Go Back
sliced Eggless Cream Cheese Pound Cake on a white serving plate

Eggless Cream Cheese Pound Cake

This Eggless Cream Cheese Pound Cake is moist, soft, and flavorful! It has a golden crust and a delicate yet dense cake crumb. Absolute perfection!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 12 slices
Calories 439kcal


  • 3 cups all-purpose flour (420 g)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, softened (230 g)
  • 8 oz full-fat cream cheese, softened (226 g)
  • 2 cups granulated sugar (400 g)
  • 1/2 cup full fat sour cream (120 g)
  • 2 teaspoons pure vanilla extract
  • 1/2 cup milk (120 ml)


Before You Get Started:

  • Read and follow the recipe. Don't sabotage your time, effort, and money! This might sound obvious, right? Butfollowing the recipe is the most important cake baking tip you'll everhear/read. I'm guilty of this, too! Sometimes I'm in a rush, and I don't takethe time to read the recipe carefully or substitute ingredients in recipesbased on what I have. I do not recommend doing this unless the recipe suggestsalternatives.
    Bring all your refrigerated ingredients toroom temperature. This will ensure that the batter mixes correctly, andyou'll get a better rise and texture in your final baked good.
    Pre-measure all my ingredients. This way, you'll have them ready to go, and don't forget anything.To measure, I highly recommend using a scale. If you haven't used a scalebefore, don't be intimidated. It's actually easier than using cups and moreprecise, which is key for eggless baking. You can get a good kitchen scaleonline or in any local kitchen equipment store.

Make the Eggless Cream Cheese Pound Cake

  • Preheat the oven to 350º F (180º C). Lightly grease a 10-inch (24 cm) tube or Bundt pan (12 cups capacity) with nonstick baking spray with flour.
  • In a large bowl, sift flour, baking powder, baking soda and cream of tartar. Add salt and mix to combine. Set aside.
  • In a large bowl, beat the butter until creamy and pale on medium-high speed for 3 -4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add cream cheese and continue mixing for 1 minute. Add sugar and mix for 3 more minutes until light and fluffy. Add sour cream and vanilla and continue beating to combine for 1 minute.
  • Turn the mixer to low and add the flour mixture in three batches, alternating with milk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds.
  • Pour the batter mixture into the prepared pan. Bake for 80 - 90 minutes, or until a skewer comes out clean when poked in the center. After the first 45 minutes of baking,  loosely tent the cake with aluminum foil to ensure the surface does not over-brown. IMPORTANT: This is a large, heavy cake, so don’t be alarmed if it takes longer in your oven. If it needs longer, bake longer.
  • Once done, remove from the oven and cool for 15 – 20 minutes inside the pan. Then remove the cake from the pan and set it on the wire rack to cool completely. Allow cooling completely before slicing. IMPORTANT: As you can see in the photo, the pound cake might sink a little in the middle. Don't panic; it will still be delicious.


Store: The loaf can be covered in foil or plastic wrap and stored at room temperature for up to 3 days. For longer storage, cover the cake tightly and store it in the refrigerator for up to 5 days.
Freeze: Wrap baked and cooled pound cake in 2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before slicing and serving.
Loaf Pan: Half all the ingredients. Pour the batter into a loaf pan. Bake at 350°F (163°C) for about 60 - 65 minutes.  If you don't want half the ingredients, you will need two loaf pans. 
Extra Tips:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Bring all ingredients to room temperature before beginning. Room temperature ingredients promise a uniformly textured cake. Cold ingredients do not emulsify together, and the pound cake won’t bake properly.
  • Make sure to generously grease the cake pan (in every crevice) so the cake does not stick.
  • If you don’t have sour cream, you can use plain regular yogurt. It produces a lovely cake as well.
  • Fill your pan about 2/3 of the way to avoid it from spilling out the top.
  • Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on it.
  • For best results, bake the pound cake at least a day before serving.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 439kcal | Carbohydrates: 51g | Protein: 5g | Fat: 24g | Sodium: 197mg | Fiber: 1g | Sugar: 27g