Cake/ Dessert

Cream Cheese Pound Cake – Or If I Were A Cake…

Cream Cheese Pound Cake
Cream Cheese Pound Cake is perfectly divine. The flavor is tremendous; it gets gold and crusty on the outside and the interior is moist and rich. Perfect as a “slice” or with fruit on top! This has been a family favorite for over thirty years!
Cream Cheese Pound Cake is perfectly divine. The flavor is tremendous; it gets gold and crusty on the outside and the interior is moist and rich. Perfect as a "slice" or with fruit on top! This has been a family favorite for over thirty years! #cake #poundcake #baking #recipes See more great food at: www.thisishowicook.com

I think, if I were a cake, I would be this cake. Don’t get me wrong, I love my chocolate, but I would want to be something basic, something reliable, something strong. Something you could dress up and take anywhere or be perfectly happy with having all to yourself. At home, on the couch, or in bed, and especially at a picnic. Yes, I would be this cake. It has withstood the test of time. It has weathered long bouts in the freezer and still makes everyone happy. Its strong, golden crust sometimes crumbles if cu,t but then you can eat the crumbs. Ohh, they are good. It holds up to chocolate sauce, raspberry sauce, ice cream and fruit, and never loses itself in the process. It is a happy cake and makes the house smell good as it bakes.

Plus it is a quick, easy cake to make. And making friends the easy way is this cake’s style. It doesn’t judge or speak out of turn; it is just happy being in its place on the  cold tile counter and doesn’t need a fancy cake plate to make it feel gorgeous. It lasts awhile like good friends should and can even be crumbled and tossed around without its feelings being overly hurt.  It is a good cake and is  proud of that fact. It is moist and rich and fragrant with vanilla. It is complex while at the same time being simple, which makes anything more interesting. It is a cake that has had many opportunities to shine on its own and in the shadow of something else without losing its own identity.

Cream Cheese Pound Cake is perfectly divine. The flavor is tremendous; it gets gold and crusty on the outside and the interior is moist and rich. Perfect as a "slice" or with fruit on top! This has been a family favorite for over thirty years! #cake #poundcake #baking #recipes See more great food at: www.thisishowicook.com

This cake was attributed to  Marsha Hill from an old Junior League cookbook, Posh Pantry, from Kankakee, Illinois. My mom sent me this cookbook in 1981 when I was just married, and I’ve enjoyed it ever since. I’ve been making this cake at least thirty years now and am never disappointed. My daughter even baked it in 8th grade for a class which has long escaped my memory, though I do have the video! You can bake it in a bundt pan or do as I do. I bake it in 2 loaf pans and then freeze one.

Moist is its middle name and rich, its last. But not too rich as it shines in many ways. I served this cake last week with fresh sliced, yummy peaches and a scoop of sweet cream ice cream. It seemed like peach cobbler but it wasn’t. Just this glorious cake in all its glory. I’ve served it with chocolate sauce and whiskey sauce and raspberries, but not all at the same time. It does tend to fall a bit in the middle but that only exposes its interior beauty for all to see!

This cake should be in your repertoire. You will find many excuses to serve it. Perfect for a school function or perfect for a book club. Perfect for making your family feel special. And it takes like 10 minutes to mix up. Well, make that 15. Most of the time is in the oven while you are inhaling the aroma of sugar and vanilla and butter. And really what can be better than that – except maybe chicken on the grill?

 

Cream Cheese Pound Cake is perfectly divine. The flavor is tremendous; it gets gold and crusty on the outside and the interior is moist and rich. Perfect as a "slice" or with fruit on top! This has been a family favorite for over thirty years! #cake #poundcake #baking #recipes See more great food at: www.thisishowicook.com
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Cream Cheese Pound Cake

Marsha Hill’s Cream Cheese Pound Cake

  • Author: Marsha Hill
  • Prep Time: 20 Minutes
  • Cook Time: 90 Minutes
  • Total Time: 110 Minutes
  • Yield: at least 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Cream Cheese Pound Cake gets gold and crusty on the outside and the interior is moist and rich. Perfect as a “slice” or with fruit on top! This has been a family favorite for over thirty years!


