Almond Cream Cheese Pound Cake

Total Time
Prep 5 mins
Cook 45 mins

This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe

Ingredients Nutrition


  1. Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
  2. Place all ingredients in large mixing bowl.
  3. Mix with electric mixer on low for one minute until all combined.
  4. Mix at medium for two minutes.
  5. Batter should look uniform and thick.
  6. Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
  7. Serve alone or with berries and sweetened whipped cream.
  8. The cake is rich on its own.


Most Helpful

Richard, this is a wonderful cake! DH requested a pound cake for Easter dessert, so I went looking. I love the Cake Mix Dr, and have prepared many of her recipes, but not this one. I already knew it would be delicious. And can we say easy? Sheesh, you just throw everything in the bowl at once, and mix. The flavor is amazingly good, and the family loved it. I served it with a mix of blueberries, raspberries, blackberries and strawberries that I mixed with some sugar and almond extract, and some fresh whipped cream. Heavenly! I baked mine at 350° for just a bit less than 45 minutes, because my tube pan is dark nonstick, and I didn't want the edges of the cake to burn. It was perfectly done. Thanks for posting, Richard!

ciao April 21, 2003

This cake is absolutely the most delicious tasty poundcake I have ever had! And so easy! I didn't even need the fruit and whipped cream to be in heaven. I used half of it to make a trifle and everyone was bowled over by the flavor of the cake! Thanks Richard for a cake I will be making many, many times again!

Michelle S. February 22, 2003

I'm toying with the idea of making my own cake or cupcake tower for my upcoming wedding, so I'm trying out some new recipes. I made cupcakes out of this recipe and boy were they great! I was concerned that it would be too dense, but they were surprisingly light and wonderfully flavored (not to mention, super easy!). I used a cream cheese icing that was really good but overpowered the flavor of the cake . . . think I'll try a whipped cream topping next time. Currently I have a couple cupcakes stashed in the freezer to see if I would be able to make the cakes ahead of time, freeze them, then thaw them out for decorating before serving. Oh, and for any of you who care, I found that scooping the batter into a zip top bag then piping it into the cake liners is definitely the mess-free way to go with cupcakes! Thanks for this recipe!

muncheechee January 30, 2009

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