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
large eggs
4 c
cake flour, sifted
1 tsp
vanilla extract
1 tsp
almond extract


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

About Cream Cheese Pound Cake

Course/Dish: Cakes
Hashtag: #poundcake