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Cream Cheese Poundcake

A community recipe by

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This recipe is from "Goodness Gracious" by Roxie Kelley, a charming little cookbook I received as a wedding gift. I find it is best served with fruit, especially blueberries or strawberries, mashed with a splash of lemon juice added and a few spoonfuls of sugar.


Serves: 12

  • 1 cup butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 3 cups sugar
  • 6 eggs
  • 3 cups sifted cake flour
  • 2 teaspoons vanilla


Cream Cheese Poundcake is a community recipe submitted by tasha_durbin and has not been tested by so we are not able to answer questions regarding this recipe.

  • Grease a 9-in. tube pan. In a mixer, combine the butter and cream cheese and beat on low speed until well mixed. Add the sugar gradually and beat until light and fluffy.
  • Beat in the eggs, one at a time, beating well after each addition. Add the flour and vanilla, and beat only until the flour disappears. Pour the mixture into the prepared pan.
  • Place in a cold oven, and turn the oven temperature to 325 F. Bake the cake for 1 hour and 10 minutes. Cool on a wire rack.
  • Additional Information

    Freezes well.

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