Cream Cheese Pound Cake Recipe
Cream Cheese Pound Cake Recipe
Nothing reminds me of home back in Georgia than a homemade cream cheese pound cake. I remember my Aunt Stella making this for me all of the, as well as making them for friends and neighbors! I just could never remember the recipe. Well, lo and behold my good girlfriend Shelly has the recipe memorized, and man am I forever grateful that she did! Â
To be honest, this recipe took me two times to make. The first was a slight fail, but the second was a huge success! Â Here’s a great big hint before getting started with the recipe: the butter AND the cream cheese must both be at room temperature, or you will get these little chunks of yellowish hints that look “wet” but it’s not…and the rest of your pound cake will be dry and over cooked.
Your toothpick or knife, when testing the cake of “done-ness” will always come out sticky. This is where I failed with my first attempt! They weren’t completely room temperature, and I just went to town lol. I hope you enjoy!
Cream Cheese Pound Cake Recipe
Ingredients
- 1 8oz cream cheese
- 6 eggs
- 3 sticks of butter
- 3 cups of swans down cake flour
- 3cups of sugar
- 1 tablespoon of vanilla or lemon flavoring
Instructions
One slice is like I’m back home on my dirt roads and sitting on my family’s porch swing out in the yard. I hope you enjoy this and my other recipes! Be sure to Pin this Pinterest for later!
Thanks for the new to me recipe. I’ve baked with cream cheese before and my first mistake was not letting it reach room temperature.
You’re so welcome and so hope you enjoy it! It’s delicious!
Did you use salted or unsalted butter?
I actually used Salted butter. I found that it helps to balance the sugary flavor really well.
I’m lactose intolerant but hey, some things are worth the price :o) Pinned.
Oh, I couldn’t agree more! Somethings are worth the price! lol.
I’ve always thought of Pound Cake as being a loaf cake. Would this recipe work in a loaf pan?
Still wondering if this can be put in a loaf pan.
Hi Lexy! I’m sorry, but I actually couldn’t respond sooner because my site was hacked and just recently fixed…hence why I’m up so late. Ack!
However, now that it’s fixed…here’s the answer:
Yes…you can use it in a loaf pan! Fill the loaf pan to just about 80%, and you should be super good to go! I’ve actually many different flavored loaves from this recipe 🙂
This is my first attempt at pound cake and I’m super excited and super nervous. i love when my mother in law makes this cake, so I’ve decided to learn. Thanks for the recipe.
I’m so glad you enjoyed it!
hey there. I have successfully baked this cake about 4 times. All of a sudden, the last few I’ve baked aren’t coming out fully baked. I’m not doing anything differently. Could it just be my oven? Im so frustrated
I would hate to say it, but I believe it could be your oven. I hope everything works out, and I’m so sorry for your frustration.
This is the best cream cheese pound cake recipe that I ever used! Can I substitute ths cream cheese for sour cream to make a sour cream pound cake?
First time baking a cake from scratch, do I need to sift the flour then measure?
With the cream cheese pound cake, it’s not necessary. Just be sure you’re using cake flour, and not all purpose flour!