stand and let it fully cool down
- Optionally, dust with icing sugar. Slice, serve and enjoy!
Method 2: Keeping eggs whole for quicker recipe
- Pre-heat oven to 325F (conventional / no fan) and prepare a 10" (12 cup) Bundt pan by brushing it with butter and dusting with flour
- Add the flour, all of the sugar, baking powder and salt to the bowl of your stand mixer. Whisk to combine and remove any lumps
- Add the room temperature butter and cream cheese to the bowl. Use the balloon whisk attachment to whisk on medium-low speed for 60-90s until the ingredients are combined and no streaks of dry flour remain. The mixture will resemble clumpy wet sand, or a scraggly dough
- In a separate bowl, whisk together the eggs, oil, sour cream, vanilla and lemon zest until combined
- Add half of the egg mixture to the cake batter and whisk it for 30 seconds on medium low speed. Then add the remaining half, and whisk on medium low speed for ~2 minutes until the ingredients are combined, and the batter becomes very smooth, light and fluffy. Scrape down the edges of the bowl once in the middle to ensure everything mixes properly. Do not overmix!
- Transfer the cake batter to the prepared Bundt pan and spread it out evenly
- Bake for 60-70 minutes at 325F until a toothpick inserted in the middle of the cake comes out with light, moist crumbs (no wet batter)
- Remove the pan from the oven and let it cool down for 15-20 minutes. Then carefully turn out the cake onto a cake stand and let it fully cool down
- Optionally, dust with icing sugar. Slice, serve and enjoy!
Video tutorial:
Notes
Please read the blog post above for step-by-step photos and important tips to perfecting this recipe!
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Dessert
- Cuisine: American
Z says
is it mandatory to use Cream Cheese? Can we use butter instead?
Zoha says
I have only tested this recipe with the cream cheese so recommend following it the same way! It makes the flavor better
Shabana Mohammed Usman says
Tried this cake recipe, it was super delicious, the cake was gone in minutes.
Zoha says
Oh my god you made my day!!!!!