cream cheese pound cake – heirloom recipes

Hello there Cottage Fix friends. We’re gearing up for a beach trip to the Outer Banks—take two. Looks like we might actually make it there this time; I’m feeling better, honey has off from work, and the kiddos have Fridays off from their summer school programs. I’m baking a couple of cakes to take along on our road trip—the banana bread I always make and this cream cheese pound cake from my grandmother’s handwritten cookbook.

Cottage Fix blog - cream cheese pound cake recipe

I grew up on pound cake. My mom grew up on pound cake and my kiddos are happy to be enjoying there fair share of cakes too. Yes, we still eat carbs around here—including cake! My mom passed along my grandma’s cookbook that she wrote before the days of the world wide interweb. She copied recipes by hand and also snipped them out of newspapers and glued them to the pages of a spiral bound notebook, so completely perfect and old fashion. Some of the recipes include little blurbs about family members’ favorites, as well as events where they were served. Really special.

These days I just pop up recipes on my iPhone while standing at the kitchen sink ya know. I bug my mom all the time about getting this cream cheese pound cake recipe from my aunt, so I’m so happy to have a copy of my own. Sometimes I pull up my own blog to follow recipes from, lol. I can see that happening often with this one.

Cottage Fix blog - cream cheese pound cake recipe

Cream Cheese Pound Cake

  • 1 and 1/2 cups butter, softened  (yes, so light on the hips)
  • 1 8 ounce package cream cheese, softened (did I mention low calorie)
  • 3 cups sugar (oh dear!)
  • 6 large eggs
  • 1 and 1/2 teaspoons vanilla
  • 3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon almond extract, optional (this is not in the original recipe, but i added it)

Beat butter and cream cheese until fluffy on medium speed with an electric mixer. Add sugar and beat 5-7 minutes more. Add eggs one at a time. Add vanilla and mix well.

Combine flour and salt. Gradually add to butter and cheese mixture beating at low speed until combined.

Pour into a buttered and floured (I use sugar because I didn’t think three cups was quite enough) 10 inch bundt or tube pan. Bake at 300° F (93° C) for 1½ hours. Place two cups of water in the oven while the cake is baking.

Cool on rack for 15 minutes and then remove from pan to cool completely.

Cottage Fix blog - cream cheese pound cake recipe

When I was pouring the batter into the pan I realized I didn’t add any baking soda or powder. I reread the recipe twice to see if I missed it. Nope. It doesn’t need it. I was so worried that it wouldn’t rise I kept clicking on the oven light to check. As you can see, it rose, it almost looks like a souffle.

I served mine with fresh berries and almond whipped cream.

Almond whipped cream

  • 1cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon almond extract

Beat cream on high speed in an electric mixer with whisk attachment until light and fluffy. Add the sugar and almond extract and beat to combine.

Cottage Fix blog - cream cheese pound cake recipe

This recipe was originally published in the December issue of Southern Living 1995 by Eddy McGhee.

xoxo Sally


6 thoughts on “cream cheese pound cake – heirloom recipes

  1. Kelly

    Yum! I love pound cake. This recipe looks good (and easy). I may just have to whip this one up. It looks good served with fruit and whipped cream. Love the cute pan you cooked it in too.

  2. Dore

    This pound cake looks like it’s a wonderful tasting cake, and the presentation of it couldn’t compliment the recipe any better. Being a heirloom family over here and generations of pound cake lovers this one certainly needs to become a new family love.
    I adore your home style and topping it off with the smell and taste of delight must charm friends and family who are invited to sit and enjoy.

    See you soon, my dear.


  3. Julie

    I love a good low-calorie, low-fat, and low-sugar recipe, Sally (wink, wink)…ahh, but you had me at “cream cheese”. This looks amazing! And how sweet to have family recipes with special memories attached. Hope you have a great trip!

  4. Lorraine

    HI Sally I cant wait to try this….I did make your banana bread and sooooooo loved it esp. after this snowy winter and being inside all winter…….moderation is a word I use….I rather make a cake or bread rather than buy one with all the junk in it … keep those family recipes coming….cant wait for my throws…..Im so bad…..but you turned me on to 2 throws this winter and i got them both .
    ..enjoy the outerbanks….used to live in NJ moved to cape cod and got to the outer banks on a fishery research cruise and loved it ….we may have a family reunion down there next yr.
    hugs Lorraine

  5. Victoria

    This looks so good! I’ve made tons of banana bread but have never made a pound cake before. Honestly, I don’t have a sweet tooth anymore…weirdest thing but it disappeared when I was in my late 30’s (albeit it’s been replaced by a ravenous appetite for bread, butter, cheese, wine and red meat). But I could definitely eat a piece of this with a cup of coffee, yum!

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