Black People’s Pound Cake — Don’t LOSE this Recipe 😋

There’s a reason this Black People’s Pound Cake has been passed down, scribbled in margins of church cookbooks, and guarded like a golden family secret: it’s reliably rich, tender, and impossibly buttery. This version — a cream-cheese–enhanced pound cake — yields a moist, velvety crumb with a crisp, caramelized crust. It’s the kind of cake that travels well, slices beautifully, and sits proudly at holiday tables. Read on for the full recipe, chef tips, variations, nutrition breakdown, and everything you need to keep this classic alive. 🍰✨

Why This Pound Cake Matters

Cultural Roots and Comfort

Pound cake has been a cornerstone of Southern baking and soul-food traditions for generations. The term “Black People’s Pound Cake” is an affectionate nod to the version often made in African American households — dense, buttery, and sometimes enriched with cream cheese for extra moisture and a melt-in-the-mouth texture. Each bite is a memory: potlucks, church socials, family reunions. This cake is about community as much as it is about flavor. ❤️

What You’ll Make

The Finished Cake

A loaf or bundt-style pound cake roughly 9–10 inches in diameter (bundt) or a standard 9×5 loaf pan, with a golden exterior, tender interior, and a subtle tang from cream cheese and optional lemon. It keeps well and freezes beautifully.

Ingredients (Complete & Precise)

Dry & Wet

• 1 ½ cups (340 g) unsalted butter, softened to room temperature
• 8 oz (227 g) cream cheese, softened
• 3 cups (600 g) granulated sugar
• 6 large eggs (about 300 g without shells), room temperature
• 1 tbsp (15 ml) vanilla extract
• 1 tsp (5 ml) lemon extract (optional) — adds brightness
• 3 cups (360 g) all-purpose flour, spooned and leveled
• 1 tsp (6 g) baking powder (optional — for a slightly lighter crumb)
• ½ tsp (3 g) fine sea salt
• ½ cup (120 ml) whole milk or buttermilk, room temperature

Tools You’ll Need

Baking gear checklist

• Stand mixer or hand mixer
• Large mixing bowl
• Rubber spatula
• 9×5 loaf pan or 10–12 cup bundt pan (well-greased)
• Fine-mesh sifter or sieve
• Instant-read thermometer (helpful but optional)

Step-by-Step Method

1. Prep and Preheat

Preheat the oven to 325°F (163°C). Grease and flour your pan well (or use a nonstick spray plus a light dusting of flour). If using a bundt pan, pay extra attention to the nooks — use softened butter and a pastry brush to reach crevices.

2. Cream Butter & Cream Cheese

In a large bowl, beat the softened butter (1 ½ cups / 340 g) and cream cheese (8 oz / 227 g) together on medium speed until pale and fluffy — about 3–5 minutes. This step incorporates air and ensures a smooth texture.

3. Add Sugar Gradually

With the mixer on low, gradually add the sugar (3 cups / 600 g) in a slow stream. Increase speed to medium-high and beat until the mixture is light, glossy, and noticeably lighter in color — roughly 4–6 minutes. Good creaming is the backbone of the best pound cakes.

4. Eggs, One at a Time

Add the eggs (6 large) one at a time, beating well after each addition. Scrape down the bowl between additions to ensure even mixing. Add the vanilla (1 tbsp) and lemon extract (1 tsp), if using.

5. Alternate Dry & Milk

Sift together the flour (3 cups / 360 g), baking powder (1 tsp), and salt (½ tsp). With the mixer on low, add the dry ingredients in three additions, alternating with the milk (½ cup / 120 ml): dry — milk — dry — milk — dry. Mix only until combined; overmixing develops gluten and can toughen the cake.

6. Bake with Patience

Transfer the batter to the prepared pan and smooth the top. For a loaf pan, bake 65–80 minutes. For a bundt pan, bake 60–75 minutes. Begin checking at the lower end of the time range. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs (not raw batter), or the internal temperature reaches ~200°F (93°C). If the top is browning too quickly, tent with aluminum foil.

7. Cool & Release

Let the cake cool in the pan for 15–20 minutes. Run a thin knife around the edges, invert onto a cooling rack, and gently release. For bundt pans, allow 20–30 minutes before inverting for best release.

8. Optional Glaze

For a classic shine and extra sweetness, whisk together 1 cup (120 g) powdered sugar with 2–3 tbsp (30–45 ml) milk and a splash of vanilla until smooth. Drizzle over the cooled cake. For a lemon glaze, replace milk with fresh lemon juice and zest.

Chef Notes & Pro Tips (From the Pros)

Expert guidance to bake like a boss 👨‍🍳

• Chef Bobby Flay: “Room temp eggs and dairy make for a perfectly emulsified batter. Don’t rush them — cold ingredients make the batter seize.”
• Ree Drummond (The Pioneer Woman): “A little extra beating after the sugar goes in gives this cake that signature fine crumb.”
• Gordon Ramsay: “Use good butter. The flavor comes from quality butter — don’t substitute margarine.”
• Ina Garten: “If you like a softer crust, tent the cake with foil for the last 10–15 minutes of baking.”

