Cream Cheese Pound Cake

Prep Time
Cook Time
1h 55m
Ready In

"Originally published as Cream Cheese Pound Cake in Taste of Home June/July 2009, pg 59 & credit was given to Richard Hogg of Anderson, So Carolina (Time does not include cooling time). Enjoy!"

Original is 16 servings


  • Serving Size: 1 (118.4 g)
  • Calories 463.9
  • Total Fat - 24.3 g
  • Saturated Fat - 14.4 g
  • Cholesterol - 139.5 mg
  • Sodium - 275.9 mg
  • Total Carbohydrate - 56.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 38.1 g
  • Protein - 6.1 g
  • Calcium - 45.3 mg
  • Iron - 0.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a large bowl, cream the butter, cream cheese & sugar until light & fluffy. Add eggs (1 at a time), beating well after ea addition. Beat in extracts. Combine the flour, baking powder & salt; beat into creamed mixture until blended.

Step 2

Pour into a greased & floured 10-inch fluted tube pan. Bake at 325F for 75 to 90 min or until a toothpick inserted near the center comes out clean.

Step 3

Cool for 10 min before removing from pan to a wire rack to cool completely. Garnish w/confectioners' sugar, strawberries & whipped cream if desired.

NOTE FROM ME: This makes a very lrg cake & I found out by accident. I wanted to make a sml cake & use a new baking form I'd rec'd as a gift, so I made a half recipe as you see in the pic I posted. It met my goal, but I made the cake again as a gift & made a 3/4 of the recipe version the 2nd time. It perfectly filled my baking form. Other baking forms may well have a larger volume capacity, so use your best judgment.


  • No special items are required.

1 Reviews


Delicious even with my changes. I chose this recipe to use up the rest of the package of cream cheese -- lower fat but only had 6 oz. I also skimmed a bit on the sugar, but again not by much - used about 2 1/2 cups of sugar. I also used anise extract instead of the lemon extract. Delicious cake! Thanks for sharing!


review by:
(23 Aug 2017)

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