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Paula Deen’s Cream Cheese Pound Cake
This recipe has been featured in a post on The Recipe Girl blog: Paula Deen, Savannah, Philadelphia Cream Cheese & RecipeGirl!
Paula Deen's Cream Cheese Pound Cake
Yield: 12 servings
Prep Time: 12 min
Cook Time: 1 hr, 30 min
This is one moist and decadent pound cake- turns out lovely and perfect and ready for a simple topping of whipped cream and fruit.
Ingredients:
1 1/2 cups (3 sticks) butter, at room temperature
1 (8 ounce) package low fat cream cheese, at room temperature
3 cups granulated white sugar
6 large eggs
3 cups cake flour, sifted twice after measuring
pinch of salt
1 teaspoon vanilla extract
1 teaspoon almond extractDirections:
1. Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt pan (I like to use the nonstick spray that is especially for baking... with the flour mixed into it).
2. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts.
3. Pour into prepared pan. Hit the pan gently on the counter about 5 times to help settle the batter and remove any air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and a toothpick inserted comes out clean.
4. Remove from the oven and let cool in the pan for about 15 minutes. Invert the cake onto a wire rack and let cool completely before serving.
Tips:
*To make a simple berry topping, mix two or three kinds of berries with just a spoonful of sugar and a squeeze of lemon juice. Whip some heavy whipping cream, and serve a slice of this cake with freshly whipped cream and berries. So good!
Source: RecipeGirl.com (Adapted slightly from Paula Deen & Friends)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,500 of my favorite recipes and theme menus with you. 
Trish — January 21, 2011 @ 3:11 PM
This was an amazing pound cake! Don’t change a thing…I tried doing this, tinkering around with it based on the way I learned to make a pound cake years ago (which is really not a true pound cake, but it’s the way I learned). I had a pound cake volcano in my oven because I just couldn’t leave ‘well enough’ alone. Went back and remade the recipe exactly as written, and it turned out fantastic. It is even much more moist than a traditional pound cake, which tends to be heavy and a bit dry after a day or two, and still has the same crumb. Thanks for sharing.
Trish xx
nakita — February 5, 2011 @ 10:29 AM
this is the most wonderful pound cake ive baked. i made it twice,but the third time it splits around the bottom once i invert it. what is it that im doing wrong?please email me on some tips about this.
Lori Lange replied: — February 5th, 2011 @ 4:35 PM
@nakita, No idea! Underbaked? Overbaked?
natasha cole — April 24, 2011 @ 9:04 PM
Very simple and delightful. Thank you
Aisha — June 21, 2011 @ 11:53 PM
Why there is no baking powder in it?
Lori Lange replied: — June 22nd, 2011 @ 4:53 PM
It doesn’t need it!
Brooke — June 27, 2011 @ 1:48 PM
I am making this for church for the first time but i had a couple of questions. Does the cream cheese need to specifically be fat free and is cake flour the same as all purpose flour?
Lori Lange replied: — June 27th, 2011 @ 4:37 PM
You can use full fat cream cheese if you’d like. I like to use the low fat kind, not fat free. Yes, cake flour is much different than all-purpose. You’ll find it in a box in the baking aisle.
beth — August 23, 2011 @ 12:38 PM
what is the calorie content for this cake. i have to bring a dish that is no more than 350 calories per serving.
Lori Lange replied: — August 24th, 2011 @ 6:45 AM
no idea… but I would guess that it does not fall into that range!
Carolyn Mowder — August 24, 2011 @ 9:26 PM
I saw Paula make this the other day on her show but she used all purpose flour, baking powder and soda , I am not sure I got all the measurements correct and really want to make this. do you have this version of the recipe?
Lori Lange replied: — August 25th, 2011 @ 9:03 PM
I do not have any versions other than what is presented here.
Joe — September 1, 2011 @ 10:04 AM
I made this exact cake in the past, and just did it again the other day. This time, however, I had a ring in the middle of the cake that was underdone….the the outside crust was well browned. I was careful to make sure my oven was running true to temperature (thermometer in oven), and baked on the center rack. I even went 5 min over the 1:30 baking time. I am not at high elevation, but should I perhaps take down the temp a little and bake longer?
Lori Lange replied: — September 3rd, 2011 @ 6:39 AM
Did it turn out fine the first time you made it? I’m not sure why it would have turned out different. I suppose if it had tested with a knife that it was underdone, I’d cover it lightly with foil and continue to bake (at same temp).
lillian — November 21, 2011 @ 12:58 PM
what cake flour do u perfered? for your cream cheese pound cake
Lori Lange replied: — November 21st, 2011 @ 5:05 PM
Any brand.
samantha Henry — November 25, 2011 @ 7:54 AM
I’m about to make this now any advice? I have no almond extract do you think that will be ok?
Lori Lange replied: — November 25th, 2011 @ 7:55 AM
Sure- just won’t have the almond flavor.
samantha Henry — November 26, 2011 @ 4:14 AM
Made this last night…I followed the recipe exactly….but it came out a little dry…maybe I whipped it to much?
Lori Lange replied: — November 26th, 2011 @ 7:10 AM
Could be- sometimes over mixed batter can result in a tougher cake.
Kassandra Mayes — January 31, 2012 @ 9:17 PM
I baked it last week for church it turned out perfect will bake again.Do you have a good recipe for a chocolate cake .
Lori Lange replied: — February 2nd, 2012 @ 11:34 AM
I like this one: http://www.recipegirl.com/2007/01/02/double-chocolate-cake-with-raspberry-filling/