Paula Deen’s Cream Cheese Pound Cake

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!

How to make Paula Deen’s Cream Cheese Pound Cake:

You’ll need a 10-inch bundt pan. Grease and flour that bundt pan (or use the baking spray that has flour in it). Preheat the oven to 325 degrees.

Combine the butter and cream cheese, and mix until light and fluffy. Add in the sugar, and beat for 6 more minutes. Mix in the eggs. Then mix in the sifted cake flour and salt and vanilla extract and almond extract. If you don’t want the flavor of almond in your cream cheese pound cake, it’s okay to use all vanilla extract.

Pour the batter into the prepared bundt pan, and then tap the pan on the counter a few times to get rid of any lingering air pockets.

Bake for 1 1/2 hours- until the cake begins pulling away from the sides of the pan as you can see in the photo above. A toothpick inserted into the center should come out clean.

Let the cake cool in the pan on a wire rack for about 15 minutes. Then turn the cake onto a rack to cool completely.

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.

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. Enjoy!

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

• Cherry Limeade Pound Cake
• Lemon Pound Cake
• Vanilla Pound Cake
• Million Dollar Pound Cake
• Chocolate Pound Cake
• 7-Up Pound Cake
• Cinnamon Swirl Pound Cake

4.30 from 10 votes

Paula Deen's Cream Cheese Pound Cake

By RecipeGirl.com (shared from Paula Deen)

The best, classic pound cake recipe!

Prep: 12 minutes mins

Cook: 1 hour hr 30 minutes mins

Total: 1 hour hr 42 minutes mins

Servings: 12 servings

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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 after measuring)
• ▢ 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 sifted 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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