Moist Cream Cheese Pound Cake Recipe

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Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone.
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
MAKES: 12-16 servings


  • 1-1/2 cups butter, softened
  • 3 cups sugar
  • 1 package (8 ounces) cream cheese, softened
  • 6 eggs
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder

Nutritional Facts

1 slice: 458 calories, 24g fat (14g saturated fat), 141mg cholesterol, 252mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 6g protein.


  1. In a large bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well. Yield: 12-16 servings.
Originally published as Cream Cheese Pound Cake in Grandma's Great Desserts Cookbook 1992, p5

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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[email protected] User ID: 2350474 44967
Reviewed Oct. 24, 2009

"This is a wonderful moist pound cake. I frosted it was a chocolate fudge frosting and it was outstanding!"

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