Scale

Ingredients

3 sticks butter at room temperature
1 8oz package cream cheese at room temperature
3 c sugar
pinch of salt

2 t vanilla
6 large eggs at room temperature
3 c all purpose flour


Instructions

Grease and flour 2 8×4 loaf pans or one 10″ tube pan. Preheat oven to 325 degrees.

Cream butter, cheese and sugar until light and fluffy. Add salt and vanilla, beating well. Add eggs one at a time, beating after each addition. Gradually beat in flour on low speed, so you don’t make a floury mess of your kitchen. Or drape a towel over your mixer while adding. Spoon into pan or pans.

Bake about 1 1/2 hours or until a skewer comes out clean. Do not overfill your pans or some could end up on your oven floor.

Marsha says to serve with red raspberries which I totally concur. Or any berry, or any peach, bananas or ice cream or whipped cream or hot fudge or caramel or a splash of bourbon… I could go on, but I won’t!


Keywords: Cream Cheese Pound Cake, Cream Cheese Pound Cake Recipe

 

More Things To Eat:
Martha Mervis’s Cake
Sugar Cake
Brown sugar Spice Cake

Don’t Lose This Recipe! Please Pin and Share!
Cream Cheese Pound Cake

 

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  • Alisha Lambert
    February 11, 2014 at 5:33 pm

    YUM! That looks amazing. I'll definitely have to try it! :]

    -SITS Love

  • Abbe Odenwalder
    October 27, 2013 at 5:50 pm

    I can't believe it. Amber you are the first one to catch my giant error. It is supposed to be 6 eggs and I am so sorry to everyone if you made this with three. I think my old eyesight transposed the number. Amber, this makes a really dense, almost fudgey (but with no chocolate!) texture. It is awesome. Thank you for correcting me.

  • Amber
    October 27, 2013 at 4:31 pm

    Only 3 eggs? Alot of pound cakes call for 5 or 6 . What is the texture like?

  • Spicie Foodie
    September 1, 2013 at 7:54 pm

    Oh gosh your photos and recipe are making me crave a slice…or two right now. Thanks for being a part of the YBR.

  • Abbe Odenwalder
    August 30, 2013 at 8:16 pm

    Thank you! I've never tried YBR so I'm glad you told me. You will love it Annamaria. Thanks for visiting and stop by again!

  • bakewelljunction
    August 30, 2013 at 7:00 pm

    This pound cake looks delicious. I found your post on YBR and I've pinned the recipe. I can't wait to try it.
    Annamaria

  • Correen K
    August 22, 2013 at 9:10 pm

    Happy Dance~~ I have all the ingredients to make this pound cake today! Always give hubs a hard time when he buys two of things I put on the grocery list…gonna give him a ♥kiss♥ today for doubling up on the cream cheese the other day.

    • Abbe Odenwalder
      August 22, 2013 at 9:27 pm

      Correen, let me know how it works. I love having ingredients on hand when I have the urge to bake something. He will give you a kiss for making it! Happy Dance is right!

  • Dina
    August 21, 2013 at 3:51 pm

    there's nothing like a good pound cake!

    • Abbe Odenwalder
      August 22, 2013 at 9:25 pm

      Thanks Dina! And thanks for reading!Feel free to stop by anytime!

  • Abbe Odenwalder
    August 20, 2013 at 2:22 pm

    Oh Shannon, we must be two peas in a pod! Thanks!

  • shannon weber
    August 20, 2013 at 11:02 am

    Abbe, let me just say that if i were a cake, i would also be a cream cheese pound cake. I think i've actually said that to friends before. 🙂 something so special about something so simple and straightforward, and yours looks divine: you can actually see how dense and perfect it is.

  • Pam
    August 19, 2013 at 9:44 pm

    Oh la la! I like your cake, it sounds delicious and I'd take it over chocolate any day. A perfect recipe for a perfect cake, thanks!

