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Southern Cream Cheese Pound Cake

12/13/15

Old fashioned homemade Cream Cheese Pound Cake made from scratch.

This classic cream cheese pound cake recipe is a perfect sweet treat

Every holiday spread needs a cake or two. In a previous post I shared my recipe for Coconut Pineapple Cake( which is one of my all time favorites), but in this post I’m going to show you how to make a much more simple cake – A Old Fashioned Cream Cheese Pound Cake! This southern style pound cake is infamous in a lot of soul food households. It’s nice and buttery in the middle, but has a nice cookie like crunch on the outer parts.  This pound cake is simply amazing, but the best part about it it- It is SOOOO easy to make! You only need a few simple ingredients to whip up your very own homemade cream cheese pound cake, and you’re in business. Let’s get started!

Serve this moist cream cheese pound cake with a cup of tea or hot coffee for a simple sweet treat

For this cream cheese pound cake you need the obvious ingredient- Cream Cheese. To get started, make sure that you remove the cream cheese from the refrigerator at least 2 hour prior to baking. You want to do this to make sure that it reaches room temperature ( which makes it easier to mix, and etc).

The other ingredients that you want to reach room temperature before baking this cake will be the butter, and eggs… To make everything easy – just make sure that EVERYTHING is at room temperature πŸ˜‰

This classic southern recipe for cream cheese pound cake is a perfect summer treat to pair with tea or coffee

I like to add ground nutmeg into my cream cheese pound cake batter. I think that it adds flavor, but if you’re not a nutmeg fan, go ahead and leave it out. I also add a splash of lemon juice, in addition to pure vanilla extract. I would not recommend skipping out on either.

Other than serving this pound cake as a dessert, I actually like to have it as breakfast. Yeah you read right – breakfast! Toast a slice of this cake, and pair it with coffee – BABY!!! It is the best!!

Now let’s get to the recipe!

Watch my video tutorial


pound cake
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Southern Cream Cheese Pound Cake

Homemade southern cream cheese pound cake made completely from scratch. Just like grandma used to make!
Course Dessert
Cuisine Southern
Keyword Southern Cream Cheese Pound Cake
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Author I Heart Recipes

Ingredients

  • 3 1/4 cups cake flour
  • 3 cups granulated sugar
  • 7 medium sized eggs at room temperature
  • 1 cup butter at room temperature
  • 8 oz cream cheese at room temperature
  • 1/4 tsp ground nutmeg
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice

Instructions

  • Preheat the oven to 325 F
  • Add the eggs into a mixing bowl, and beat until everything is one color.
  • Add in the softened butter, cream cheese, and sugar.
  • Mix until everything is nice and creamy.
  • Add in the ground nutmeg,vanilla extract, and lemon juice.
  • Mix on a low speed, and start sprinkling in the flour, but only 1/2 cup at a time.
  • Once the all the flour is in the bowl, and everything is well incorporated, stop mixing.
  • Grease and flour a tube pan, then add in the cake batter.
  • Smooth the batter out using a spatula.
  • Bake the cake on 325 F for 1 hour and 10 minutes, or until done.
  • Let the cake remain in the pan, and let it cool completely.
  • Remove from the cake pan, and place the cake on a cake stand or plate.
  • Serve and enjoy!

Video

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Filed Under: All Posts, cake, Christmas, Dessert, Easter, Holiday Recipes, Thanksgiving Recipes Tagged With: dessert, pound cake

Comments

  1. Susan says

    December 13, 2015 at 11:02 am

    4 stars
    Could I bake this in a bundt pan? I really like frosting or icing on my cakes. What kind could I put on here and please don’t tell me it doesn’t need any. I’m sure you’re right, for me, but all cakes are better with icing. Thannk you.

    Reply
    • Rosie says

      December 14, 2015 at 11:25 am

      Hi Susan. I don’t add any icing or frosting because it my opinion it doesn’t need any. You can try a simply lemon glaze or something.

      Reply
    • Leah says

      August 21, 2018 at 9:30 am

      5 stars
      Good pound cake doesn’t really need icing. You could use a glaze of course, but you could also slice the pound cake then top with a fruit conserve and a dollop of whipped cream. Yummy! I make a fig conserve with peach and lemon that is so yummy with this.

      Reply
  2. Mary says

    December 13, 2015 at 5:35 pm

    I love pound cake (second to angel food) and this looks so good! Love the video and the pineapple poke cake link. Pinned. Thanks, Rosie for sharing. xoxo

    Reply
    • Rosie says

      December 14, 2015 at 11:26 am

      Thanks Mary!! XOXO

      Reply
  3. Cris says

    December 13, 2015 at 7:13 pm

    Excited to try this recipe, but what type of grease do you use and what is your method to flour the tube pan? Thanks!

    Reply
    • Rosie says

      December 14, 2015 at 11:26 am

      You can use vegetable shortening or butter.

      Reply
  4. Lauren says

    December 13, 2015 at 7:56 pm

    This looks EXACTLY like the pound cake my dear late great aunt used to make for the holidays. I haven’t been able to find a recipe with a finished product that looked like her cake, until now! I want to try this recipe for Christmas! Thanks Rosie!

    Reply
    • Rosie says

      December 14, 2015 at 11:27 am

      No problem Lauren. Thanks for stopping by!

