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!

Yield: 12 servings

Prep Time: 12 min

Cook Time: 1 hr, 30 min

Paula Deen's Cream Cheese Pound Cake

This is one moist and decadent pound cake- turns out lovely and perfect and ready for a simple topping of whipped cream and fruit.


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 extract


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.


*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: (Adapted slightly from Paula Deen & Friends)

68 Responses to “Paula Deen’s Cream Cheese Pound Cake”

  1. postedJan 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

  2. postedFeb 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.

  3. postedApr 24, 2011 9:04 PM
    natasha cole

    Very simple and delightful. Thank you

  4. postedJun 21, 2011 11:53 PM

    Why there is no baking powder in it?

    • postedJun 22, 2011 4:53 PM

      It doesn’t need it!

  5. postedJun 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?

    • postedJun 27, 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.

  6. postedAug 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.

    • postedAug 24, 2011 6:45 AM

      no idea… but I would guess that it does not fall into that range!

  7. postedAug 24, 2011 9:26 PM
    Carolyn Mowder

    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?

    • postedAug 25, 2011 9:03 PM

      I do not have any versions other than what is presented here.

  8. postedSep 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?

    • postedSep 3, 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).

  9. postedNov 21, 2011 12:58 PM

    what cake flour do u perfered? for your cream cheese pound cake

    • postedNov 21, 2011 5:05 PM

      Any brand.

  10. postedNov 25, 2011 7:54 AM
    samantha Henry

    I’m about to make this now any advice? I have no almond extract do you think that will be ok?

    • postedNov 25, 2011 7:55 AM

      Sure- just won’t have the almond flavor.

  11. postedNov 26, 2011 4:14 AM
    samantha Henry

    Made this last night…I followed the recipe exactly….but it came out a little dry…maybe I whipped it to much?

    • postedNov 26, 2011 7:10 AM

      Could be- sometimes over mixed batter can result in a tougher cake.

  12. postedJan 31, 2012 9:17 PM
    Kassandra Mayes

    I baked it last week for church it turned out perfect will bake again.Do you have a good recipe for a chocolate cake .

  13. postedApr 29, 2012 10:16 AM
    Shandris Warren

    I’m hesitant about putting a pinch of salt in this recipe. Will the cake still turn out okay if I omit it?

    • postedApr 30, 2012 5:51 AM

      Why the hesitation? Just a pinch…

  14. postedApr 30, 2012 2:04 PM

    What changes do I need to for this recipe to work in high altitudes like Co.

    • postedApr 30, 2012 2:35 PM

      I’m afraid I don’t know a thing about high altitude baking. Sorry!

  15. postedMay 17, 2012 4:50 PM
    toria lawson

    What if I forgot the pinch of salt

    • postedMay 17, 2012 7:40 PM

      salt just tends to add to the flavor of the cake. Perhaps it might seem bland?

  16. postedMay 30, 2012 3:09 PM
    Ric Jones

    Should I use unsalted butter since I am adding pinch of salt or does it matter? Lori thanks for your response to our questions I found all of the comments very helpful.

    • postedMay 31, 2012 10:13 PM

      I like to use salted.

    • postedJun 1, 2012 12:06 PM

      I like to use salted, but it probably doesn’t matter.

  17. postedSep 2, 2012 7:32 PM
    khristie garza

    Paula i just love ur show i know u wont even probably read ths or see it but i want u to know i watch both ur show new and old and i evn watch bobby and jamies shows also i just love the lite recipes that he has come up with but i still love ur old recipes WITH ALL THAT BUTTER:) i love you all even lil jack hes pretty awesome lol but thank you and your entire family for all the great recipes! I will continue to watch and try ur recipes the pound cake was OUT OF THS WORLD MY FIRST TIME TO BAKE FROM SCRATCH AND MY HUSBAND THOUGHT IT WAS BOUGHT FROM A BAKERY HEHEH HAHAHA LOLOLOL IT WAS INCREDIBLE PAULA U ARE AN AMAZEING,CHEF, WOMAN, WIFE, MOTHER AND OF COURSE GRANDMOTHER! LOVE YA PAULA AND I ONLY WISH I HAD SUM OF THE TALENT THAT U HOLD IN UR PINKY FINGER I DO TRUELY LOVE YA SOOOO MUCH PAULA UR AN INSPIRATION TO ME SINCERELY KHRISTIE GARZA TEXAS 😀 LOVE YALL

