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Grandma’s Cream Cheese Pound Cake Recipe

Grandma’s Cream Cheese Pound Cake Recipe

My grandma rocks on so many levels. Even though I’m grown and out of the house I still look forward to going out of town to grandmas. She still baby’s and spoils me rotten.

I swear everything her hands create tastes soooo freakin good, including her cream cheese pound cake (my favorite kind of pound cake).

cream cheese poundcake recipe

I could just sit in her southern kitchen and watch her cook all day long. When I went to visit this past weekend I asked if she could make me a cream cheese pound cake and with a smile she said “why sure”.  I wasn’t expecting it right that minute but she went into the kitchen and whipped this pound cake up like it was nothing.

What I adore about my grandma’s cream cheese pound cake recipe is that it bakes up incredibly moist and soft. The texture is so velvet-like and don’t even get me started on that soft, golden “crisp” that the outside has. Mercy. I hope that you enjoy this recipe as much as my entire family has over the years.

 

If you were to stop by, you wouldn’t leave without being forced to eat something!
Gotta love that lady

Grandma’s Cream Cheese Pound Cake

 

It should be a sin for a pound cake to be this divine!

 

I love my grandmother’s nurturing, hard working hands

 




Watch my grandma make this cream cheese pound cake from start to finish!

 

5.0 from 8 reviews
Grandma's Makes Cream Cheese Pound Cake
 
Cook time
Total time
 
Author:
Recipe type: dessert, cake
Serves: 12
Ingredients
  • (all ingredients should be room tempt)
  • 3 sticks real butter (unsalted)
  • 8 oz cream cheese
  • 6 large eggs
  • 3 cups sugar, sifted
  • 3 teaspoons vanilla extract
  • 2 teaspoons lemon extract
  • 3 cups cake flour (can use all-purpose flour if you sift it really well)
  • ½ teaspoon baking powder
Instructions
  1. Cream together butter and cream cheese.
  2. Add in 3 eggs one at a time mixing for 1 minute after each egg.
  3. Mix in half of the sugar until combined.
  4. Add in the rest of the sugar, mixing well.
  5. Add the other 3 eggs one at a time. Mix for 1 minute after each egg.
  6. Mix in the vanilla extract and lemon extract.
  7. Add in half the flour and baking powder.
  8. Mix well and then mix in the rest of the flour.
  9. Spoon the batter into a greased and floured bundt pan.
  10. Swirl a knife in the batter to release air.
  11. Place into oven and turn the oven to 325. Do not preheat the oven with this recipe.
  12. Bake for 1 ½ hours. Baking time may vary depending on your oven.
  13. Let cool, remove from pan and serve.
Notes
Grandma's Cream Cheese Pound Cake Making Tips Use fresh, quality ingredients when possible. All ingredients should be at room temperature before you start. This pound cake make cooker quicker or slower in certain ovens so be sure to keep an eye on it. Don't take shortcut with the mixing! Everything must be completely mixed. These steps are the most important when creating pound cake. Be sure to add one egg at a time and mix for 1 minute after each egg or until it is well combined. Do not preheat the oven for this pound cake recipe. It should start in a cold oven. Measure everything carefully and precisely Be sure to scrape down the bottom and sides of the bowl while mixing. Keep the oven door closed while baking When the cake is done, it will spring back slightly when touched. Cool the pound cake on a wire rack of about 15 minutes before removing it from the pan.

Grandma’s Cream Cheese Pound Cake Making Tips
  1. Use fresh, quality ingredients when possible.
  2. All ingredients should be at room temperature before you start.
  3. This pound cake make cooker quicker or slower in certain ovens so be sure to keep an eye on it.
  4. Don’t take shortcut with the mixing! Everything must be completely mixed. These steps are the most important when creating pound cake.
  5. Be sure to add one egg at a time and mix for 1 minute after each egg or until it is well combined.
  6. Do not preheat the oven for this pound cake recipe. It should start in a cold oven.
  7. Measure everything carefully and precisely
  8. Be sure to scrape down the bottom and sides of the bowl while mixing.
  9. Keep the oven door closed while baking
  10. When the cake is done, it will spring back slightly when touched.
  11. Cool the pound cake on a wire rack of about 15 minutes before removing it from the pan.

