Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe

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Nora Eldridge


I discovered this receipe nearly ten years ago. It reminds me of a pound cake I used to buy in a little bakery in Lake Placid, NY. It was absolutely delicious, with a tender crumb and a nice vanilla flavor. This has been a hit everywhere I've taken it. It's great plain, with berries, with a scoop of coffee ice cream or just with a little sprinkle of powdered sugar. You can dress this up in so many ways and it's always a hit! You start this cake in a COLD oven and gradually increase the temperature.


★★★★★ 1 vote

45 Min
1 Hr 50 Min


  • 2 stick
    unsalted butter, room temperature
  • 1- 8 oz pkg
    cream cheese, room temperature
  • 3 c
  • 1 tsp
  • 6 large
    eggs, room temperature
  • 4 tsp
    vanilla extract
  • 3 c
    cups all-purpose flour

How to Make Cream Cheese Pound Cake


  1. Butter and flour a 12 cup Bundt pan. I use Bakers Secret spray and it works great.
  2. Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes.
  3. Add sugar and salt. Beat 10 minutes, occasionally scraping down sides of the bowl.
  4. Add eggs one at a time. Beat 2 minutes after each egg. This really makes a difference in the finished cake.
  5. Beat in vanilla.
  6. Beat in flour at low speed until batter is smooth. Do not overbeat. I beat until flour is just incorporated, then finish it by hand.
  7. Transfer batter to pan. Put pan in a COLD oven.
    Bake at 200 degrees F for 20 minutes.
    Increase temp to 250 F; bake 20 minutes.
    Increase temp to 275 F; bake 10 minutes.
    Increase temp to 300 F; bake about 60 min longer, until cake tester inserted near center comes out clean.
  8. Cool in pan for 15 minutes. Turn cake onto rack and cool completely. Wrap and store at room temperature. Cake can be made three days ahead.

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About Cream Cheese Pound Cake

Course/Dish: Cakes

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