Scratch-Made Cream Cheese Pound Cake

Introduction

I DID IT! This rich, velvety cake is made entirely from scratch using simple, classic ingredients — 3 cups of cake flour, 6 eggs, 3 cups of sugar, 3 sticks of butter, 8 ounces of cream cheese, vanilla extract, and cake batter extract. Everything starts at room temperature, which helps the batter whip up smooth and creamy. Baked low and slow at 315°F for 1 hour and 20 minutes, the result is a beautifully tender cake with a fine crumb and incredible flavor. For a first cake from scratch, it’s a huge success — those crumbs really are delicious!

This recipe builds on those exact ingredients and times, expanding the method to help you understand not just what to do, but why each step makes the cake lighter, smoother, and deeply flavorful. With careful mixing, proper pan preparation, and a gentle bake, you’ll create a cake that slices cleanly, boasts a golden top, and tastes every bit as good as it looks.

Whether you’re celebrating your very first scratch cake or just want a reliable, classic dessert, this cream cheese–enriched pound cake is a triumph every time.

Ingredients