Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe

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Debbie Culbreth


Once you try this with the cream cheese you will not want a regular Pound Cake again! This is VERY MOIST!


★★★★★ 2 votes

30 Min
1 Hr 30 Min


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  • 3 stick
  • 3 c
    granulated sugar
  • 8 oz
    cream cheese
  • 6 large
  • 3 1/3 c
    plain flour
  • 1/8 tsp
  • 1 tsp
    baking powder
  • 1 tsp
    vanilla extract
  • 1 Tbsp
    fresh lemon juice

How to Make Cream Cheese Pound Cake


  1. Pre-heat oven to 350.
  2. Cream the butter, sugar and cheese together until the mixture is light and fluffy.
  3. Add salt, vanilla and lemon juice.
  4. Beat well.
  5. Add flour & baking powder to this mixture. Yes, I know it's "backwards". TRUST ME!
  6. Add eggs, one at a time, blending well after each.
  7. Don't be vigorous; mix it just enough to blend in the egg yolks.
  8. Spoon into a greased tube pan.
  9. Bake in preheated oven for 1 1/2 hours.
  10. Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan.
  11. If you wait too long, it will stick.

Printable Recipe Card

About Cream Cheese Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Other Tag: Heirloom

Show 3 Comments & Reviews

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