This Cream Cheese Pound Cake Recipe is truly a Southern dessert classic that never goes out of style. Passed down from generation to generation, its fantastic taste will always be a hit!
There are some recipes so entrenched in your spirit that they almost become part of the family, kinda like a distant cousin. You know them inside and out, and no cookbook is necessary to execute their greatness. Making these recipes is as natural as walking. These are the types of recipes that the women in my family have been making for decades. They are completely worn in, and every single time I make them, they seem to get better and better.
For my family, it is definitely the pound cakes that fit snugly into this category. We can mix them together in mere moments but they always taste as though several hours were spent creating them. It is one of our super powers. I first learned how to make these passed down cake recipes from my Big Mama when I was a young girl.
There is a certain care and meticulous nature in the baking process that she takes pride in. She truly passed that pride on to me. I wasn’t just learning to bake; I was learning about my family’s deep rooted traditions and the fabric of our heritage.
When I first learned how to bake this Cream Cheese Pound Cake recipe, I felt so accomplished. You see, a slice of this cake is more than just dessert to my family; it is a gesture of love and history. During Black History Month, I am more aware than ever of how the crucial traditions of my family’s past shaped my present and future.
- 1 ½ cups unsalted butter room temperature
- 2 tablespoons oil or shortening
- 8 ounces cream cheese, room temperature one brick
- 2 3/4 cups granulated sugar
- 6 large eggs room temperature
- 3 cups sifted cake flour
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- powdered sugar for garnish
- Start by preheating your oven to 325°F then liberally spray a 12-cup bundt pan with non-stick baking spray.
- In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy.
- Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
- Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
- Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
- Pour cake batter into prepared bundt pan, and bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
- Dust with powdered sugar and serve.
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Beautiful, sweet, and so yummy
I made this cake for friends at church yesterday. They absolutely loved it! I loved it! I finally found my go to pound cake recipe.
Thank you for sharing!!!
Hooray that makes me so happy! So glad you enjoyed.
This is a lot like my grandma’s recipe. I couldn’t find her original recipe, due to a house fire. I am so thankful to have found this recipe! I’m just now putting it in the oven. My grandma took so much time and care into her cooking and baking. This sure is a great recipe, and easy to follow. I hope the cake tastes as good as the batter! Lol Thank you for sharing your recipe.
Fantastic!!! I am so glad you think it is like your grandma’s.
Joceyln – This is the best cream cheese pound cake I have ever made! I’ve made alot of pound cakes using different recipes, but this one is by far THE BEST!! SO MOIST AND DELICIOUS! My grandson wanted a pound cake for his birthday (7 yrs old), and he told me this was the best he had ever eaten. 🙂 Thank you so much for sharing this recipe and also for your wonderful story! Such a blessing!!
You’ve warmed my heart and made my day. What a lovely tribute to family and traditions. I will definitely be back to try your recipes.
Hugs!
Robin
Awww thank you so much!
This looks amazing! I will definately give it a try!
I hope I will manage as I am not a great cook!
I just made this pound cake for my mom. Here in Mexico we celebrated Mother’s Day every May 10th. She loves everything orange, so I added 1 tbsp of orange zest and 1/4 cup of whisky (just for a kick). I have to tell you… it was amazing! Thank you for such a great recipe and beautifil story!
Wow that sounds absolutely incredible. I will try that one time. Thanks for the sweet compliment.
Looks absolutely delicious. …can’t wait to try it
You will love it!
I have been missing my Granny and when she made a pound cake, everyone showed up and the chatter around her dining room table was so warming. I am going to make this cake tomorrow and invite the family over. She never taught me this particular recipe. Thank you for sharing!!!!
Awww my pleasure!!! Let me know how it turned out!
Wow – I happen to have everything to bake this cake today! What a wonderful heirloom recipe. Those are the recipes that we cherish and thank you for sharing with us.
Jett
I hope you enjoyed the recipe!!!!
Oh my word. So good. This is a great recipe. Eating some for breakfast now! I added a vanilla glaze, but it doesn’t need it at all!
Your cream cheese pound cake is so good I wonder why you ever published it! Ha! Had to be very hard to share that gem! Amazing—I thank you!
Hahaha well there is a version of it in my cookbook so I figured it was time to give everything a piece here on my website.
