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).
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.
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| If you were to stop by, you wouldn’t leave without being forced to eat something! Gotta love that lady |
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| It should be a sin for a pound cake to be this divine! |
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| I love my grandmother’s nurturing, hard working hands |
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Watch my grandma make this cream cheese pound cake from start to finish!
The Recipe
Grandma's Makes Cream Cheese Pound Cake
By Divas Can Cook
Recipe type: dessert, cake
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
- Cream together butter and cream cheese.
- Add in 3 eggs one at a time mixing for 1 minute after each egg.
- Mix in half of the sugar until combined.
- Add in the rest of the sugar, mixing well.
- Add the other 3 eggs one at a time. Mix for 1 minute after each egg.
- Mix in the vanilla extract and lemon extract.
- Add in half the flour and baking powder.
- Mix well and then mix in the rest of the flour.
- Spoon the batter into a greased and floured bundt pan.
- Swirl a knife in the batter to release air.
- Place into oven and turn the oven to 325. Do not preheat the oven with this recipe.
- Bake for 1 ½ hours. Baking time may vary depending on your oven.
- Let cool, remove from pan and serve.
Notes
- 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.
Can you add fresh blueberries to this? I’ve made it several times without and it’s amazing every time. Thank you!
Came out PERFECT! Not too sweet. My family’s favorite cake!
In the oven now….I can’t wait!!
Thank you! After many episodes of experiencing the “sad streaks” that come from blending issues, I have finally mastered that problem. I’ve been making this cake for years and now and then, just have to toss them because of soggy sections. Your grandmother has spaced out the ingredients enough to insure proper mixing. I am forever grateful! My cake was perfect. Gayle Renfro, Cincinnati
Love this ❤️ recipe 4th time baking this Pound Cake you are right mixing makes all all the difference
Thanks for sharing GrandMa recipe!!! I give 4 STARS
The cake separated from the crust and why was that
I just made this yesterday. It came out aaammmaazziinnnggggg. Family loves it. I love the sweetness. Yesss Bihhh!!!
Can you bake this in 2 round cake pans or in a 9×13 pan instead thanks
Made several times, my family and friends love it Thank you.
One more thing. I was curious what difference is there with the butter flavor shortening? I think I saw one of your non-cream cheese pound cakes that included it? Please share.