Cream Cheese Pound Cake

My Fourth of July didn’t go according to plan, so we wound up with store-bought dessert (ugh!), but I’d already bought all the ingredients to bake the cake… Of course I had to find some time to get this done and Sunday afternoon seemed like a good enough reason as any to bake a cake.

Last night we attempted to have a family movie night, but The Secret Life of Pets was sold out and we’ve seen everything on Redbox, which led us to pick up individual dinners and ice cream options from Harris Teeter. I can never make a decision (especially when I’m tired and cranky), so I eventually chose the mini Ben & Jerry’s Strawberry Shortcake and purposely waited until today to eat it with my pound cake (even though I think I might wait until tomorrow; the cake is always better the second day).

This is a quick and easy recipe that is pretty foolproof and damn delicious!

pound cake

Cream Cheese Pound Cake
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  • 1 stick softened unsalted butter
  • 2 sticks softened margarine
  • 8oz. softened cream cheese
  • 6 eggs, room temperature
  • 2 1/2 C Dixie Crystals sugar
  • 2 1/2 C all purpose flour
  • 1/2 Tbsp. baking powder
  • 1 Tbsp. vanilla extract


  • Preheat oven to 325 degrees. Cream together butter, margarine, cream cheese, and sugar. Add in eggs one at a time until each has been incorporated. Mix in vanilla extract. Sift together flour and baking powder and mix into wet mixture just until incorporated; do not over mix!
  • Butter a Bundt pan and dust with flour before pouring in the cake mix. Bake for 75 - 90 minutes or until a knife inserted comes out clean. Turn out onto a cake plate after 15 - 20 minutes to ensure it does not stick to the pan. Allow to cool and enjoy!
Cuisine: Dessert |

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