Southern Cream Cheese Pound Cake with Vanilla Glaze (Moist & Buttery)

There is nothing quite like a homemade Southern Cream Cheese Pound Cake fresh from the kitchen. With its beautiful golden-brown crust, rich buttery flavor, and soft, tender crumb, this old-fashioned dessert is a true Southern classic. Finished with a thick, creamy vanilla glaze that drips down every ridge, this cake is perfect for Sunday dinners, holidays, family gatherings, or enjoying with a warm cup of coffee.

What makes this pound cake so special is the cream cheese. It adds incredible richness, moisture, and a delicate tang that balances the sweetness beautifully. Every slice is dense yet tender, with that unmistakable homemade flavor that makes traditional Southern baking so comforting.

The best part? You only need a handful of everyday ingredients to create this beautiful Bundt cake.

Why You’ll Love This Southern Cream Cheese Pound Cake

This classic cream cheese pound cake is one of those recipes you’ll want to make again and again.

• Rich and buttery: Real butter and cream cheese create a wonderfully flavorful cake.
• Moist and tender: The cream cheese helps keep the crumb soft and delicious.
• Simple ingredients: Everything you need is easy to find at your local grocery store.
• Perfect for gatherings: This beautiful Bundt cake makes an impressive centerpiece.
• Easy to prepare ahead: The cake tastes wonderful the next day.
• Delicious vanilla glaze: A sweet, creamy finishing touch makes every slice irresistible.

Southern Cream Cheese Pound Cake Recipe

Prep Time: 20 minutes
Cook Time: 75–90 minutes
Cooling Time: 2 hours
Total Time: Approximately 3 hours 50 minutes
Servings: 14–16 slices
Course: Dessert
Cuisine: Southern American
Oven Temperature: 325°F (163°C)

Ingredients

For the Pound Cake

• 1½ cups (340 g) unsalted butter, softened
• 8 oz (226 g) full-fat cream cheese, softened
• 2¾ cups (550 g) granulated sugar
• 6 large eggs, room temperature
• 3 cups (375 g) all-purpose flour
• ½ teaspoon salt
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract (optional)

For the Vanilla Glaze

• 1½ cups (180 g) powdered sugar, sifted
• 2–3 tablespoons whole milk or heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt

Baking Tip: For a thick, creamy glaze that beautifully drips down the sides of your Bundt cake, use heavy cream instead of milk.

How to Make Southern Cream Cheese Pound Cake

Step 1: Prepare Your Bundt Pan

Preheat your oven to 325°F (163°C).

Generously grease a 12-cup Bundt pan with butter or nonstick baking spray containing flour. Make sure to coat every groove and the center tube so the cake releases easily after baking.

If using butter, lightly dust the pan with flour and shake out any excess.

Step 2: Cream the Butter and Cream Cheese

In a large mixing bowl, combine the softened butter and cream cheese.

Using a stand mixer or electric hand mixer, beat on medium speed for approximately 2–3 minutes until smooth and creamy.

Scrape down the sides of the bowl as needed to ensure everything is evenly combined.

Step 3: Add the Sugar

Gradually add the granulated sugar to the butter mixture.

Continue beating for 4–5 minutes until the mixture becomes lighter and fluffy.

This step is especially important because properly creaming the butter and sugar incorporates air into the batter, helping create a tender pound cake.

Step 4: Add the Eggs and Vanilla

Add the eggs one at a time, mixing on low speed after each addition until just incorporated.

Stir in the vanilla extract and optional almond extract.

Adding the eggs gradually helps the ingredients combine smoothly and creates a more consistent cake texture.

Step 5: Add the Dry Ingredients

In a separate bowl, whisk together the flour and salt.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.

Avoid overmixing once the flour is added. Overmixing can develop too much gluten and make the cake tough instead of tender.

Step 6: Fill the Bundt Pan

Spoon the thick cake batter evenly into your prepared Bundt pan.

Use a spatula to smooth the surface, then gently tap the pan on the countertop once or twice to release any large air bubbles.

Step 7: Bake the Pound Cake

Place the Bundt pan on the center rack of your preheated oven.

Bake for approximately 75–90 minutes, or until the cake is golden brown and a long wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.

If the top begins browning too quickly, loosely cover it with aluminum foil during the final part of baking.

Step 8: Cool Completely

Remove the cake from the oven and allow it to cool in the pan for 15–20 minutes.

Carefully invert the cake onto a wire rack and let it cool completely.

Do not add the glaze while the cake is warm, or it will melt and run off.

How to Make the Vanilla Glaze

In a medium mixing bowl, combine the sifted powdered sugar, vanilla extract, a pinch of salt, and two tablespoons of heavy cream or milk.

Whisk until smooth.

If the glaze is too thick, add additional cream one teaspoon at a time until it reaches your desired consistency.

For a beautiful bakery-style finish, the glaze should be thick enough to slowly drip down the sides of the cake without becoming watery.

Place the completely cooled pound cake on a serving plate or cake stand.

Slowly spoon the glaze over the top, allowing it to flow naturally down the Bundt cake’s ridges.

Let the glaze set for approximately 15–20 minutes before slicing and serving.

Tips for the Best Cream Cheese Pound Cake

1. Use room-temperature ingredients.

Butter, cream cheese, and eggs should be at room temperature before mixing. This helps create a smooth, evenly blended batter.

2. Choose full-fat cream cheese.

Full-fat block cream cheese provides the best richness and texture. Avoid whipped cream cheese or low-fat substitutes.

3. Don’t rush the creaming process.

Beating the butter, cream cheese, and sugar properly helps incorporate air into the batter and contributes to the cake’s tender texture.

4. Measure flour correctly.

Too much flour can make pound cake dry. For accurate results, use a kitchen scale or spoon flour into your measuring cup and level it off.

5. Avoid overbaking.

Start checking for doneness around 75 minutes. Oven temperatures vary, and baking too long can dry out the cake.

6. Let the cake cool before glazing.

A completely cooled cake allows the vanilla glaze to stay thick and creamy, creating those beautiful drips.

Delicious Variations to Try

One of the wonderful things about this Southern cream cheese pound cake is how easily you can customize it.

Lemon Cream Cheese Pound Cake: Add one tablespoon of fresh lemon zest to the batter and replace some of the glaze liquid with lemon juice.

Almond Pound Cake: Increase the almond extract to one teaspoon and finish with sliced almonds.

Strawberry Pound Cake: Serve thick slices with fresh strawberries and whipped cream.

Holiday Pound Cake: Add a little cinnamon or nutmeg for a warm seasonal flavor.

Chocolate Drizzle: Replace the vanilla glaze with melted chocolate for a richer dessert.

How to Store Southern Cream Cheese Pound Cake

This cake is perfect for preparing ahead of time because its rich texture helps it stay moist.

At Room Temperature: Store in an airtight container for up to two days in a cool room.

In the Refrigerator: Refrigerate in an airtight container for up to five days. Allow slices to come to room temperature before serving.

In the Freezer: Wrap individual unglazed slices tightly in plastic wrap and place them in a freezer-safe container for up to three months.

Thaw frozen slices overnight in the refrigerator or at room temperature before enjoying.