The White Lily Cream Cheese Pound Cake That Never Lets You Down

There’s something timeless about a pound cake. No fuss, no filling, just golden slices of buttery goodness that practically hum with comfort. My favorite version? A cream cheese pound cake, made with soft, Southern White Lily flour—it gives the cake a tender crumb that’s rich but never heavy. It’s the kind of recipe you make once and keep forever.

It’s perfect on its own, but it would also be good with a dusting of powdered sugar or a spoonful of macerated strawberries and whipped cream. And if you have a few leftovers (rare), doesn’t a slice toasted with a bit of salted butter the next morning sound so good?

Here’s how to make it:

White Lily Cream Cheese Pound Cake

Ingredients:

1 ½ cups (3 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
3 cups granulated sugar
6 large eggs
1 tsp vanilla extract
3 cups White Lily all-purpose flour (not self-rising)
½ tsp salt

Instructions:

Preheat your oven to 300°F. Grease and flour a Bundt pan or tube pan thoroughly (see notes below).
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until light and fluffy, about 5 minutes.
Add eggs one at a time, beating well after each addition.
Stir in vanilla.
Sift together flour and salt, then gradually mix into the batter until just combined. Don’t overmix.
Pour into your prepared pan and smooth the top with a spatula.
Bake for 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Notes:

Pan prep is everything. Use butter or shortening and a light dusting of flour, or baking spray with flour, to prevent sticking.
The cake keeps beautifully at room temperature for 3 days or in the fridge for up to a week.

Whether you’re serving it for guests or saving it for yourself, this pound cake always feels like home. Let me know if you try it—I’d love to hear how you top yours.