Cream Cheese Pound Cake

Recipe Rating:
 4 Ratings
Serves: 12
Prep Time:
Cook Time:


1 1/2 c butter, softened
8 oz cream cheese, softened
3 c sugar
6 large eggs
1 1/2 tsp vanilla extract
3 c all purpose flour
1/8 tsp salt

The Cook

Linda Griffith Recipe
Well Seasoned
Augusta, GA (pop. 610,828)
Member Since Apr 2011
Linda's notes for this recipe:
My grandmother has been gone for years now but she made the best pound cake that I have ever eaten. It was crispy on the top and sides and so delicious and moist on the inside. I have tried many recipes but never have been able to get it to taste like her. I tried this recipe and it is close, not quite but since I can't have hers this will have to do.
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Preheat oven to 300 degrees. Grease and flour 10 inch tube pan.
Beat butter and cream cheese until creamy, about 2 minutes..Gradually add sugar and beat 5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and mix well. Combine flour and salt in a four cup measuring cup and gradually add to butter mixture. Beat at low speed just until blended. Pour batter into the prepared tube pan. Fill a 2 cup measuring cup with water. Place in oven with the cake. Make sure measuring cup is oven proof. Bake at 300 hundred oven for an hour and a half. After removing from pan, place on rack to cool completely.

About this Recipe


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user Linda Griffith sothernladee - Jun 19, 2011
I shared a photo of this recipe. View photo
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jun 19, 2011
Linda, to get the top and down the outter sided crisp like she did have you tried this...grease your pan generously with crisco and then dust with sugar (instead of flour).
Sometimes I will mix some cinnamon-sugar and dust the inside of my cake pans with it.
Your Grandmother may have dusted it that way (now I do it with butter flavored crisco).
user Linda Griffith sothernladee - Jun 19, 2011
Oh Cindy, thank you. I will try that....She may have. That was my favorite part of the cake.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jun 19, 2011
you are very welcome, let me know how your next one turns out.

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