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Martha’s Cream-Cheese Pound Cake
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 1 hr 45 mins
Yield: Makes two 9-inch loaves
Ingredients
Ingredient Checklist
3 sticks unsalted butter, room temperature, plus more for pans
3 cups unbleached all-purpose flour
1 teaspoon kosher salt
8 ounces cream cheese, room temperature
2 cups sugar
6 large eggs
2 teaspoons pure vanilla extract
Gallery
Martha’s Cream-Cheese Pound Cake
Credit:
Bryan Gardner
Recipe Summary
prep: 20 mins
total: 1 hr 45 mins
Yield: Makes two 9-inch loaves
Gallery
Martha’s Cream-Cheese Pound Cake
Credit:
Bryan Gardner
Martha’s Cream-Cheese Pound Cake
Credit:
Bryan Gardner
Martha’s Cream-Cheese Pound Cake
Recipe Summary
prep: 20 mins
total: 1 hr 45 mins
Yield: Makes two 9-inch loaves
Recipe Summary
prep: 20 mins
total: 1 hr 45 mins
Yield: Makes two 9-inch loaves
prep: 20 mins
total: 1 hr 45 mins
prep:
20 mins
total:
1 hr 45 mins
Yield: Makes two 9-inch loaves
Makes two 9-inch loaves
Ingredients
Ingredients
- 3 sticks unsalted butter, room temperature, plus more for pans
- 3 cups unbleached all-purpose flour
- 1 teaspoon kosher salt
- 8 ounces cream cheese, room temperature
- 2 cups sugar
- 6 large eggs
- 2 teaspoons pure vanilla extract
Directions
Preheat oven to 350 degrees. Butter two standard 9-by 5-inch loaf pans. Line with parchment, leaving a 2-inch overhang on long sides.
Sift flour and salt into a medium bowl. In the bowl of a mixer fitted with the paddle attachment, beat together butter and cream cheese on medium speed until smooth, about 2 minutes. With mixer running, gradually add sugar, then increase speed to high and beat until light and airy, 4 to 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture, beating just until combined.
Divide batter between prepared pans. Using a small offset spatula, slightly mound batter in center of each pan to encourage rising. Bake until tops are golden brown and testers inserted into centers come out clean, 70 to 85 minutes. Transfer pans to a wire rack and let cool 20 minutes, then invert cakes onto rack and let cool completely.
Reviews (28)
Add Rating & Review
251 Ratings
5 star values:
56
4 star values:
72
3 star values:
63
2 star values:
44
1 star values:
16
Load More Reviews
Reviews (28)
Add Rating & Review
251 Ratings
5 star values:
56
4 star values:
72
3 star values:
63
2 star values:
44
1 star values:
16
Add Rating & Review
251 Ratings
5 star values:
56
4 star values:
72
3 star values:
63
2 star values:
44
1 star values:
16
251 Ratings
5 star values:
56
4 star values:
72
3 star values:
63
2 star values:
44
1 star values:
16
251 Ratings
5 star values:
56
4 star values:
72
3 star values:
63
2 star values:
44
1 star values:
16
- 5 star values:
- 56
- 4 star values:
- 72
- 3 star values:
- 63
- 2 star values:
- 44
- 1 star values:
- 16
Martha Stewart Member
Rating: 2.0 stars
04/24/2020
Followed the recipe to a T. The cakes tasted fine, but came out hard as rocks and weighed about as much as bricks.
Martha Stewart Member
Rating: 3 stars
07/11/2018
For those of you having trouble with the time and temperature in this recipe, Martha's cake cookbook has a recipe that's almost identical to this one (it has a little more salt and a little more vanilla, but everything else is the same). The cookbook version calls for baking at 350 degrees for 70 - 85 minutes, tenting the top with foil if it starts to brown too much. Hope that helps.
Martha Stewart Member
Rating: 5 stars
05/08/2018
I finally figured it out by watching Martha a time or two more.. She uses a convection oven and once I set my regular gas oven at 350 degrees and baked for an extra half hour, everything came out great!
