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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
  • Total Time
    Prep: 25 min. Bake: 1-1/4 hours + cooling
  • Makes
    16 servings


  • 1-1/2 cups butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon 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 in 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.
Nutrition Facts
1 slice: 460 calories, 24g fat (15g saturated fat), 140mg cholesterol, 239mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 6g protein.

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Average Rating:
  • Norma
    Jun 29, 2018

    This recipe was published in Taste Of Home in 1997. It was delish back then and still fab today!

  • Charity and Faith
    Dec 6, 2017

    A very good pound cake recipe with a fine crumb. We did cut the sugar to 23/4, but you probably wouldn’t need to. We wanted a little more lemon flavor in ours, so we increased the lemon extract to 1 1/2 tsp and decreased the vanilla to 1 1/2 tsp. Will definitely be making this pound cake again.

  • lizreynolds
    Jul 17, 2017

    This is the best pound cake I've ever had!! Will be making this many times in the future. After I removed in from the pan on a wire rack while still warm, I drizzled icing made with powdered sugar, water and vanilla over the cake. Letting the extra icing run off. Then once cooled and dry put in in my cake dome. Awesome!!!

  • marghudson
    Sep 5, 2016

    I love a good pound cake. Usually I use a mix from the box. This's my first pound cake from scratch and it made me want to go back to the box again after trying this recipe.What a waste of time. The cake is very heavy; it came out very dry and hard. Dollar Store pound cake taste better than this and it costs only a dollar.

  • katlaydee3
    May 13, 2016

    Very good pound cake, I made this for our Mother's Day dessert with whipped cream and fresh blackberries.

  • tammycookblogsbooks
    Oct 23, 2015

    This is the first pound cake I have made. It turned out moist and with the great texture I was looking for. I like it with lemon extract but I want to try it with just vanilla also. I only used two cups of sugar. This is good without any fruit or whipped topping.

  • Mrs.trina
    Aug 1, 2015

    Amazing. This is the talk of the party.

  • jessiesoukup
    Jul 30, 2015

    Best pound cake! Everyone loves it when I make it.

  • Twcheezer
    Jul 28, 2015

    No comment left

  • Loiscooks
    May 31, 2015

    Excellent pound cake recipe. I cut the sugar to approximately 2-1/2 cups. I do not have lemon extract, so I used lemon zest. I will make this again.