Cake Central › Recipes › Cream Cheese Pound CakeThis

Cream Cheese Pound CakeThis

This is my favorite pound cake recipe. It was given to me by a friend back in the 1990s and it is among my most requested recipes. Hope you and your family enjoy it as much as we do. 3 sticks butter, softened 3 cups granulated sugar 1/8 teaspoon salt 1 (8 oz.) package cream cheese, softened 6 eggs 3 cups sifted cake flour 2 teaspoons vanilla Preheat oven to 325 degrees. Mix butter, sugar and salt until creamy.  Add cream cheese and mix well.  Add eggs, one at a time, alternating with the flour.  Add vanilla and beat the entire mixture for 2 minutes.  Pour into a Large (12-cup) greased and floured tube or bundt cake pan,  Bake for 90 minutes. Remove from oven and allow to cool in pan 10-15 minutes before inverting onto a cooling rack to cool completely. Note:  It is not a mistake that no milk or other liquid is included.  It is a thick, rich batter and will overflow and make a mess in your oven if you use only a 10-inch bundt pan.  I learned from experience and just cook some of the batter in a small casserole dish or 6-inch pan if I choose to use one of my fancy bundt pans that holds less than 12 cups.

Comments (41)

I will give this a try! Thanks for the recipe!
Thanks for sharing.
Thanks Elaine - i'm defi going to try this. Thanks for sharing. Can i just ask if cake flour is simply plain flour? Many thanks Dee x
Cake flour is a differenct kind of flour believe has corn starch or something, it's a finer flour. Any who you can "convert" all purpose flour by adding corn starch so I've read. I tried it and wasn't happy. U can get cake flour at any "fine" grocer for like 2 bucks a box.
I just found this recipe a couple of months ago and it has already been requested for three events. I use lemon extract instead of vanilla and its fabulous!
Can you bake this in a normal round or square pan or only a bundt pan? Thanks...it sounds yummy!
Hi, Does this recipe crumble if you carve it? Thanks
This recipe sounds yummy, could you please tell me how much 3 sticks of butter is?
babycakes its 1 1/2 cups when you see sticks of butter just remember that 1 stick = 1/2 c hope this help
sounds lovely!! would it be possible to make cupcakes with this recipe?
I would also know if you can bake this in a regular rectangle/square or round pan too
ive been making this over 20years and it is well liked can u add different fruits and flavoring thanks
I just made this cake, didn't change anything, just followed the instructions. Baked in 9"x13" pan, cut in squares, stack them all together and carved the clock tower at my "University of Michigan" cake (I have pictures posted). It tasted great and very easy to carve, just keep it cold. Thanks for a great recipe, by far my favorite. Olga
I have a very similar recipe that is also well loved. It uses 8 oz 1/3 less fat cream cheese, 3 sticks margarine, 2 2/3 cups all-purpose flour, and 1 1/2 tsp. vanilla extract, plus 1 1/2 tsp. almond extract. I make it in 2 loaf pans and bake at 325 for about an hour. I've never used it for a cake, but after reading comments by olgaCake, I think I'll give it a try! I think it's really delicious with the almond flavor. It also freezes well.
This recipe is like my Mama's pound cake that she made forever. She's been with Jesus for 34 yrs now. So you know this recipe is old as the hills. You can also use 1 cup of sour cream in it. I use this all the time and it is delishhhhhhh!
Hi there, I was looking for a raspberry and almond flavor pound cake, which I did not find, so I decided to try this recipe and modified it accordingly and this is what I did, 2 tier cake, 6" and 8", 1) substituted the van flavor for almond 2) folded about 1 cup frozen raspberries into the batter 3) moisted a little with Disaronno Italian Liqueur syrup 4) filled with the raspberry filling recipe here @ CC. The final result was an amazingly delicious cake. Thank you for this recipe.
Great recipe! I just made it the other night, and it is delicious!
Oooh, this was SOOO good! Thanks so much for posting it! I added 1/4 cup Cointreau, 2 tsp vanilla and 1 tsp orange emulsion at the end and it was incredible! I also used 1 rounded tsp of kosher salt since I used unsalted butter and that seemed to be the right amount.
i noticed you did not use baking powder in the recipe,is that right or was it an oversight? Thanks
wow, im going to try it but what kind of frosting can i use with this
Cake Central › Recipes › Cream Cheese Pound CakeThis