Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe

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J. Cooper


This recipe was given to me in the 1990s by a family friend.


★★★★★ 4 votes

12 to 16
15 Min
1 Hr 30 Min


  • 1 1/2 c
    butter, softened
  • 8 oz
    cream cheese, room temperature
  • 3 c
  • 6
    large eggs
  • 4 c
    cake flour, sifted
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract

How to Make Cream Cheese Pound Cake


  1. Preheat oven at 325 degrees F. Grease and flour a 12-cup angel food/tube pan or Bundt pan and set aside.
  2. Cream together the butter and cream cheese. Gradually add the sugar and cream until fluffy.
  3. Add eggs, one at a time, mixing well after each egg. Add the vanilla and almond extracts and mix well.
  4. Add the cake flour, one cup at a time, mixing well after each cup. (Be Careful that you Do Not Over Mix the Flour)
  5. Pour the batter into the prepared pan and abake at 325 degrees F. for about 1 1/2 hours or until a cake tester inserted into the cake comes out clean.
  6. Cool for 10 minutes before removing from the pan. Makes 12 - 16 slices.
  7. For special occasions I put a light chocolate glaze on this cake.

Printable Recipe Card

About Cream Cheese Pound Cake

Course/Dish: Cakes
Hashtag: #poundcake

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