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Cream Cheese Pound Cake. A gold standard among Southern desserts. Butter, eggs, sugar, flour, vanilla extract and a slight tang from cream cheese.
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3.38 from 151 votes

Cream Cheese Pound Cake

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.


  • 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.
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