Old fashioned homemade Cream Cheese Pound Cake made from scratch.
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!
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 😉
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
Southern Cream Cheese Pound Cake
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!
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.
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.
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.
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
Thanks Mary!! XOXO
Excited to try this recipe, but what type of grease do you use and what is your method to flour the tube pan? Thanks!
You can use vegetable shortening or butter.
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!
No problem Lauren. Thanks for stopping by!
Very tasty cake thanks rosie mr browne
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!
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.
This turned out amazing. Thank you for taking the time to teach us.
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
Hi Shelia! Isn’t it amazing what a little nutmeg can do? I love this recipe. It’s definitely one of my favorites.
Hi Rosie, do you think I can use a bundt pan?
Yes Ma’am
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!
Glad that you liked the cake! XOXO
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
Sure. I actually have a lemon pound cake uploaded 🙂
Thankyou for the breakfast quiche my daughters are loving it and the pound cake cream cheese recipes, ok be bless rosie
Thank you for trying my recipes!
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?
Sounds like you didn’t cook it long enough. Keep practicing hun!
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.
If I have large eggs, do you suggest using 6?
Yes, six 🙂
I am making this cake for the second time (by request). It is delicious.
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
Thanks for trying Jean!
Hey love the site how long would you say I need to leave the ingredients out to be at room temperature…the night before??
Maybe an hour or two before you make the cake 🙂
Can make a recipe book please….my whole Thanksgiving meal came frm ur page too!!!!! Love ur recipe!!!!
I want to make this cake where can I find that kind of flour I’ve never seen it before
I used cake flour. You should be able to find it at Walmarts, and other stores depending on where you live.
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.