Cream Cheese Pound Cake, IT’S THAT GOOD!

YUP, I’m in that baking mood again and tonight’s choice is Cream Cheese Pound Cake. I make this so often that I know the ingredients by heart.  If you’ve NEVER tried making this before, you need to!  It’s so easy that you’re not going to believe that such simple ingredients can make such a beautiful tasting cake.

Simple ingredients.....

Simple ingredients…..

1 (8 oz. pkg.) Cream Cheese, softened (NO SUBSTITUTES)
1 1/2 cups unsalted REAL Butter, softened (3 sticks)
2 3/4 – 3 cups Sugar (I prefer 2  3/4 c.)
6 large Eggs (room temperature)
2 tsp. PURE Vanilla extract
1  1/2 tsp. PURE Almond extract
1  1/2 tsp. Salt
3 cups cups All-Purpose Flour

Preheat oven to 350 degrees. Generously grease two 8 x 4-inch loaf pans or a bundt pan.

In a bowl, cream the butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat this for at least 5 minutes and up to 7 min., THIS STEP IS VERY IMPORTANT as this  will aid in the cake rising!).

Add the eggs one at a time, beating well after each addition. Add in the vanilla and almond extracts. With mixer on low add the flour and salt in two additions.  Immediately pour  batter into prepared pans. Tap pans lightly on counter to eliminate any large air bubbles in the batter.

Spread batter evenly in pan.....

Spread batter evenly in pan…..



Bake for 60 – 75 minutes, for the loaf pans, and around 90 minutes for the bundt pan; or until cakes tests done. This all depends on your oven’s heat. If the tops begin to brown too quickly cover loosely with a piece of foil. Cool in pans for 10 minutes before removing.





Cool completely before slicing, I find that this cake is best when prepared a day ahead.

Nicely golden in color....

Nicely golden in color….

Cool completely before slicing....

Cool completely before slicing….

14 thoughts on “Cream Cheese Pound Cake, IT’S THAT GOOD!

  1. i cooked this cake and i renamed it GET YO MAN CAKE! because girl it was good and he loved it. sounds weird that someone would sit around with a group of friends talking about how bad your recipes are then temp to keep making them. must just be a group of friends who dont know how to stir the pot. I have only tried a few but i cant wait to try more recipes they were all great!

  2. I made this cake tonight only I used 2 cups of sugar instead of 2 3/4-3 bc I thought that sounded like a bit much…and the cake turned out great! Def a winner! Will be making it again!

  3. This was my first attempt at the delicious cream cheese pound cake followed step by step and I altered the recipe using bread flour instead of all purpose because I am at high altitude. It still has to cool but the batter was tasty! I didn’t have any problems. It helps to read and re read before attempting to make a recipe you have never made. That is how you can be sure you are following the recipe correctly. Signed, A Culinary Arts Graduate, Stephanie Webb

    • LMBO! THANKS my beautiful niece! I’ve NEVER had anyone fail with this recipe, but thank you for your tip with the conversion for higher elevation. It does help to read and reread ANY recipe. Thank you again for trying it. Give my regards to the family and HUGS to that beautiful “doll” (baby) of yours…..

  4. I made this cake yesterday for a family gathering and it was a big hit! I followed your recipe exactly (I used 3 cups of sugar) and baked it in a dark bundt pan. I didn’t bake it as long as stated in the recipe because it was becoming done sooner. I think this was mostly do to using a dark pan in which I probably should have adjusted the temperature. I did have to use a piece of tin foil to cover the top during the last few minutes because of it becoming dark. However, the cake went fast and I was asked for the recipe so I invited them to “like” your Facebook page. Thanks for posting all of the delicious looking recipes, I plan on trying more soon.

    • I’m so so glad it turned out for you! I had no doubt it wouldn’t. THANK YOU so much for that awesome review and I’m happy it was a huge hit with your family! The timing does vary with different ovens, so I’m glad you were able to adjust accordingly. Please come back to try my other “tried and true” recipes! I accept “positive” constructive criticism or comments. HAPPY COOKING/BAKING!

  5. First off you mentioned to add 2 3/4 to 3 cups sugar and no where in the recipe did you say when to add it. So I added it with the butter and cream cheese. Maybe you forgot but I made this cake and it didn’t turn out like you said “melts in your mouth”. sorry but I think I wasted my time and ingredients. Sometimes I wish people will give the correct recipe and not cut corners (in other words “stingy” with their recipe) a lot of people that I know make a lot of your recipes and never turn out right. Well that’s because some ingredients are missing…just saying!! I wish people will not give out recipes if they are going to omit some ingredients.

    • Ashley, I’m sorry that the cake didn’t turn out for you, I don’t know what could have gone wrong? I assure you that every ingredient posted for this recipe is there! I don’t know why you would think I would leave out an ingredient for you to fail at making this cake? I stand behind this recipe and I would appreciate you refraining from any slander to my GOOD CHARACTER! If you and your friends have a problem with any of my “TRIED AND TRUE” recipes, then maybe you shouldn’t frequent my blog or make anymore of them?

      I don’t know what more to say except that one should cook with their HEART and never with anger! Your creations will always come out delicious when you practice this……

    • Seeing that you are the only negative comment in this whole forum. I am assuming it’s just because you don’t cook well. It’s okay, it’s not for everyone but blaming someone else wont help you to improve. Just a word of advice.

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