Amanda's Cheese Pound Cake

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air.

Ingredients Nutrition


  1. Preheat oven to 300°F.
  2. Cream butter, cream cheese and sugar together.
  3. Add eggs one at a time.
  4. Add vanilla and then flour slowly.
  5. Pour into a bundt pan or Tube pan.
  6. Bake for 1 1/2 hours.
  7. IMPORTANT: Do not try and rush by cooking faster in a hotter oven.


Most Helpful

I was looking for an easy pound cake recipe after finding a more labor/ingredient intensive recipe in "The Joy of Cooking". After reading the reviews, I had to try it! I halved the ingredients simply b/c I only have one loaf pan. It turned out PERFECTLY! This is an incredible poundcake recipe. The texture is perfect - dense, but not heavy. Almost velvety. Some reviewers found it too sweet, but I didn't think that it was too sweet at all. I actually doubled up on the vanilla, but I may try lemon next time instead, just as a variation. I didn't time it, but I would say cooking time is definitely between 1.5-2 hours. Make sure to butter and flour the pan, and when it's finished, allow it to cool for 5-10 minutes in the pan, or until it pulls away from the sides. Then the cake will fall right out of the pan without sticking. I will probably use this recipe for the rest of my life - so easy and sooooooooo good. Thanks, Jeff!

tlb727 September 07, 2007

Yum!!!!! This pound cake was so easy and moist. I love it! My husband told me that his grandmother (who is the worlds best baker) would be proud. The only thing I did differently was add 1/2 tsp. extra vanilla and stir the flour in by hand as to not add too much air. I think it makes a big difference when making pound cake. Make won't be disappoited! :)

fourkids June 27, 2009

Absolutely amazing cake! I made a half batch and baked it in a loaf pan. At the 60 min mark, I tented a piece of foil over the pan to prevent the crust from browning too much. Also added a pinch of salt and used the full tsp of vanilla for the half batch. I let the butter, cream cheese and eggs come to room temperature completely before starting. I froze most of the cake in slices, will update this review when I thaw it. Thanks, Jeff and Amanda!

Dimpi July 30, 2010

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