Paula Deen’s Cream Cheese Pound Cake

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One of my favorite pound cake recipes has always been Paula Deen’s Cream Cheese Pound Cake. I met Paula Deen many years back when I was helping her judge a recipe contest in Savannah, Georgia.  I had the opportunity to go to her house while I was there.  She’s a lovely lady, and she knows how to make the best desserts! 

This cream cheese pound cake is one of Paula Deen’s classic recipes. It’s probably a recipe very similar to the pound cake recipe that you already have in your recipe files. It’s so delicious!

Cream Cheese Pound Cake topped with cream and berries

Things to note about this recipe:

There are no leavening agents needed in this recipe.  You will not see baking powder or baking soda in the list of ingredients.  Don’t panic.  That’s correct.  They’re not needed!  Pound cake is a very dense sort of cake.  That’s how it’s supposed to be!

Also… this recipe calls for cake flour.  Don’t try to use all purpose flour or self-rising flour or anything else.  You’ll need cake flour for this recipe!  It’s sold in a box in your market’s baking aisle.

How to make cake flour:

If you don’t want to buy a box of cake flour, it’s easy enough to make yourself.  For this recipe, measure out 3 cups of all-purpose flour into a bowl.  Then TAKE OUT 6 tablespoons of the flour and put it back into your flour container and put it away.  ADD 6 tablespoons of cornstarch to the flour in the bowl.  Put this flour/cornstarch mixture through your sifter FIVE TIMES (important!) Then it will be ready to use in this recipe, and it will be performing the same as store-purchased cake flour would perform in this cake.

Collage Paula Deen's Cream Cheese Pound cake

Top slices of your cream cheese pound cake with freshly whipped cream and some fresh berries too.  It makes a great dessert because everyone loves a good pound cake!

Here are a few more pound cake recipes you might enjoy:

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5 from 1 vote

Paula Deen's Cream Cheese Pound Cake

The best, classic pound cake recipe!
Prep Time 12 minutes
Cook Time 1 hour 30 minutes
Servings 12 servings
Calories 617kcal
Course Dessert
Cuisine American
Keyword cream cheese pound cake, pound cake

Ingredients

  • 1 ½ cups (3 sticks) butter, at room temperature
  • 8 ounces cream cheese (can use light or regular)
  • 3 cups granulated white sugar
  • 6 large eggs
  • 3 cups cake flour (sift 2 times before using)
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions

  • Preheat the 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).
  • In a large bowl, use an electric mixer to cream together the butter and cream cheese until it is well combined. Add in the sugar and continue to mix for about 6 minutes, until fluffy. Add the 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 the salt and extracts.
  • Pour the batter into the prepared pan. Tap 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.
  • 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.

Notes

  • *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 with a little bit of powdered sugar until thick, and serve a slice of this cake with freshly whipped cream and berries. So good!

Nutrition

Serving: 1serving | Calories: 617kcal | Carbohydrates: 74g | Protein: 9g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 187mg | Sodium: 305mg | Potassium: 103mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1115IU | Calcium: 46mg | Iron: 0.9mg
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Comments

  • Kimberly N wrote:

    Well I can’t wait to try it looks absolutely amazing!!! Thanks for the reply!! Love your blog! (sorry, the reply button wasn’t working so I had to make a new comment)

  • Kimberly N wrote:

    Hi! So I realized that this recipe, the Paula Deen cream cheese pound cake recipe, and the easiest pound cake recipe are almost all the same exact recipe save for some minor differences in extracts… Is that just because theres over a decade between the earliest and the most recent, and you just wanted to update them? Or are the directions different? They all look amazing i dont know if i should be noticing differences or if I can just choose 1 and have the same results regardless which I choose? Sorry if this seems like a dumb question!! Lol

    • Lori Lange wrote:

      Hi Kimberly, I haven’t made either one of those in a very long time so I took a peek at the recipes. They’re so similar, and I never noticed that LOL. In terms of ingredients, it looks like just the extracts are different. PD’s recipe you sift the flour twice. One is made in a tube pan and the other in loaf pans. That’s probably about it.

  • Lori wrote:

    Mine is still in the oven, so can’t completely comment on the flavor, etc…. just thought worth mentioning that the picture is a blueberry pound cake (which is what I was going for) but the actually recipe doesn’t call for them. I floured mine and out them in at the end 🙂

    • Lori Lange wrote:

      This is a regular pound cake. The only blueberries are in the garnish on top 🙂

  • Dolly Thomason wrote:

    This is the fifth time I have made this cake. Will never use any other recipe. All my friends love it. The best pound cake. I make it for my church luncheons. I have one in the oven as I write this. I put an almond glaze on it. WONDERFUL.

  • Sheila wrote:

    My mother gracefully agreed that this pound cake taste better her and her mother’s pound cake. And their cakes are to die for…this is an excellent recipe to wow the best of em.

  • Laurie wrote:

    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??

    • Lori Lange wrote:

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

  • john wrote:

    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

  • Monica wrote:

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

  • Connie wrote:

    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?.  

    • Lori Lange wrote:

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