My Best Cream Cheese Pound Cake Recipe


A southern staple!  I can still remember visiting my grandmother Smith and being welcomed with one of her cream cheese pound cakes!  Granny was a fabulous cook and her baked goods, second to none, (forgive me, Mom.) My grandmother grew up during the depression and had very little in the way of monetary things, she loved us with her cooking and baking.  Whatever your favorite, Granny made sure it was waiting on you when you walked in. Baking was her love language and boy did she love us!

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Cream Cheese Pound Cake


Ingredients


Instructions

Notes

If using salted butter, omit the pinch of salt.

Make sure all ingredients are at room temperature before you begin mixing.

Grease and flour the Bundt pan or tube pan and check for any bare spots or use a spray release. 

Nothing worse than a dry pound cake!  Keep your eye on the cake during the last 15 minutes of baking.  Check the cake with a wooden toothpick inserted into the middle of the cake. I remove the cake when a few crumbs are present on the toothpick.  If the toothpick is wet, let it bake a few minutes more, then check again.

Pound cakes freeze beautifully.  Wrap twice in saran wrap and once in heavy duty foil.  Freeze for up to two months. To defrost, leave wrapped and let come to room temperature before unwrapping

  1. Amy Pournoury says:

    This is my very favorite cake recipe and the first I’ve tried of Minette’s recipes, it’s so delicious and pairs well with just about any filling or frosting I’ve tried! Love it! Amy Jo

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