Martha Stewart Member
Rating: 4 stars
01/17/2017
Wondering why the tops on both my cakes cracked while baking. Any suggestions on how to prevent this from happening? Also I baked them at 350 degrees for 65 min in a conv gas oven. They were completely cooked using this time & temp. I used room temp butter, cream cheese and eggs.
Martha Stewart Member
Rating: Unrated
05/05/2015
I've made this cake 3 times now. I want so badly for it to bake properly. The temp & time in the recipe are grossly incorrect. Today (3rd time making the recipe) I baked it at 350 (non-convection) for 1 hour 25 minutes. I think it worked.
HOW CAN A RECIPE BE POSTED TO THIS REPUTABLE SITE FOR SO MANY YEARS WITH SO MANY COMMENTS REGARDING THE TIME & TEMP, AND NO ONE MAKE A CORRECTION TO THE RECIPE??? DOES NO ONE MANAGE THIS SITE??? It's so frustrating. :(
Martha Stewart Member
Rating: 2 stars
02/16/2015
Required raising the temperature to 330-ish and adding an additional 40 minutes. It's very sweet....The recipe might be little bit off.
Martha Stewart Member
Rating: Unrated
01/18/2015
I have made the cream cheese pound cake for 60 years. I have never had a cooking problem with it. I do beat it very long. My grandma gave me the receipe. She said be sure and beat each item very good . However not the flour.
Martha Stewart Member
Rating: Unrated
12/04/2014
I should have read some of the comments first. I have been checking the cake every 10 minutes after the 50 minute mark, and I had to turn my over slowly up to 350. I have a feeling this is going to take double the amount of time. Sure hope it is worth all the trouble and ingredients.
Martha Stewart Member
Rating: Unrated
09/30/2014
This cream cheese pound cake is so delicious! I make it all the time - the recipe makes two cakes and it freezes well if you don't need the second one right away. For birthdays or special occasions I make Martha's caramel sauce (from the apple spice cake recipe) and whipped cream......Everyone goes crazy for it. I'm making it this weekend for family birthday party and I can't wait to eat it.
Martha Stewart Member
Rating: Unrated
01/21/2014
I tried it for the first time..delicious.. however.. the top did crack and I had to bake it a little longer..all in all..a delicious recipe
Martha Stewart Member
Rating: Unrated
09/25/2013
First attempt fairly good. Top cracked and I tried to make sure it was done inside and cooked about 10 min too long. It tasted really rich, not too sweet. This will be my new go to quick dessert. My 6 year old thought it was a winner, especially with ice cream on top. Next time I will add some grated lemon peel or almond extract.
Martha Stewart Member
Rating: Unrated
09/08/2013
I as well followed the recipe exactly as stated using 2 standard loaf-pans at 325.
It did not cook. Required raising the temperature to 350 and adding an additional 45 minutes.
The timing and temperatures don't jive.
Martha Stewart Member
Rating: Unrated
07/04/2013
I made this recipe last night and it turned out absolutely delightful. I didn't use loaf pans, however. I used a 9×13 baking pan and instead of cooking spray, I used a paper towel to rub canola oil along the pan. It came out wonderfully. I used the larger pan so I could cut the cake into small squares for snacks. It was moist and creamy. It baked for about 45 minutes at 350 on a conventional oven.
Martha Stewart Member
Rating: Unrated
02/16/2013
i have followed the recipe exactly. 2 standard pans, 325.
It did not cook. Had to cook 70-75 minutes.
I have a thermometer in my oven to check temperature acuracy. The same recipe is on other place on MS site but bakes it different time & uses different loaf pans. No consistency.
Martha Stewart Member
Rating: Unrated
01/05/2013
This recipe is an adaptation of one published by Southern Living in 1989 called Crusty Cream Cheese Pound Cake. It uses only 2 sticks of butter plus a half cup of shortening. Salt is omitted and a full tablespoon of vanilla is used. The results are amazing!! Delightful exterior crunch; dense and rich interior. For one moment you think you might pile on fresh fruit, but that is abandoned for the ecstacy of this pure treat!