      Reply
  5. Mr browne says

    December 24, 2015 at 3:05 am

    4 stars
    Very tasty cake thanks rosie mr browne

    Reply
  6. Felecia Policastro says

    December 26, 2015 at 11:15 pm

    I don’t have cake flour and am dying to make this recipe! What can I do? Can I just use all purpose flour? Thanks and I love your recipes! I’ve tried two so far and they turned out great!

    Reply
    • Keisha says

      December 1, 2018 at 5:04 pm

      5 stars
      Felecia you can make cake flour using cornstarch. For 1 cup of flour, remove 2 tablespoons of all purpose flour and replace it with 2 tablespoons of cornstarch then sift.

      Reply
  7. Dawn says

    January 5, 2016 at 6:01 am

    5 stars
    This turned out amazing. Thank you for taking the time to teach us.

    Reply
  8. Shelia says

    January 11, 2016 at 7:03 am

    Hi Rosie,

    I made this pound cake last night and it tastes so good. I’ve never been a big fan of the cream cheese pound cake but this one is different. I really think it’s because of the nutmeg. I hope I didn’t add too much but even if I did, it came out delicious. I couldn’t find my 1/4 teaspoon so I didn’t 1/8 twice and if my math is correct, that should equal 1/4 (1/8+1/8=2/8 which should be 1/4). Thank you so much for this recipe! I love cream cheese pound cake now. I don’t want to even share but I guess I shouldn’t eat the entire cake by myself although I could. I’m a cake addict.

    Shelia

    Reply
    • Rosie says

      January 11, 2016 at 8:14 pm

      Hi Shelia! Isn’t it amazing what a little nutmeg can do? I love this recipe. It’s definitely one of my favorites.

      Reply
  9. Tiara says

    February 5, 2016 at 3:00 pm

    Hi Rosie, do you think I can use a bundt pan?

    Reply
    • Rosie says

      February 6, 2016 at 9:54 am

      Yes Ma’am

      Reply
  10. Tiara says

    February 6, 2016 at 1:09 pm

    Thank you Rosis! I just made your lemon pound cake & it’s awesome, so easy too! Making your deviled eggs as well getting ready for super bowl. Have a great weekend!

    Reply
    • Rosie says

      February 7, 2016 at 8:38 pm

      Glad that you liked the cake! XOXO

      Reply
  11. Jon Parri says

    March 17, 2016 at 1:15 pm

    Hey Fave,

    Do you think this recipe would work if I replaced the vanilla extract with lemon extract? I want to make a lemon cream cheese pound cake.

    Thanks,

    Jon Parri

    Reply
    • Rosie says

      March 18, 2016 at 1:22 pm

      Sure. I actually have a lemon pound cake uploaded πŸ™‚

      Reply
  12. Shenica Zachary says

    March 22, 2016 at 4:33 pm

    5 stars
    Thankyou for the breakfast quiche my daughters are loving it and the pound cake cream cheese recipes, ok be bless rosie

    Reply
    • Rosie says

      March 22, 2016 at 8:55 pm

      Thank you for trying my recipes!

      Reply
  13. C Adams says

    June 26, 2016 at 8:58 pm

    Hi Rosie, loved, loved, loved, your red velvet cake recipe. So much, I decided to try this cream cheese pound cake one. My top crust came out delicious, however, the inside of the pound cake was very dense and wet looking, and tasted a bit “eggy”. I’m so disappointed in myself right now. Any suggestions?

    Reply
    • Rosie says

      June 26, 2016 at 11:16 pm

      Sounds like you didn’t cook it long enough. Keep practicing hun!

      Reply
  14. Toni says

    May 30, 2017 at 5:12 am

    5 stars
    This cake came out delish. I sub the flour for almond flour as we don’t use flour. Its not even the holidays and just wanted something for breakfast. I will be enjoying this with my coffee.

    Reply
  15. Tam says

    November 22, 2017 at 6:16 am

    If I have large eggs, do you suggest using 6?

    Reply
    • Rosie says

      November 22, 2017 at 7:54 am

      Yes, six πŸ™‚

      Reply
  16. Michelle says

    December 17, 2017 at 4:16 pm

    5 stars
    I am making this cake for the second time (by request). It is delicious.

    Reply
  17. JEAN says

    May 7, 2018 at 4:54 pm

    OMG!! Cream cheese pound cake is SOooooooo
    GOOD!. Even better next day. Thank you . Will try all your cake recipes eventually. So far this one is # 1.(only one I’ve tried so far

    Reply
    • Rosie says

      May 9, 2018 at 10:27 am

      Thanks for trying Jean!

      Reply
  18. Cory says

    October 12, 2018 at 10:15 am

    Hey love the site how long would you say I need to leave the ingredients out to be at room temperature…the night before??

    Reply
    • Rosie says

      October 12, 2018 at 5:50 pm

      Maybe an hour or two before you make the cake πŸ™‚

      Reply
  19. Tia says

    December 2, 2018 at 7:17 pm

    5 stars
    Can make a recipe book please….my whole Thanksgiving meal came frm ur page too!!!!! Love ur recipe!!!!

    Reply
  20. Wanda says

    February 2, 2019 at 5:46 am

    I want to make this cake where can I find that kind of flour I’ve never seen it before

    Reply
    • Rosie says

      February 2, 2019 at 4:25 pm

      I used cake flour. You should be able to find it at Walmarts, and other stores depending on where you live.

      Reply
  21. LaTisha H says

    November 8, 2021 at 7:16 am

    I just put this cake in the oven. I was a little nervous about the no milk and the nutmeg. However i had all of the ingredient’s so I said why not.

    Reply

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Hi, I’m Rosie!

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