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Cream Cheese Pound Cake

The only words for pound cake is WOW and pass me a slice of the cream cheese pound cake!!! I have longed to have the ability to bake a pound cake for years. My mom is the queen of pound cake baking, but after persistent recipe testing (and tons of failures), I have finally found the best ratio of ingredients to create the best, moist, dense, and flavorful pound cake. These simple ingredients such as cream cheese creates an amazing pound cake flavor. Please learn the lessons from my mistakes, follow the instructions very carefully, accurately, baking time, and temperature.


1 1/2 cups butter (3 stick)

8 oz cream cheese

3 cups sugar

6 eggs

1 tsp almond (any flavor works great)

Zest of one lemon (optional)

3 cups White Lilly flour (1 cup self rising and 2 cups all purpose)


Beat the butter and cream cheese together until light and creamy. This step will take about 8-10 minutes. Slowly add the sugar and beat for another 8 minutes. Add the eggs one at a time and beat for 1 minute after each addition. Add the flavoring of choice (my favorite is a combination of almond and lemon zest) and beat for 1 minute. Slowly add the flour 1/2 cup at a time just until blended (do not over beat).

Pour the mixture into a well greased pound cake pan (do not add additional flour to coat the greased pan). Tip: Be sure to use a large pan due to the height of the cake. If you do not have a pound cake pan, place the mixture into 3 loaf pans.

Place the pan into a cold oven and bake for 80-90 minutes. Please check with a device at 80 minutes to ensure the bake is fully baked.

If baking the cake in loaf pan, check the cake after 45-50 minutes with adding additional 2 minutes.

Do not over bake or the cake will become very dry.

Remove from the oven and place to cool for the minimum of 20 minutes. Be careful the pans will be very hot.

Take a sharp utensil to release the cake from the edges of the pan and place onto a beautiful cake plate and enjoy your favorite beverage.


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