I made this cake in a 10 cup Bundt and I wasn’t able to use all of the batter. If I try it again, I would use my NW
Anniversary Pan. I used my 6-cup Bundt for the additional batter.
Pound cake is my husband’s favorite dessert. I’ve never made one with cream cheese. I know he would love this version.
It is perfect. He would love it.
I love how you have such strong family ties and traditions. This pound cake is gorgeous and I would be honored to be served a slice made by you!
Thank you so so much! Family means the world to me!
These are my most treasured recipes as well – love the story!
Thank you Alyssa!
This is one beautiful cake Jocelyn and your photos are over the top!
Awww thank you so much doll!
This Cake looks like perfection! I can’t wait to try it!
Thanks so much doll!
This is so beautiful! & The cake was delicious!!!!! Love this recipe!
Thank you so much!
Hello,
I love your blog!
I have a question : the flour cake comes with baking powder or this recipe does not need the baking powder?
ThankS
Edna
The recipe doesn’t need any baking powder. It will rise!
Hi Jocelyn!!! How delicious! Simply one of my hubby fave cakes who grew up in the south of this country. Love your food creations, gal!
Awww thank you so so much!!
Beautiful, sweet, and so yummy. I’m in. Thank you and have a pleasant day !
Thank you so much!
I only have a handheld mixer, how do I adjust?
You can use it in the place of the stand mixer. No adjustments needed.
My family loves my Moms family mayonnaise cake recipe which is mostly chocolate, this recipe for cream cheese pound cake sounds and looks delicious, I think your recipe for this cake is on its way to become our summer favorite to serve with strawberries and cream, thank you for sharing a piece of your family love.
Yes it is absolutely fantastic with berries and cream!
A delightful post (so enjoyable to read!) and one delicious looking cake – love it!!
Thank you so so much!
Let it SNOOOOOWWWW! Confectioners’ sugar, that is. What a beautiful story and recipe, J!
YAS Let it snow!
Love your family history behind this recipe, as well as the great pictures. I can’t wait to make this. One question…have you ever made this with a mini bundt cake pan? I have one, but I’m not sore how to adjust the time.
Thank you so much. I haven’t however yes you can totally adjust it and probably watch it like you would cupcakes, starting to check doneness around 15-20 minutes.
Can this work in an angel food cake tube pan?
Yes definitely give it a try!
Is it ok to use the convection feature on my electric oven for this cake or is it better not to use the convection feature?
I would not use the convection feature for this cake.
no baking powder or baking soda?
Nope, no need. Give it a try.
Looks great plan to bake for a family occasion since we are in a low carb diet at this time!
Yes this is perfect for a holiday!
I can hardly wait to try this pound cake. I don’t think that I have seen the Simple Truth brand where I live but then I didn’t know to look for it. I make your ultimate lemon pound cake and everyone loves it. Keep up the good work. I love the recipes and the family stories.
Thank you so much Jo Ann!
What a lovely story about your family’s traditions. This cake looks like one of those classics that couldn’t be resisted!
I love your family history with pound cakes! Doesn’t it just make them that much better when it’s something that reminds you of family! This pound cake looks perfect!
Thank you so so much It totally does make it better.
I don’t have cake flour, can I substitued for regular flour?
Actually you can make your own cake flour by taking all purpose flour, removing 2 tablespoons of flour and replacing with cornstarch then sift about 6 times and use.
Gorgeous and I cannot wait to try it!!
thank you doll!
My goodness. This pound cake is just PERFECTION. Loving this goodness so much!
What a pretty cake, and presentation!
Thank you so much!
That is absolutely stunning…I mean it’s so beautiful.
Wow thank you Cathy so much!
Oh! What a beautiful cake that sounds just amazing! Love that pix of little you, and love the family bond in this treat!
Yes, I love this so much! My dad is from Hawaii, so that side is deeply rooted in stir fry marinades, curries, and meals featuring Portuguese sausages. On my mom’s side… not so much. I wish I had family recipes passed down to me.
This cake looks amazing, and all that more so knowing the family history behind it. So looking forward to making it!
Love this recipe too! Everything is perfect is suitable for me.
Fantastic!!!
Love this. The post, story, recipe.. Every ounce of it is perfect.
Thank you so so much Annie!
Absolutely beautiful, from the story to the photos. I think every Southern cook worth his/her salt has a family pound cake recipe in the archives somewhere.
Thank you so so much! This comment warmed my soul.