82 comments

  1. I found this recipe on 8/24/14 and made it Sunday night. It was absolutely delicious. It was gone by Wednesday! Today is Saturday 8/30/14 and I am baking it a second time. I am definitely going to check out your other recipes. Thanks to Grandma for allowing you to share and to you for sharing. Goes to my favorites……

  2. I have many a couple of pound cakes, in my time. This one is REALLY good. A moist and dense cake. The ingredients are not all that different from other cream cheese pound cakes, but I believe the difference is how the eggs are incorporated into the batter.
    I did not have lemon extract, so I substituted with a small amount of lemon juice and then almond extract. I made double the batch and it tasted a tad too much like flour, so I added more almond, vanilla and a little splash of buttermilk.
    That did the trick. I made one large bundt pan and two smaller
    round pans. I baked them all together and they all came out perfect (smaller ones baked in under an hour). I forgot about not preheating the oven, but it didn’t matter.

  3. Tell ur Grandmother that this cake is so delicious! And thanks for sharing! Godbless

  4. I’m making it now! Can’t wait to see how it turns out.

  5. Excellent recipe. I cut everything in half to make smaller version. It was fantastic.

  6. I originally baked this cake in May 2011. Since then this has become my go to cake. It has become a family favorite. On holidays, I receive requests from friends and relatives and it is always for this particular cake. This past Christmas, I baked 3 cakes for our family Christmas vacation. A chocolate, a cinnamon, and this pound cake. There were all sorts of sweets on the buffet table. However, this pound was a hit. It was consumed before the others were even touched. This cake can stand on it’s own; but I often add a simple water based lemon/vanilla glaze to the top.

    Thank you for this recipe. And your fantastic website.

  7. Help me I made this cake once and it came out perfectly. The second time I thought I did everything the same but the cake fell. Even though I had it in there over the 1.5 the cake was not done. What happened??? Thanks

  8. I’m not much of a baker but I decided to try this Pound Cake recipe today and it is AWESOME. I absolutely love the recipes on your website.

  9. looking forward to making this cake, wish I knew yesterday what to do about the salted butter I purchased. Can I still use it? Will it make a big difference? Thanks.

  10. This video was very touching. Thanks for sharing. :) Can’t wait to try.

  11. This is so rich and delicious. I have cooked for over thirty years and am ashamed to say that I have never made a pound cake. I did a search for moistest cream cheese pound cake and luckily your recipe came up. Off to the kitchen I went and made this luscious piece of heavenly deliciousness. Thank you for sharing and also one to your grandma. It is sooo good and my family has already dove into it because they could not wait for it to cool.

  12. Wow! Thank you for posting this recipe. I made my first pound cake. Thank you!!! It was delicious and easy to make! I didn’t have the lemon extract and it still came out great! You need to sell a cookbook with your & grandma’s recipes!

  13. Never made a pound cake before this one..only thing i did different was not putting some much sugar in cant have that much sugar..hope it turns out good 4am her and baking lol

  14. I made this cake the wife and my son went crazy over it.

  15. Miss Lady, Miss Lady.Where have I been! After trying several of you recipes, I decided to make your Grandma’s Cake. Let me tell you after today box cake mix will no longer have a place here. My family loved this cake and your recipes so much we decided to support you and purchase your cook books (all 3). Thank you for sharing your granny with us. Military life have kept me miles away from my family.

    Happy cooking with you.
    Q

  16. I tried this recipe and it came out great. My kids ate it up in two days. Now my Mom wants me to make her one. Keep up the good work. My grandmother passes on 16 years ago and I did not get her recipe. Thank God for you an your Grandma. :-)

  17. How much is a stick of butter exactly? :)

  18. I made this cake for Easter into a hidden Easter egg cake.(When you have the shape of a rainbow Easter egg inside of the cake) I topped it off with a white chocolate glaze and it was sooooooooo good!! I recommend glazing the cake because it really made the perfect touch :) Thanks for another great recipe :))

  19. That was a beautiful video and a great song to compliment it!! I am making grandmas pound cake for Easter dinner this afternoon. I shall let you know how it turns out!!

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