  18. postedSep 7, 2012 10:00 AM

    Just a little note re: Paula Deen’s statement that Jamie created a new pound cake by changing the sour cream in Grandma Paul’s Pound cake recipe to using cream cheese instead. I think it is just wrong to claim another’s recipe. This version has been around for many, many years. The only thing he did was add almond extract in place of vanilla. Paula is very guilty of not giving credit for many of the recipes that were around in the 60’s and 70’s and you younger cooks are not old enough to remember. See the recipe below and how sweet the young woman was to give credit.

    This is my first visit to your site but it looks very maintained and interesting. Best wishes in all you do–just don’t fall into claiming what is old.

    Southern Living’s Cream Cheese Pound Cake

    By Sue Lau on September 03, 2008
    3 Reviews

    * timer
    * Prep Time: 15 mins
    * Total Time: 2 hrs
    * Yield: 1 1-inch pound cake

    About This Recipe

    “From the Big Book of Christmas Baking, courtesy MrZ, who describes it as being both “moist and delicious”. Use real butter in this recipe. It will make a difference.”

    o 1 1/2 cups butter, softened
    o 1 (8 ounce) packages cream cheese, softened
    o 3 cups sugar
    o 6 large eggs
    o 1 tablespoon vanilla extract
    o 3 cups all-purpose flour
    o 1/8 teaspoon salt


    1. Preheat oven to 300°F.
    2. Use an electric mixer to mix both butter and cream cheese until creamy.
    3. Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
    4. Sift flour and salt and add gradually to the mixer, beating until well blended.
    5. Pour batter into a well greased and floured bundt pan or tube cake pan.
    6. Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
    7. Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
    8. Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.

    • postedSep 7, 2012 3:54 PM

      Hi MaryLouise, Thanks for including this- the recipe I had was directly from Paula. It’s possible that it was a recipe in her family as well- there are only so many ways to make a cream cheese pound cake, but you never know who the originator of the idea really was. It’s definitely tough to be original these days as almost everything has been thought of and made.

  19. postedSep 30, 2012 4:38 PM

    I am disappointed with this recipe. The texture was not anything like her grandmother’s pound cake. I personally think there is too much sugar. At first, after seeing the results and the texture, I was sure I had made a mistake, but no, it calls for 3 cups. Would not use this recipe again but do love the other pound cake recipe of hers.

  20. postedDec 23, 2012 3:12 AM
    carolyn M

    I have made this cake 3 times and I have always gotten compliments . The only problem is that it is truely a guilty pleasure I use lemon icing made with lemon, rhines, and confectioners sugar to drizzle over the top. Not too much and it is oh so delicious.

  21. postedDec 25, 2012 8:19 AM

    Great cake but used Truvia in place of sugar to cut down on calories and so my diabetic guests would be able to enjoy a dessert.

  22. postedJan 10, 2013 8:52 AM
    glenda elam

    I am baking this cake as I type this, i used 5 Ex large eggs will that make a difference in this cake

    • postedJan 12, 2013 5:13 PM

      Well, you’ll have to let me know since I saw this message too late!

  23. postedJan 16, 2013 7:44 PM

    It says to use a bundt pan but I only have a loaf cake pan. Is it okay to use the loaf pan?

    • postedJan 17, 2013 7:20 AM

      I haven’t tried it with a loaf pan, so I’m not sure. There will be too much batter for sure.

  24. postedJan 19, 2013 4:21 PM

    I made this pound cake and the texture was
    Unbeatable! It was just so moist and soft
    And it simply just melts in your mouth! But the
    Almond extract was too strong in my opinion.
    I can smell it and taste it in every bite. It was too
    Over powering. I would reduce the amount of almond
    Extract and increase the vanilla extract

  25. postedFeb 16, 2013 6:24 AM

    I am watching Paul right now making this cake! Looks amazing! I have all the ingredients, making it today!