Variations & Flavor Boosts

Make it your own

• Lemon-Cream Cheese Pound Cake: Add 2 tbsp lemon zest to the batter and swap the milk for buttermilk for tang.
• Vanilla Bean: Split a vanilla bean and scrape the seeds into the batter for floral notes.
• Chocolate Marble: Reserve 1 cup batter, fold in 2 tbsp cocoa powder and swirl into the main batter.
• Rum & Raisin: Soak 3/4 cup raisins in 1/4 cup dark rum, drain and fold gently into batter.

Health Tips & Safety Considerations 🥣⚠️

Bake smart and safe

• Food safety: Use fresh eggs; store leftovers refrigerated if your kitchen is warm. The cream cheese increases perishable ingredients — wrap and refrigerate after 2 hours at room temperature.
• Allergies: Contains dairy, eggs, and gluten. For a dairy-free version, experiment with vegan cream cheese and margarine substitutes (results will differ).
• Portion control: Pound cake is rich — serve smaller slices and pair with fresh fruit to balance richness.
• Cleanliness: Sanitize surfaces after handling raw eggs. Wash hands and utensils thoroughly.

Nutrition & Health Benefits Table (Estimated)

Nutrition values are approximate and based on the whole recipe divided into 12 slices.

Serving Suggestions

Elevate your presentation

• Dust with powdered sugar and serve with macerated berries and whipped cream.
• Warm a slice and pair with a scoop of vanilla ice cream for a decadent dessert.
• Serve with coffee or a bold black tea for afternoon gatherings.

Storage & Make-Ahead

Keep it tender

Once cooled, wrap the cake tightly in plastic wrap and then foil. Store at room temperature for up to 2 days in a cool kitchen. Because of the cream cheese, refrigerate beyond that for up to 5 days. For longer storage, slice and freeze wrapped slices for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

10 Detailed FAQs

All the questions you’ll ask — answered

1. Q: Why does my pound cake sink in the middle?
   A: Common causes are underbaking (center not set), opening the oven door too often, or too much leavening. Make sure the cake reaches the proper internal temperature (~200°F / 93°C) and avoid rapid changes in oven temperature.
2. Q: Can I use salted butter instead of unsalted?
   A: Yes — reduce added salt slightly. Unsalted gives better control over final seasoning.
3. Q: My cake is dry — what happened?
   A: Overbaking or overmixing the flour can dry out the cake. Check for doneness earlier and fold flour gently.
4. Q: Is the baking powder required?
   A: Traditional pound cakes rely on eggs for lift. A small amount of baking powder (1 tsp) lightens the crumb without changing character.
5. Q: Can I halve the recipe for a smaller cake?
   A: Yes — use a 9×5 loaf pan and reduce baking time; start checking at 45–55 minutes.
6. Q: How do I prevent the top from cracking too much?
   A: A slight crack is normal. To minimize dramatic splits, bake at the lower end of temperature and avoid sudden temperature changes when removing from oven.
7. Q: Can I substitute sour cream for cream cheese?
   A: Sour cream will add moisture but less structure — the cake will be tender but slightly different in crumb and flavor.
8. Q: What’s the best way to slice this cake?
   A: Use a serrated knife and a gentle sawing motion; wipe the blade between slices for clean cuts.
9. Q: Can I make this gluten-free?
   A: Yes — substitute 1:1 gluten-free flour blend designed for baking and reduce mixing to avoid a crumbly texture. Add 1/2 tsp xanthan gum if your blend lacks it.
10. Q: How do I know when to store the cake in the fridge vs. at room temperature?
    A: If your kitchen temperature is above 70°F (21°C) or you won’t finish the cake within 2 days, store refrigerated because of the cream cheese content.

Troubleshooting Quick Guide

Fast fixes

• Dense cake: Underbeating butter/sugar or overpacking flour — beat longer during creaming and spoon/level flour.
• Gummy center: Underbaked — return to oven and tent with foil if needed.
• Too sweet: Reduce sugar by up to 25 g per cup next time; balance with a tangy glaze.

Related Recipes & Internal Links

Pair this cake with other crowd-pleasers from our collection:

• Classic Southern Peach Cobbler — fruity companion for warm slices.
• Homestyle Sweet Potato Pie — a soulful dessert pairing.
• Old-Fashioned Pound Cake — for another timeless take.
• Church Supper Desserts — potluck classics and ideas.

Final Thoughts — Keep This Recipe Alive 🧡

This Black People’s Pound Cake is more than ingredient lists and oven times — it’s intergenerational joy. It’s the cake that shows up at graduations, funerals, birthday tables, and backyard barbecues. Whether you stick to the classic formula or riff with lemon, rum, or chocolate, treat this recipe like a living heirloom: pass it on, write notes in the margin, and share slices with people you love.

Ready to bake? Here’s a printable shopping checklist:

• Unsalted butter — 1 ½ cups (340 g)
• Cream cheese — 8 oz (227 g)
• Granulated sugar — 3 cups (600 g)
• Large eggs — 6
• All-purpose flour — 3 cups (360 g)
• Milk or buttermilk — ½ cup (120 ml)
• Vanilla extract — 1 tbsp
• Lemon extract (optional) — 1 tsp

Enjoy the baking, and if you share this cake at a gathering, tell the story behind it — food tastes even better with history. 🎂✊🏾