Recipes, Sweets / April 7, 2017

Southern Cream Cheese Pound Cake

Nothing says love and southern comfort like a rich and buttery Cream Cheese Pound Cake. I am a chocolate lover through and through, but every now and again I get a craving for a heavy hunk of my Nanny’s pound cake. Every southern baker has a personal favorite; Nanny made hers with sour cream and my step mom uses 7UP soda. But me, I use cream cheese because well, it’s cheese. *sigh*

Cream Cheese Pound Cake may seem intimidating; I have seen many heartbreaks over falling, deflating and sinking cakes. But, it doesn’t have to be this way. I have a few tips to ensure your pound cake comes out standing loud and proud! You can thank me later. #savethecakes

perfect pound cake


  1. Give your ingredients [butter, cream cheese, eggs] enough time to come to room temperature. Don’t microwave ingredients to save time. Stick to the good ol’ fashioned method and let them sit on the counter for a couple hours.
  2. Do not over beat your eggs. Add them one at a time and beat just until the yellow yolk disappears.
  3. Prep your pan. Grease and flour people, grease AND flour!
  4. BE PATIENT. I can’t say this enough and I often struggle with it, you must be patient. A warm piece of pound cake fresh out of the oven sounds amazing… but it won’t end well. Let the cake cool. Trust me.

cream cheese pound cake batter

Once the cake is cool and you are able to turn it out on a beautiful cake stand like the one pictured, it’s time to make her pretty! Traditionally, pound cakes are topped with a glaze or dusting of confectioners’ sugar. Personally, I love to serve my Cream Cheese Pound Cake with fresh fruit and whipped cream. Follow this link to my Simple Brown Sugar Whipped Cream recipe.

cream cheese pound cake

Southern Cream Cheese Pound Cake

Prep Time: 2 hours

Cook Time: 1 hour, 30 minutes

Total Time: 5 hours

Yield: 12 slices


1 ½ cups butter (softened)
8 oz. cream cheese (softened)
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
3 cups cake flour


1. Preheat oven to 300 degrees.
2. Grease and flour your Bundt pan.
3. Using an electric mixer, beat cream cheese and butter until well combined (about 2 minutes)
4. Using a rubber scraper/spatula, scrape down sides of the bowl.
5. Add sugar to the mixing bowl and beat until light and fluffy (about 2 minutes)
6. With the mixer on medium speed, add eggs one at a time. Once each yellow yolk disappears, add the next egg (do not over beat the eggs).
7. Add vanilla to mixing bowl.
8. With the mixer on low to medium speed, add cake flour one cup at a time. You may need to scrape down the sides of the bowl. Mix just until well combined.
9. Transfer batter into prepared Bundt pan. Gently smooth out the top.
10. Add one cup of water to glass measuring cup or other oven save dish.
11. Place Bundt pan and water dish into the preheated oven. Bake for 90 minutes or until toothpick inserted in center of cake comes out clean.
12. Place pan onto cooling rack and allow cake to cool for about an hour. Once the pan is cool enough to handle, turn the cake out onto the wire rack to cool completely.
13. Serve with fresh berries and brown sugar whipped cream or a simple dusting of confectioners’ sugar.