  26. postedFeb 16, 2013 6:26 AM

    Actually I just watched them make this literally on food network and the recipe calls for 1/2 tsp of baking powder…

    • postedFeb 16, 2013 6:39 AM

      Interesting… this recipe comes directly from the book mentioned at the end of the recipe, where it calls for no baking powder. Turns out great as written though!

  27. postedMar 18, 2013 3:27 AM

    I am a very experienced baker. I would not make this recipe again. The texture is nice. However, as with most other Paula Deen originated dessert recipes I have tried, it lacks flavor and is far too sweet. Would not recommend this one.

  28. postedMar 21, 2013 7:17 AM

    Can’t wait to taste it first time trying

  29. postedApr 25, 2013 6:04 PM

    I love this cake it the best cake i ever made .

  30. postedMay 11, 2013 7:50 PM

    This is excellent. I followed the recipe step by step and it came out perfect.

  31. postedDec 27, 2013 3:33 PM

    Confused – do I use the cake flour measure after its sifted? I.e, 3 cups sifted twice produced (approx) 4 cups sifted.

    • postedDec 27, 2013 3:36 PM

      measure like normal, then sift twice AFTER measuring.

  32. postedJan 8, 2014 7:17 PM
    Shirley white

    Can you use this recipe for a layered cake?

    • postedJan 9, 2014 8:14 AM

      I don’t think so… pound cakes are heavy, and they are not meant to be a layered cake.

  33. postedJan 10, 2014 7:24 AM

    I saw this same recipe back in 1995. I have the recipe right in front of me, right now. I just happened to stumble on it here, almost 20 years later. roflmao! right on Paula Deen.

  34. postedFeb 16, 2014 5:37 PM

    One word…. L O V E!!! best of the best! Try it and you will fall in love.. Did not change a thing….

  35. postedMar 20, 2014 2:03 PM

    I have made this cake 3x and everyone loves it. Did not make any adjustments to the recipe. Making it again tonight.

  36. postedApr 27, 2014 4:51 PM

    Cake came out great!! I omitted Almond extract b/c I didn’t have any. I just doubled the Vanilla and it was fine. I didn’t have a tube pan so I spread it out in a 13×9. I cooked it for an hour and 25 minutes. It was moist and of course heavy b/c it is pound cake. I wish I had thought ahead and had the strawberries and whip cream available for shortcake. I felt it was a bit too sweet but my family felt it was fine. Thanks, Paula!

  37. postedApr 27, 2014 4:56 PM

    Whoops the almond extract was from another recipe!

  38. postedJun 16, 2015 7:09 PM
    Mrs. Norma Jean Martin

    I made this cake on Sunday.  It was excellent.  There is only a little piece left as I type this.  My family loves it and actually said that mine tastes better than my Mother’s and she makes excellent cakes.  Baking another one for Father’s Day!!

  39. postedJun 21, 2015 6:54 PM


  40. postedAug 26, 2015 6:01 PM

    Just made this cake and it came out so moist and AMAZING!!!! Im a first timer and i will stick to this recipe FOREVER!! Thank you so much 

    • postedAug 29, 2015 9:13 PM

      great to hear!

  41. postedDec 21, 2015 4:44 PM

    Made this pound cake and loved it.  I used loaf pans instead of a bundt pan and baked it for less time.  I did think  it was too sweet for me and want to make it again but cut down on the sugar.  Do you think using 2 1/2 cups sugar will make a difference?.  

    • postedDec 22, 2015 4:43 PM

      It should be okay, but I’m not sure since I haven’t tried it myself.

  42. postedJan 2, 2016 7:35 AM

    This is my all time FAVORITE pound cake recipe! My family loves it! I wouldn’t change a thing!

  43. postedMar 17, 2016 12:55 PM

    I used to make this cake but I remember  add a half a  teaspoon baking soda and you used to cook it for 60 minutes this still the same recipe

  44. postedFeb 4, 2017 4:21 PM

    I made this today and used pre-sifted, self rising baking flour and I had a hot mess all over my oven.. the cake fell and was way overcooked by 50 minutes.. was it due to the flour??

    • postedFeb 6, 2017 12:22 PM

      I would think so- the recipe calls for “cake flour.”

Leave a Comment