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Cream Cheese Pound Cake

 Cream Cheese Pound Cake
Fresh fruit and a dollop of whipped cream dress up this tender pound cake—a winner with my family and friends. —Richard Hogg, Anderson, South Carolina
16 ServingsPrep: 25 min. Bake: 1-1/4 hours + cooling


  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups sugar
  • 6 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure Lemon Extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Confectioners' sugar, sliced fresh strawberries and whipped cream, optional


  • In a large bowl, cream the butter, cream cheese and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in extracts. Combine the flour, baking powder and
  • salt; beat into creamed mixture until blended.
  • Pour into a greased and floured 10-in. fluted tube pan. Bake at
  • 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near
  • the center comes out clean.
  • Cool for 10 minutes before removing from pan to a wire rack to cool
  • completely. Garnish with confectioners' sugar, strawberries and
  • whipped cream if desired. Yield: 16 servings.

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Cream Cheese Pound Cake (continued)

Nutritional Facts: 1 slice equals 460 calories, 24 g fat (15 g saturated fat), 140 mg cholesterol, 239 mg sodium, 56 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.