Our family has an Aunt Bea that all we love. She passed away recently and she’s certainly missed. I introduced you to Aunt Bea when I shared her Classic Pecan Pie recipe.
Cream Cheese Pound Cake is another Aunt Bea recipe. She made a Butternut Frosting for it but I like the cake best when it’s plain. Maybe it’s because I feel like I can eat more.
I took this to cake to a gathering of our church small group. I didn’t bring any of it back.
Except crumbs. We brought back crumbs.
When you get right down to it, is there really anything better than pound cake?
Okay, maybe Blackberry Cobbler. But don’t forget Peach Cobbler.
What about 1-2-3-4 Cake with Coconut Sour Cream Filling?
Suffice it to say, we can turn out some great Southern desserts. That makes little ol’ Pound Cake even more impressive.
It holds its own among the splendid desserts of the South.
Serve with fresh fruit or whipped cream if you feel you need something to accompany. Premium vanilla ice cream is a kissing cousin and makes the cake shine in its glory.
If you want a piece, you better get it before you share the cake. Jus’ sayin’.
Y’all come see us!
Cream Cheese Pound Cake
Preheat oven to 300 degrees
yield: 12 servings
Its important that all your dairy products are at room temperature before you start mixing.
8 ounces cream cheese
1 1/2 cups of unsalted butter (3 sticks)
3 cups granulated sugar
6 eggs
2 teaspoons vanilla
3 cups cake flour
Cream the cream cheese, butter and sugar until light and fluffy.
Add eggs, one at a time and mix after each addition.
Add vanilla.
Gradually add cake flour and mix after each addition.
Pour into a well-greased bundt pan or tube pan.
Bake at 300 degrees for about 75 minutes or until a knife inserted in the middle comes out clean. Start checking the cake for doneness when you smell it cooking.
Remove from oven. Let cool in pan for 10 minutes.
Gently loosen sides and center and transfer to a cooling rack. Cool completely before cutting. This is the hardest part of the whole deal. You have to be patient. If you try to cut the cake before it’s cool, it will fall apart. Get in your car and drive away from your house, if you must, while it cools.
Cream Cheese Pound Cake
Ingredients
- 8 ounces cream cheese
- 1 1/2 cups of unsalted butter 3 sticks
- 3 cups granulated sugar
- 6 eggs
- 2 teaspoons vanilla
- 3 cups cake flour
Instructions
- Cream the cream cheese, butter and sugar until light and fluffy.
- Add eggs, one at a time and mix after each addition.
- Add vanilla.
- Gradually add cake flour and mix after each addition.
- Pour into a well greased bundt pan or tube pan.
- Bake at 300 degrees for about 75 minutes or until a knife inserted in the middle comes out clean. Start checking the cake for doneness when you smell it cooking.
- Remove from oven. Let cool in pan for 10 minutes.
- Gently loosen sides and center and transfer to a cooling rack. Cool completely before cutting. This is the hardest part of the whole deal. You have to be patient. If you try to cut the cake before it's cool, it will fall apart. Get in your car and drive away from your house, if you must, while it cools.
Make this cake now for #Thanksgiving . .It’s best when it “ages” a few days. https://t.co/hJoo5WdnFd #southernfood pic.twitter.com/ziEKBwWtyh
— Jackie Garvin (@syrupnbiscuits) November 19, 2015
Debbie says
This is my grannie’s recipe also. It is the absolute best pound cake. Thanks for sharing
Jackie Garvin says
Thanks for stopping by, Debbie!
Amber says
This was my Big Mama’s recipe as well. I have one in the oven right now…it’s a perfect cake recipe. You can’t go wrong.
Jackie Garvin says
Amber,
It certainly is perfect. The only time it’s messed up for me was when I tried to take it out of the cake pan too soon and it fell apart. That’s my fault, not the cake’s.
Tiffany G says
This is the absolute best pound cake recipe. My family loved it and it was quickly devoured! Will be making for the holidays. Thanks
Jackie Garvin says
Tiffany,
The pound cake is downright dangerous. At least, it is for me. Thank you for letting me know how much you and your family enjoyed it. I wish you the happiest of holidays.
Amy W says
Sorry for the novice question, I’ve never made a pound cake before. What do you grease the bundt pan with?
Jackie Garvin says
Amy,
Never apologize for asking a question. I’m happy to help you.
You can use a product such as Baker’s Helper (or Baker’s Friend, I forget the name) that is a spray located where you find non-stick spray in the grocery store. Or, rub the inside of the pan with a light coating of any cooking oil. Then sprinkle some flour in the pan and keep turning the pan until all the oil is coated with flour. Gently shake out the excess flour.
Amy W says
Thank you so much! I’m definitely going to try this recipe.
Jackie Garvin says
Please let me know how it turns out, Amy. Be sure to use a large capacity Bundt pan. It’s a big cake.
Likita Mcwright says
Can i add lemon flavor and how much?
Jackie Garvin says
Likita,
You can certainly add lemon extract if you want more lemony flavor. I’d be very carefrul with the amount as lemon extract is pretty potent. Maybe add 1/2 teaspoon for the first try.
Keri says
INstead of cake flour can I use all purpose or self rising ?
Jackie Garvin says
I’ve used White Lily brand all-purpose with good results. I haven’t tested with other brands.
Rachel Johnson says
I’m making this cream cheese pound cake. It isn’t done in 75 minutes. Mines still cooking.
I had another cake do this, I had to cook it longer. I don’t understand this. Most pound cakes takes at least 1 1/2 to cook I thought.
I hope it turns out good because I’m cooking it to help serve this family that has lost a loved one. I’ll let you know.
Jackie Garvin says
Rachel,
You have to cook until a toothpick comes out clean. Don’t go by the time. Different ovens cook differently.
Tammy Christy says
Such a delicious pound cake! I will be making it again soon! Thanks again, Tammy Christy
Jackie Garvin says
Tammy,
So happy you enjoyed it. We’ve never been disappointed in it.
Merry Christmas!
Denise says
I just want to make sure before I try….. is there no rising agent in this? Looks delicious. The one I use is just like this but adds a rising agent plus 1 cup of heavy whipping cream or buttermilk. I’ve always wanted to try it without the liquid
Jackie Garvin says
Denise,
You’re correct. Be sure to start off with all dairy products at room temperature snd cream the sugar mixture very well. Then, the eggs can provide the lift.
Fabunmi says
I make a cream cheese pound from another recipe and it comes out as crumbly as this one. For the longest time, I couldn’t figure out why my cake was falling apart like this. I started to hate making it. Now that I see what’s happening, I’d like to know how I can fix it. I love the cake itself, but not all the crumbling on top. And, it doesn’t help to turn it crumble side down.
Jackie Garvin says
The crumbly, crunchy top is due to a reaction from the eggs. Some of think that’s the best part of a poundcake.
Mary Harris says
I make this cake very often, I love it and so does my family. I sprinkle a little surgar on top before putting it in the oven for a really good crunchiness. Also, I would caution all bakers not to overmix! It took me a while to figure out why my cake seemed undone in the center and it turned out I was mixing too much. Under mix like pancake batter. A little lumpiness is OK.