Black People’s Pound Cake

I bake this rich, velvety pound cake when I want a slice that’s deeply buttery with a subtle tang from cream cheese. I cream the butter and sugar until billowy, beat in eggs one by one, fold in flour gently, and let the oven do its slow magic. I slice it thick and serve it plain, with berries, or with a simple glaze.

Why You’ll Love This Recipe

I love how the cream cheese keeps the crumb moist for days and adds a bakery-level tenderness without any fuss. I use pantry staples, a steady low oven, and a well-greased pan to get that classic golden crust and fine, melt-in-the-mouth texture that makes every bite feel like a celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 cups unsalted butter, softened (3 sticks)

• 8 ounces cream cheese, softened

• 3 cups granulated sugar

• 6 large eggs, at room temperature

• 3 cups all-purpose flour, spooned and leveled

• 1/2 teaspoon fine salt (optional but I like the balance)

• 1 to 2 teaspoons vanilla extract (optional, for aroma)

Directions

1. I preheat the oven to 325°F (165°C). I generously butter and flour a 10-inch tube or Bundt pan (or I line two 9×5-inch loaf pans with parchment and grease well).

2. I cream the butter and cream cheese together with a mixer on medium-high until completely smooth and fluffy, about 2 minutes.

3. I add the sugar gradually and beat until very light and airy, 3 to 5 minutes, scraping the bowl once or twice.

4. I beat in the eggs one at a time on medium speed, mixing just until each disappears before adding the next. I blend in vanilla if I’m using it.

5. In a separate bowl, I whisk the flour with the salt (if using). I add the dry ingredients to the batter in 3 additions on low speed, mixing only until the flour is incorporated. I finish by folding with a spatula to keep the batter airy.

6. I spoon the batter into the prepared pan, smooth the top, and tap the pan gently to release large air bubbles.

7. I bake on the center rack until the crust is golden and a skewer comes out clean with a few moist crumbs, 75 to 95 minutes for a tube/Bundt (50 to 65 minutes for loaf pans). If the top browns too quickly, I tent lightly with foil near the end.

8. I cool the cake in the pan on a rack for 15 minutes, then I turn it out and cool completely before slicing. I serve plain or with berries, whipped cream, or a light glaze.

Servings and timing

I cut 12 to 16 servings.
Prep: 20 minutes • Bake: 75 to 95 minutes • Cool: 1 to 2 hours • Total: about 2 1/2 to 3 hours

Variations

• Lemon-vanilla: I add 1 tablespoon lemon zest to the sugar as I cream it and finish the cooled cake with a lemon glaze.

• Almond bakery style: I use 1 teaspoon vanilla plus 1/2 teaspoon almond extract and top with toasted sliced almonds.

• Marble: I whisk 2 tablespoons unsweetened cocoa with 2 tablespoons hot water, stir into 1 1/2 cups batter, and swirl into the pan.

• Brown butter: I brown half the butter, cool it to room temp, and proceed for a nutty, toffee-like depth.

• Citrus poundlets: I bake in two loaf pans and freeze one; I add orange zest and serve thin slices with macerated fruit.

storage/reheating

I wrap the cooled cake tightly and keep it at room temperature for up to 3 days or refrigerate up to 7 days. For longer storage, I wrap slices individually and freeze up to 3 months; I thaw overnight in the fridge. To refresh, I warm slices in a 300°F (150°C) oven for 8 to 10 minutes or microwave for 10 to 15 seconds just to take off the chill.

FAQs

Do I need baking powder for this pound cake?

I don’t— the long creaming step and six eggs give plenty of lift. If I prefer a slightly lighter crumb, I add 1/2 teaspoon baking powder with the flour, but it’s optional.

Why did my pound cake crack on top?

I consider a modest crack normal for pound cake. If it’s excessive, I check that I baked at 325°F, avoided overfilling the pan, and placed the pan on the center rack. A gentle, even heat helps.

How do I keep the cake from sticking to the pan?

I grease every nook with softened butter, dust with flour, and tap out the excess. For intricate Bundt designs, I use a pastry brush and a nonstick baking spray with flour for extra insurance.

Can I bake this in loaf pans instead of a Bundt?

I can— I divide the batter between two well-greased 9×5-inch loaf pans and bake 50 to 65 minutes, checking for doneness at 50 minutes.

How do I know when it’s done?

I look for a deep golden color, edges pulling slightly from the pan, and a tester that comes out clean with a few moist crumbs. If I use a thermometer, I aim for about 200–210°F (93–99°C) in the center.

Conclusion

I reach for this Black People’s Pound Cake when I want a timeless, party-worthy dessert with a moist, tight crumb and buttery richness that lingers. I slice it thick, pour coffee, and let the cream-cheese tenderness shine with or without a simple glaze or fresh fruit.