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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Like this? Leave a comment below!

Cream Cheese Pound Cake topped with cream and berries

4.30 from 10 votes (6 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Rate This Recipe




40 Comments

  1. Diane says:

    IMy mother had this recipe for years. Then I came across Paulas recipe and My Mother’s are the same, except my Mom used a tube cake pan.. My Mom died 2 years ago and I have been making it ever since. Everyone loves this cske.

  2. Donna Oliphint says:

    How sad! That’s a beautiful cake, but by using a bundt pan you lose the benefit of that fabulous crunchy top when it’s inverted onto the plate. The recipe does sound wonderful, so I’ll make it in my tube pan.

  3. April says:

    5 stars
    Perfection!

  4. Kimberly N says:

    5 stars
    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)

  5. Kimberly N says:

    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

    1. Lori Lange says:

      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.

  6. Lori says:

    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 🙂

    1. Lori Lange says:

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

  7. Dolly Thomason says:

    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.

  8. Sheila says:

    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.

  9. Monica says:

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

  10. Connie says:

    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?.  

    1. Lori Lange says:

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