RECEIVE THE LATEST RECIPES>>>delivered to your inbox!

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 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.

Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.


    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.


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

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

  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!

    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!

  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!

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

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

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

  7. Do you use selfrising or plain flour?

  8. There's nothing like a good pound cake. This looks mouthwatering!

  9. I have been looking for this recipe for EVER Years ago a friend of mine from the south gave me this recipe as it was her mother's signature recipe so she never gave out the recipe. Seeing I lived in Canada and would most likely never travel in the same circles as her mother she gave it to me. Somehow I misplaced it and have been looking for it for a while. It is the exact same recipe! I will print this out and look after it!!!