Cream Cheese Pound Cake

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

This is a lovely moist pound cake I got the recipe from a friend I used to work with. Perfect plain or with fruit or ice cream.

Ingredients Nutrition


  1. *note:Please do not be tempted to use low fat anything.
  2. The cake will fall and be very gummy.
  3. Cream butter and cream cheese for 5 minutes.
  4. Slowly add sugar and beat thoroughly.
  5. Add eggs one at a time beating well after each egg.
  6. Add flour and flavoring, Mix until well blended.
  7. Grease and lightly flour a 10" tube pan and pour batter into pan.
  8. Place cake in a cold oven.
  9. Bake for 1 1/2 hour at 285 degrees.
  10. No matter how tempted DO NOT OPEN THE OVEN DOOR WHILE BAKING!
  11. Cool for 20 minutes in pan after removing from oven.
Most Helpful

Wow! I had been using this recipe but the preparation and cooking methods make all the difference! I had not beaten the butter so long in the past and that made for a significantly fluffier cake. Also, the low cooking temperature made for a very moist and tender crumb. Thank you, Danzy, for a delectable pound cake! Note...!!! IT IS IMPORTANT TO USE CAKE FLOUR in this recipe! I had previously made it with cake flour or I used the corn starch substitution noted in other reviews but the last time I made it I felt lazy and thought it would turn out ok with regular flour. Not so! It was a total flop. It was underdone and gummy in the middle and the cake fell about 2 inches as soon as I took it out of the oven. Don't be tempted to try regular flour.

eesmith5118 April 20, 2014

WOW, what a wonderfull cake, i had tried before to make poundcake and it just did not work for me, but this recipe is the best, easy and soooo tasty the cream chesse gives it such a touch wow. i made less because is me and DH only but it was still soooo good. thanks for a great cake!!!!!

vivianapiolin October 18, 2007

This cake is fab! I just have to say though, I used low fat magarine and extra light cream cheese and it came out looking and tasting sooooo great! I saw Danzy's warning but decided to try the low fat versions anyway and halved the ingredients. It still came out wondefully! :) The cake is much too sweet for my liking so will reduce the sugar next time. Great cake, thanks for the recipe!

Judi90 September 03, 2007