Southern Cream Cheese Pound Cake

Southern Cream Cheese Pound Cake, a vintage pound cake recipe, moist tender cake, perfectly dense with a lovely sweet golden crust that melts as soon as it hits your mouth. 


My family is a huge fan of pound cake in any flavor.  We adore the rich, dense texture of pound cake.

I think a huge reason we love them so much is that you can quickly cut a slice and keep doing what you are doing.

You might say -- It is a one hand holding piece of cake.  Haha!


This pound cake has a heavy dose of butter, cream cheese, and eggs, which gives it the velvety texture on the inside and the heavenly sweet crust.  

The cake is baked in a low oven which takes a little more time to bake but is well worth the wait.  


You need to be patient with this one, the only way to accurately check for doneness is to use a wooden skewer instead of a toothpick.  

It comes out of the bundt pan perfectly every time.

This is an incredible yummy pound cake that will wow some of your most difficult of critics.  

I hope you get to make one soon. Enjoy!



Southern Cream Cheese Pound Cake
  • 1 1/2 cups butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 3 cups sugar
  • 6 eggs, room temperatures
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon salt
Preheat oven 325 degrees F.  Grease and flour 10" bundt pan; set aside.  Crack eggs in a 2 cup measuring cup; set aside.

In the bowl of a stand mix using the paddle attachment cream butter and cream cheese on medium speed; scrape down sides of the bowl.

Add sugar one cup at a time and beat until light and fluffy; approximately 3 minutes; scrape down sides of the bowl.  Add eggs one at a time beating after each one.  Add vanilla and mix thoroughly.

Mix flour and salt.  Add to sugar and egg  mixture one cup at a time being careful not to overmix.  If there are flecks of flour showing that is ok.

Remove bowl from the stand mixer using a rubber spatula scrape around the sides and stir cake batter one last time.

Pour cake batter into prepared pan.  Bake for 1 hour and 30 minutes.  I check for doneness at 1 hour and 25 minutes and bake for 5 minutes if necessary.



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10 comments :

  1. I WANT A PIECE PLEASE !!
    This cake looks delish and yes, I'm not kidding, wish I had a piece with a glass of milk right this minute.
    Thanks for sharing the recipe and vintage recipes are the best! I will make it soon and in the meantime, I will pin it too.

    FABBY

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    1. You are going to absolutely love this cake! And yes, vintage recipes are the best :)

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  2. This sounds scrumptious! Thank you for the recipe! -Marci @ Stone Cottage Adventures

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  3. I made this over the weekend and my family cant stop eating it...its almost gone!! LOL so easy Ill make this over and over again!

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    1. It just tickles me pink "wink" that your family so enjoyed this cake. I'm thinking of making two the next time I make it because at our family gatherings there is never enough...blessings! Thanks for stopping by CWK and come again soon!

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  4. What I wouldn't give for a slice of this right now! Thank you so much for sharing at the Delicious Dishes Recipe Party!

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  5. Baked this cake today. It is probably the best pound cake recipe I have come across in a long time! Delicious!!!

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    Replies
    1. So happy you enjoyed it....it is one of my favorites too...welcome to CWK!

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  6. Do we use salted butter or un-salted?

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