Fay's Cream Cheese Pound Cake

jan hall


This is a Southern pound cake recipe that my family loves. It replaced a sour cream pound cake and a regular pound cake and is always the best. It is especially good with fresh peaches or strawberries. It freezes well, if you have left overs! Enjoy!!

★★★★★ 1 vote
20 Min
1 Hr


3 c
3 stick
butter, unsalted
8 oz
cream cheese
1 Tbsp
vanilla extract
1 tsp
almond extract
eggs, beaten
2 c
all purpose flour
1 c
self rising flour


1Preheat oven to 350 degrees.
Grease and flour bunt pan or spray with baking spray. My smaller bunt pan allows me to make 3 individual cakes in small pans.
2Bring Cream cheese, Eggs, and butter to room temperature. (takes about 30 minutes on the kitchen counter)
3Cream butter, cream cheese and sugar until fluffy and light.
Add vanilla and almond flavoring.
Mix in
4Beat eggs lightly.
Add flour to creamed mixture, alternating flour with beaten eggs. Beginning with flour and ending with flour.
Pour into prepared pan.
Bake at 350 degrees for 60 minutes, check for doneness (using a toothpick in the center) and adjust in 5 minute increments. When the pick comes out clean, place on wire rack and cool in pan for 15 minutes. Turn out onto wire rack to cool. ENJOY!!

About Fay's Cream Cheese Pound Cake

Course/Dish: Cakes