Paula Deen's Cream Cheese Pound Cake

This cream cheese pound cake is so dense and moist. Serve it plain or with fresh berries on top.

This pound cake is perfect with lots of fresh berries.

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This pound cake is perfect with lots of fresh berries.

  • Prep Time


  • Total Time


  • Servings



  • cups butter, room temperature

  • 1

    (8-ounce) package low fat Philly Cream Cheese, room temperature

  • 3

    cups granulated sugar

  • 6

    large eggs

  • 3

    cups cake flour, sifted twice after measuring

  • Pinch of salt

  • 1

    teaspoon vanilla extract

  • 1

    teaspoon almond extract


Preheat oven to 325°F. Grease and flour a 10-inch bundt pan. In a large bowl, cream together butter and cream cheese with an electric mixer until well combined. Add in sugar and continue to mix for about 6 minutes, until fluffy. Add eggs, one at a time, beating after each addition, until well blended. Gradually add the flour, beating and scraping down the sides until it is all incorporated. Mix in salt and extracts. Pour into prepared pan. Hit 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. TIPS: 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, and serve a slice of this cake with freshly whipped cream and berries.


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