Cream Cheese Pound Cake

READY IN: 1hr 50mins
Recipe by Danzy

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.

Top Review by eesmith5118

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.

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.

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