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! 

slice being taken out of pound cake

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!

cake batter in a bowl

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.

paula deen's cream cheese pound cake in pan just out of oven with berries on the side

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.

paula deen's cream cheese pound cake on a white serving platter

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!

slice being taken out of pound cake

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.

slice of pound cake on white plate with whipped cream and berries

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!

pound cake with whipped cream and berries

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

slice being taken out of pound cake
4.30 from 10 votes

Paula Deen's Cream Cheese Pound Cake

The best, classic pound cake recipe!
Prep: 12 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 42 minutes
Servings: 12 servings
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Ingredients

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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Cream Cheese Pound Cake topped with cream and berries

4.30 from 10 votes (6 ratings without comment)

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40 Comments

  1. Alecia says:

    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 

    1. Lori Lange says:

      great to hear!

  2. PAMELA says:

    I CAN’T GET PAST THE FACT THAT THERES NO LEAVENING AGENT! I’M SCARED NOT TO USE ANY BAKING POWDER! DEFINANTLY MAKING THIS CAKE THIS WK! IT LOOKS SOOO GOOD!

  3. Mrs. Norma Jean Martin says:

    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!!

  4. Tamiko says:

    Whoops the almond extract was from another recipe!

  5. Tamiko says:

    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!

  6. Carmisia says:

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

  7. Debbie says:

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

  8. Shae says:

    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.

  9. carrie says:

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

  10. Neicey says:

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