Almond Cream Cheese Pound Cake

"This cake comes from one of my favorite cookbooks, *The Cake Mix Doctor*. It is a keeper of a cake recipe"
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by JoAnne A. photo by JoAnne A.
photo by gailanng photo by gailanng
photo by Marie Nixon photo by Marie Nixon
Ready In:




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

Questions & Replies

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  1. 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!
  2. 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!
  3. 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!
  4. My son is interested in lerning how to cook, so we are always looking for recipies to make together or on his own. When he was 8 years old we baked our first cake together,and he fell in love with cooking ever since.
  5. When I was making this cake I had planned to skip reviewing it because I wasn't following the recipe exactly, but...I just had to add my note because it turned out so great. I was down to the wire with about an hour until company arrived and all I had for dessert was some lemon curd that I had made. When I looked in the pantry I had a lemon cake mix and brownie mixes. Luckily, I chose the lemon cake mix. That was the only change I made.I baked it in a large loaf pan and it taste great. With lemon curd and whipped cream it will be delicious. Oh yeah, I did add a little rum extract. I thought lemon and rum sounded like a match.


  1. I made this cake today and like another reviewer I used a lemon cake mix. I also use coconut oil instead of vegetable oil. I think lemon and coconut go well together and this turned out great. The cake had just a hint of coconut and was not overpowering the lemon flavor. This is a "kepper".
  2. Delicious , thanks for sharing with us.
    • Review photo by JoAnne A.
  3. I always tell him that in almost every recipie theres room for twiking it. We switched the 1/2 cup of water for 1/2 cup evaporated milk. And instead of mixing everything together we beat the eggs until they were a little fluffy then we mix the rest of the ingredients separates and folded the eggs batter into the rest of the batter. It came out very airy. Thanks for the awesome recipie, Its a Hit ??
  4. This recipe easy and practically fool proof. The texture is extremely moist and tastes delicious. You don't even have to frost it, a sprinkle of powdered sugar will do. I've been making this recipe for a few years now and have yet to receive a negative remark on it. Raspberry filling hightens it to the next level...or as Emeril would say, "KICK IT UP A NOTCH" :o) I highly recommend this recipe. Though I have to ad that I use canola oil instead of vegetable oil. And Dunkin Hines Golden Butter Recipe cake mix is much much better than any other brand. Happy Baking!



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