    • Abbe Odenwalder
      August 19, 2013 at 10:05 pm

      Oh Pam, you make my day! I love it with chocolate – or not! Thanks!

  • cquek
    August 19, 2013 at 6:32 am

    that looks absolutely amazing!

  • Liz Berg
    August 19, 2013 at 2:11 am

    Oh, I love pound cake! And this one looks terrific, Abbe…it's stood the test of time! I need to make it while there are still great berries around for a topping 🙂

    • Abbe Odenwalder
      August 19, 2013 at 10:04 pm

      Berries are great with this Liz, but so is hot fudge sauce! Or caramel sauce or strawberry sauce… It's a good one Liz! Thanks.

  • Tricia Buice
    August 19, 2013 at 12:27 am

    This is very similar to my mother-in-laws pound cake which is everything you said and more. It is a perfect cake and the aroma while it bakes is unlike any other. Delicious post!

    • Abbe Odenwalder
      August 19, 2013 at 10:03 pm

      Your mother in law knows a good pound cake when she sees one! Thanks, Tricia!

  • Laura Dembowski
    August 18, 2013 at 7:13 pm

    This sounds easy to make and looks wonderfully moist! Love cakes that freeze well too.

    • Abbe Odenwalder
      August 19, 2013 at 10:02 pm

      And scrumptious Laura. Thanks for stopping by!

  • Amy
    August 18, 2013 at 6:00 pm

    This is definitely a nice cake to be! 🙂 Yes, better than chocolate, in many ways. This would definitely be my go-to cake, I'm sure. Can't wait to try it out.

    • Abbe Odenwalder
      August 19, 2013 at 10:02 pm

      A go to cake – yes it really is, Amy. Thanks!

  • ChgoJohn
    August 18, 2013 at 2:41 pm

    Being able to freeze a cake is a must for me. I do love cake but eating a whole one is often a bit much. I rarely bake them, as a result. I could halve these, freeze 3, and and enjoy cake without having to binge in order to finish it before it goes stale. Serving this one with berries and ice cream is, for me, the way to go. Thanks for sharing a great recipe, Abbe.

    • Abbe Odenwalder
      August 18, 2013 at 3:42 pm

      John, you could do those teeny little loaf pans. Just watch the baking time. Thanks, John. You are a good pal!

  • Abbe Odenwalder
    August 17, 2013 at 7:59 pm

    Then if you need a pound cake, this is the one. That is if you like dense, vanillia, moist, golden cake. Truly this is a great cake. We love it! Thanks Biz! But be careful.

  • Biz
    August 17, 2013 at 6:31 pm

    Um, just so you know – I've already declared pound cake insulin worthy! 😀 Looks delicious!

  • Abbe Odenwalder
    August 17, 2013 at 3:08 am

    Thanks Lokness. it is a very good, very moist, and delectable cake. You will enjoy. Make it soon and visit me again. Thanks!

  • Lokness @ The Missing Lokness
    August 17, 2013 at 12:34 am

    Oh my! This looks so moist and tasty!!! I wish I can get a slice now. I am saving this to my bookmark. Have a good weekend.

  • Kitchen Riffs
    August 16, 2013 at 6:50 pm

    A cake that freezes well is a good thing! Never know when you might want some, and it's nice to have it reasonably available. I'm not sure if I've ever had cream cheese in a pound cake before. If I did, I sure don't remember it. Sounds like a terrific idea, though, and I'll have to tell Mrs K R. Good stuff – thanks.

    • Abbe Odenwalder
      August 16, 2013 at 6:56 pm

      This is a good one, John. You could top it with toasted coconut and roasted pineapple for tiki month! The possibilites are endless! Thanks for always reading! And commenting!

  • Angie Schneider
    August 16, 2013 at 5:40 pm

    Love the smooth and fine texture of this cheese pound cake…I actually love it plain as the cake itself is delicious enough.
    Have a great weekend, Abbe.

    • Abbe Odenwalder
      August 16, 2013 at 6:55 pm

      It is great plain, Angie. makes a great breakfast treat!