Southern Cream Cheese Pound Cake

8:51 PM
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 granulated sugar
  • 6 whole eggs, room temperatures
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon salt
Preheat oven 325 degrees F.  Grease and flour 10" bundt pan; set aside.  Crack eggs into 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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Kay Little
Kay Little

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