Martha Stewart Member
Rating: Unrated
09/02/2012
I have made this exact recipe for years and it's hit or miss. Lately, however, it is consistently a flop. The cake is always under done despite how long in the oven (50 minutes; 1-1/2 hours, e.g.). It bakes better as two loaves but not so good as a pound cake. Any suggestions to make this recipe work as a pound cake?
Martha Stewart Member
Rating: Unrated
07/24/2012
This was delicious!! I baked it in 1 decarative bunt pan, because I was using it for dessert after dinner with ice cream & wanted it to look beautiful... It did take longer than the time recommended, I think this happened because my pan was very deep & much larger than if I had used 2 loaf pans. My family loved it & it's great the next day with coffee...
Martha Stewart Member
Rating: Unrated
01/30/2012
This recipe came out delicious. Note: You do have to make an oven adjustment: Bake cake at 350 in a conventional oven. I believe the 325 is for convection ovens like the one Martha uses on "Martha Bakes". Also, the ingredients should be at room temp.
Martha Stewart Member
Rating: 5 stars
12/10/2011
I absolutely LOVE this recipe! I make it every year for my dad's birthday and he loves it more than his mother's traditional pound cake. This is the best pound cake recipe, and I don't have any troubles with my cakes baking as some of the other reviewers do. Mine come out perfectly moist and delicious.
Martha Stewart Member
Rating: Unrated
08/22/2011
This recipe looked so good so I thought I would give it a try. I have now baked it 20 minutes past the time stated still gooey inside!
Martha Stewart Member
Rating: Unrated
07/09/2011
Mine were barely done after 1 and 1/2 hr of baking
Martha Stewart Member
Rating: Unrated
05/29/2011
The cakes have been in the oven over an hour now - absolutely raw in the middle with a hard top - what's going on? I see another reviewer had the same problem.
Martha Stewart Member
Rating: Unrated
05/27/2011
Note: the other cream cheese pound cake recipe on MLS website says bake at 350 for 60-70 minutes.
Martha Stewart Member
Rating: Unrated
05/27/2011
Disgusted. Cake has baked for 50 minutes, looks golden brown on top (just like photo), but cake tester crunches through top & comes out sopping raw... even around the edges of the cake. Avid baker. Followed this recipe to a T. Special trip (40 minute drive) to the u-pick strawberry patch this morning was a waste of time. Husband's birthday cake ruined.
Martha Stewart Member
Rating: Unrated
03/15/2011
heating more on one side than the other. And I also noticed that if you search for 'cream cheese pound cake' on this site, you get 2 of the same version...the one from Martha Bakes and one from a Baby Shower site (which looks A LOT different from the M.B. one!!!) I hope that your pound cake comes out how you'd like it too...and I hope that I could help some!! Happy baking!!!
Martha Stewart Member
Rating: Unrated
03/15/2011
Deb-I've had the same problem! It could be a few different reasons...1. you oven may be heated off-balance, 2. the weather/humidity can contribute, and 3. the type of pan that you are using. I found that the older metal loaf pan I was using was making my pound cakes and breads have a lopsided top...perfectly smooth on one side but then the other side looked to have a 'bread burp' and made an ugly bulge on the top! Ugh! I switched my pans out to the silicone ones and found that my oven was...
Martha Stewart Member
Rating: Unrated
03/14/2011
This cake is amazing! It's so moist and rich. This cake beats my grandmother's pound cake any day
Martha Stewart Member
Rating: Unrated
02/21/2011
BTW....that crispy crust is delicious to eat but it doesn't make a pretty presentation with it missing ;-)
Martha Stewart Member
Rating: Unrated
02/21/2011
The picture of this cakes looks like a problem I've been having with pound cakes lately. The cake rises and a top crust forms that collapses and separates from the cake as it cools. I used to never have this problem and now it is every time. The pound cake I bake the most is a 7 UP Pound Cake and it happens all the time now. Very frustrating. Any suggestions?
Martha Stewart Member
Rating: 2.0 stars
04/24/2020
Followed the recipe to a T. The cakes tasted fine, but came out hard as rocks and weighed about as much as bricks.
