One of my favorite pound cake recipes has always been Paula Deen Cream Cheese Pound Cake. I met Paula Deen many years ago when I was helping her judge a recipe competition in Savannah, Georgia. I had the opportunity to visit her while I was there. She is a lovely woman and she knows how to make the best desserts!
This cream cheese pound cake is one of Paula Deen’s classic recipes. This is probably a recipe very similar to the pound cake you already have in your recipe files. It is so good!
How to make Paula Deen’s cream cheese pound cake:
You will need a 10 inch bundt pan. Grease and flour the mold (or use the cooking spray containing flour). Preheat the oven to 325 degrees.
Combine butter and cream cheese and mix until light and fluffy. Add the sugar and beat for another 6 minutes. Stir in the eggs. Then add the sifted cake flour, salt and vanilla extract and almond extract. If you don’t want the almond flavor in your cream cheese pound cake, you can use all of the vanilla extract.
Pour the batter into the prepared dish, then pat the dish on the counter several times to get rid of any lingering air pockets.
Bake for 1 1/2 hours – until the cake begins to pull away from the sides of the pan as you can see in the photo above. A toothpick inserted in 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 over on a wire rack to cool completely.
Things to note about this recipe:
There are no leavening agents required in this recipe. You won’t see baking powder or baking soda in the ingredient list. Do not panic. It’s correct. They are not necessary! The pound cake is a very dense kind of cake. This is how it is supposed to be!
Also… this recipe calls for cake flour. Don’t try to use all-purpose flour or self-rising flour or whatever. You will need cake flour for this recipe! It is sold in a box in the baking aisle of your market.
How to make cake flour:
If you don’t want to buy a box of cake flour, this is pretty easy to make yourself. For this recipe, measure 3 cups of all-purpose flour into a bowl. Then TAKE 6 tablespoons of flour and put them back in your flour bin and put them away. ADD 6 tablespoons of cornstarch to the flour in the bowl. Put this flour / cornstarch mixture through your sieve FIVE TIMES (important!) Then it will be ready to use in this recipe, and it will work the same way store-bought cake flour would in this cake.
Top the slices of your cream cheese pound cake with freshly whipped cream and fresh berries. It’s a great dessert because everyone loves a good pound cake. Enjoy!
Here are some other pound cake recipes you might enjoy:
Paula Deen Cream Cheese Pound Cake
The best classic pound cake recipe!
Servings: 12 portions
- 1 ½ cups (3 sticks) Butter, at room temperature
- 8 ounces Cream cheese (can use light or regular)
- 3 cups granulated white sugar
- 6 big eggs
- 3 cups cake flour (sift twice after measuring)
- pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Preheat the oven to 325 degrees F. Grease and flour a 10 inch bundt pan (I like to use the nonstick spray which is specially for baking … with the flour mixed).
In a large bowl, use an electric mixer to cream together the butter and cream cheese until well combined. Add the sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well combined. Gradually add the sifted flour, beating and scraping the sides until combined. Stir in the salt and extracts.
Pour the batter into the prepared pan. Gently pat the pan on the counter about 5 times to help settle the batter and remove air pockets. Bake for about 1 1/2 hours. The cake is done when it pulls away from the sides of the pan and an inserted toothpick comes out clean.
Remove from the oven and let cool in the pan for about 15 minutes. Turn the cake onto a wire rack and let cool completely before serving.
- * To make a simple berry filling, mix two or three kinds of berries with just a spoonful of sugar and a drizzle of lemon juice. Whip thick whipping cream with a little powdered sugar until thickened and serve a slice of this cake with freshly whipped cream and berries. So good!
Portion: 1portion, Calories: 617kcal, Carbohydrates: 74g, Protein: 9g, Large: 33g, Saturated fat: 19g, Cholesterol: 187mg, Sodium: 305mg, Potassium: 103mg, Fiber: 1g, Sugar: 51g, Vitamin A: 1115UI, Calcium: 46mg, The iron: 0.9mg