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Cream Cheese Pound Cake

by Permanent Posies on October 4, 2010

It is time for Tuesday’s Tasty Tidbits and I am guest blogging again at Grocery Shop For Free.  Thanks, Dian, for the awesome opportunity.

Please link up with your recipe of the week at the bottom of this post and also with Grocery Shop For Free.  Make sure you link back to us both on your blog.


I went to my daughter’s house this weekend for a party and I offered to take a couple of desserts.  I love baking but don’t do it often because my husband doesn’t eat many sweets and I just can’t keep away from them…meaning, I eat it all.  So, I almost always offer to bring a dessert to a fellowship or party so that I can get it out of my system.

This time I decided to make one of my favorite desserts….a Pound Cake.  Now, I have my grandmother’s pound cake recipe and it is an awesome, traditional Pound Cake that I ate at many family gatherings as a kid.  I am going to share that recipe with you at another time, however, because this week, I had a hankering (Texas talk for….a strong desire) for a Paula Deen Cream Cheese Pound Cake.  So, for all you cooks out there…..what does that mean for us?  You got it…..BUTTER!

Of course, to be fair to the Queen of Butter, a Pound Cake is named such because the original recipe for one included a pound of flour, butter, sugar and eggs….each.  Yikes!  That is 10-12 eggs, in case you have never weighed them.  Apparently, they used to weigh their ingredients instead of putting them in measuring cups.  Who knew?

Historians think that the Pound Cake originated in Northern Europe.  Then, in the early 20th century, American cookbooks came out with measurements in both cups and weights, helping to bridge the gap.

Well, Paula Deen has a Sour Cream Pound Cake, her grandmother’s Traditional Pound Cake….and her famous Cream Cheese Pound Cake.   I have some readers from Europe so, just in case you don’t know who Paula Deen is, she owns the restaurant “Lady & Sons” in Savannah, Georgia.  She started out making sandwiches and delivering them door to door to various businesses and built that into a enormously successful restaurant.  She is quite the cooking show celebrity as well.   Here are the two cookbooks of hers that I own and the second one contains today’s recipe.

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So here is the recipe for the cake.



3 sticks of butter (no margarine here)

One 8-oz package cream cheese, softened

3 cups sugar

6 large eggs

3 cups cake flour, sifted twice

Pinch of salt

1 tsp vanilla extract

1 tsp vanilla almond extract

Preheat oven to 325 degrees.  Grease and flour a 10 inch bundt pan.  I have this great square one that was given to me by one of my friend’s mother.  I think she has had it most of her adult life and I have never seen another one like it… I treasure it.  Plus, the center pops right out so….no sticking cake.


Cream the butter and cream cheese until well combined.  Add the sugar and mix for 7 minutes, until fluffy.  Add the eggs, one at a time, beating after each until blended.  Gradually add the flour until it is all combined.  Add the salt, vanilla and almond extracts.  Mix again.

Pour into prepared pan.  Hit the pan on the counter gently to help settle the batter and remove any air pockets.  Bake for 1.5 hours but check it several times for the last 20 minutes so that you don’t overcook it.  A toothpick should come out clean.  You don’t want to overcook a pound cake because it can sap the moisture right out of it.

Remove cooked cake from the oven and wait about 15 minutes before you remove it from the pan.  I had to cut it up for the party and forgot to take a photo before.

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1.  Always cook a pound cake at least one or two days before you want to eat it.  The longer it sits there, the better it is.

2.  Pound cakes freeze really well.  So, make it early….freeze it….and take it out the day before you need it for a party.

3.  It is really good kept in the refrigerator.  In fact, all cake is good refrigerated.

4.  Here is how my husband likes to eat a piece of pound cake.  Heated with a tab of butter!  Seriously?  More butter?  I tried it….and though it was awesome, I still like it refrigerated better.

5.  You can change the extract from almond to lemon or orange.  Did you know that a little almond extract…not too much….makes a white cake…like a wedding cake….taste….like a designer cake.

6.  Some of the original recipes included a half a glass of wine or brandy.  Not sure what size glass that would be.  If this interests you, you might Google it….but not me.

Don’t forget to check out the following blog parties….one of which is my hostess, Grocery Shop For Free.  But Tamona’s Tips is also joining us with her blog party and she has great recipes.  And I always enjoy Tempt My Tummy Tuesdays.

Tempt my Tummy Tuesdays

{ 4 comments… read them below or add one }

Tamona October 5, 2010 at 10:25 AM

Okay now my initial question was gonna be is this cake moist and delicious, then I saw those canisters. Where the heck did you get those? God I could live in your kitchen lol!

Dian @ Grocery Shop For FREE October 5, 2010 at 5:50 PM

Well, this sounds too calorie rich for my blood! lol But, sounds too totally goooood!
Thanks, Susan!

melinda cornish October 5, 2010 at 7:33 PM

can I just say that after watching my weight for three strict weeks that this may just be my idea of heaven….not really but close…….

Julie L October 18, 2010 at 4:28 PM

I have been looking for some pound cake recipes -lo and behold here is one! Thanks -this is my first time browsing through your blog and quite honestly-you are a very refreshing person :)

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