Rating: 2.0 stars
Rating: 3 stars
07/11/2018
For those of you having trouble with the time and temperature in this recipe, Martha's cake cookbook has a recipe that's almost identical to this one (it has a little more salt and a little more vanilla, but everything else is the same). The cookbook version calls for baking at 350 degrees for 70 - 85 minutes, tenting the top with foil if it starts to brown too much. Hope that helps.
Rating: 3 stars
Rating: 5 stars
05/08/2018
I finally figured it out by watching Martha a time or two more.. She uses a convection oven and once I set my regular gas oven at 350 degrees and baked for an extra half hour, everything came out great!
Rating: 5 stars
Rating: 4 stars
01/17/2017
Wondering why the tops on both my cakes cracked while baking. Any suggestions on how to prevent this from happening? Also I baked them at 350 degrees for 65 min in a conv gas oven. They were completely cooked using this time & temp. I used room temp butter, cream cheese and eggs.
Rating: 4 stars
Rating: Unrated
05/05/2015
I've made this cake 3 times now. I want so badly for it to bake properly. The temp & time in the recipe are grossly incorrect. Today (3rd time making the recipe) I baked it at 350 (non-convection) for 1 hour 25 minutes. I think it worked.
HOW CAN A RECIPE BE POSTED TO THIS REPUTABLE SITE FOR SO MANY YEARS WITH SO MANY COMMENTS REGARDING THE TIME & TEMP, AND NO ONE MAKE A CORRECTION TO THE RECIPE??? DOES NO ONE MANAGE THIS SITE??? It's so frustrating. :(
Rating: Unrated
Rating: 2 stars
02/16/2015
Required raising the temperature to 330-ish and adding an additional 40 minutes. It's very sweet....The recipe might be little bit off.
Rating: 2 stars
Rating: Unrated
01/18/2015
I have made the cream cheese pound cake for 60 years. I have never had a cooking problem with it. I do beat it very long. My grandma gave me the receipe. She said be sure and beat each item very good . However not the flour.
Rating: Unrated
12/04/2014
I should have read some of the comments first. I have been checking the cake every 10 minutes after the 50 minute mark, and I had to turn my over slowly up to 350. I have a feeling this is going to take double the amount of time. Sure hope it is worth all the trouble and ingredients.
Rating: Unrated
09/30/2014
This cream cheese pound cake is so delicious! I make it all the time - the recipe makes two cakes and it freezes well if you don't need the second one right away. For birthdays or special occasions I make Martha's caramel sauce (from the apple spice cake recipe) and whipped cream......Everyone goes crazy for it. I'm making it this weekend for family birthday party and I can't wait to eat it.
Rating: Unrated
01/21/2014
I tried it for the first time..delicious.. however.. the top did crack and I had to bake it a little longer..all in all..a delicious recipe
Rating: Unrated
09/25/2013
First attempt fairly good. Top cracked and I tried to make sure it was done inside and cooked about 10 min too long. It tasted really rich, not too sweet. This will be my new go to quick dessert. My 6 year old thought it was a winner, especially with ice cream on top. Next time I will add some grated lemon peel or almond extract.
Rating: Unrated
09/08/2013
I as well followed the recipe exactly as stated using 2 standard loaf-pans at 325.
It did not cook. Required raising the temperature to 350 and adding an additional 45 minutes.
The timing and temperatures don't jive.
Rating: Unrated
07/04/2013
I made this recipe last night and it turned out absolutely delightful. I didn't use loaf pans, however. I used a 9×13 baking pan and instead of cooking spray, I used a paper towel to rub canola oil along the pan. It came out wonderfully. I used the larger pan so I could cut the cake into small squares for snacks. It was moist and creamy. It baked for about 45 minutes at 350 on a conventional oven.
Rating: Unrated
02/16/2013
i have followed the recipe exactly. 2 standard pans, 325.
It did not cook. Had to cook 70-75 minutes.
I have a thermometer in my oven to check temperature acuracy. The same recipe is on other place on MS site but bakes it different time & uses different loaf pans. No consistency.
