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).
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 |
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!
Get the Recipe: Grandma's Makes Cream Cheese Pound 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
- 1/2 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.
- 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.
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.
Tell ur Grandmother that this cake is so delicious! And thanks for sharing! Godbless
I’m making it now! Can’t wait to see how it turns out.
Excellent recipe. I cut everything in half to make smaller version. It was fantastic.
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.
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