My Mother's Cream Cheese Pound Cake

My Mother's Cream Cheese Pound Cake

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Josephine Quick


Serve with whip topping and fresh fruit.


★★★★★ 2 votes

20 Min
1 Hr 35 Min


  • 3 stick
    unsalted butter softened
  • 1
    8ounce package of cream cheese, softened
  • 3 c
  • 6 large
  • 3 c
  • 1/8 tsp
  • 1 Tbsp
    pure vanilla extract

How to Make My Mother's Cream Cheese Pound Cake


  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy.
    Gradually add sugar, beating well. Add eggs, 1 at a time. beating just until yellow disappears.
  2. Combine flour and slat; gradually add to butter mixture, beating at low speed just until blended. After each addition. Stir in vanilla. Spoon batter into a greased and floured 10-inch Bundt or tube pan.
  3. Bake at 300 degree for 1 hour and 35 minutes until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes, remove from pan, and cool completely on wire rack.

Printable Recipe Card

About My Mother's Cream Cheese Pound Cake

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American

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