Rating: Unrated
01/05/2013
This recipe is an adaptation of one published by Southern Living in 1989 called Crusty Cream Cheese Pound Cake. It uses only 2 sticks of butter plus a half cup of shortening. Salt is omitted and a full tablespoon of vanilla is used. The results are amazing!! Delightful exterior crunch; dense and rich interior. For one moment you think you might pile on fresh fruit, but that is abandoned for the ecstacy of this pure treat!
Rating: Unrated
09/02/2012
I have made this exact recipe for years and it's hit or miss. Lately, however, it is consistently a flop. The cake is always under done despite how long in the oven (50 minutes; 1-1/2 hours, e.g.). It bakes better as two loaves but not so good as a pound cake. Any suggestions to make this recipe work as a pound cake?
Rating: Unrated
07/24/2012
This was delicious!! I baked it in 1 decarative bunt pan, because I was using it for dessert after dinner with ice cream & wanted it to look beautiful... It did take longer than the time recommended, I think this happened because my pan was very deep & much larger than if I had used 2 loaf pans. My family loved it & it's great the next day with coffee...
Rating: Unrated
01/30/2012
This recipe came out delicious. Note: You do have to make an oven adjustment: Bake cake at 350 in a conventional oven. I believe the 325 is for convection ovens like the one Martha uses on "Martha Bakes". Also, the ingredients should be at room temp.
Rating: 5 stars
12/10/2011
I absolutely LOVE this recipe! I make it every year for my dad's birthday and he loves it more than his mother's traditional pound cake. This is the best pound cake recipe, and I don't have any troubles with my cakes baking as some of the other reviewers do. Mine come out perfectly moist and delicious.
Rating: Unrated
08/22/2011
This recipe looked so good so I thought I would give it a try. I have now baked it 20 minutes past the time stated still gooey inside!
Rating: Unrated
07/09/2011
Mine were barely done after 1 and 1/2 hr of baking
Rating: Unrated
05/29/2011
The cakes have been in the oven over an hour now - absolutely raw in the middle with a hard top - what's going on? I see another reviewer had the same problem.
Rating: Unrated
05/27/2011
Note: the other cream cheese pound cake recipe on MLS website says bake at 350 for 60-70 minutes.
Disgusted. Cake has baked for 50 minutes, looks golden brown on top (just like photo), but cake tester crunches through top & comes out sopping raw... even around the edges of the cake. Avid baker. Followed this recipe to a T. Special trip (40 minute drive) to the u-pick strawberry patch this morning was a waste of time. Husband's birthday cake ruined.
Rating: Unrated
03/15/2011
heating more on one side than the other. And I also noticed that if you search for 'cream cheese pound cake' on this site, you get 2 of the same version...the one from Martha Bakes and one from a Baby Shower site (which looks A LOT different from the M.B. one!!!) I hope that your pound cake comes out how you'd like it too...and I hope that I could help some!! Happy baking!!!
Deb-I've had the same problem! It could be a few different reasons...1. you oven may be heated off-balance, 2. the weather/humidity can contribute, and 3. the type of pan that you are using. I found that the older metal loaf pan I was using was making my pound cakes and breads have a lopsided top...perfectly smooth on one side but then the other side looked to have a 'bread burp' and made an ugly bulge on the top! Ugh! I switched my pans out to the silicone ones and found that my oven was...
Rating: Unrated
03/14/2011
This cake is amazing! It's so moist and rich. This cake beats my grandmother's pound cake any day
Rating: Unrated
02/21/2011
BTW....that crispy crust is delicious to eat but it doesn't make a pretty presentation with it missing ;-)
The picture of this cakes looks like a problem I've been having with pound cakes lately. The cake rises and a top crust forms that collapses and separates from the cake as it cools. I used to never have this problem and now it is every time. The pound cake I bake the most is a 7 UP Pound Cake and it happens all the time now. Very frustrating. Any suggestions?
All Reviews for Martha’s Cream-Cheese Pound Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Martha’s Cream-Cheese Pound Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
