Food and Recipes Desserts Cakes Cream Cheese Pound Cake 4.0 (7) 7 Reviews We would have never thought it possible, but we just made pound cake even more indulgent and delicious than ever. Enter, Cream Cheese Pound Cake. This cream cheese cake recipe takes all of the best parts of a classic pound cake and kicks it up with a creamy, dreamy, and slightly tart ingredient that makes us wonder why we didn't think of this little concoction sooner. We dare you to find a better pound cake recipe—this will be the best one you've ever tasted, hands down. It features a perfectly crunchy crust and a fluffy and creamy inside that makes each bite an experience, to say the least. Top each serving with a dollop of whipped cream and fresh cut fruit, then be prepared for the requests for the recipe to start flying in. We won't blame you for telling them all it's an old family recipe, your secret is safe with us. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on September 4, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 15 mins Total Time: 4 hrs 20 mins Yield: 1 (10-in.) cake Ingredients Vegetable shortening, for pan 1 1/2 cups (12 oz.) unsalted butter, softened 1 (8-oz.) package cream cheese, softened 3 cups granulated sugar 6 large eggs 3 cups (about 11 1/4 oz.) sifted bleached cake flour (such as Swans Down), plus more for pan 2 teaspoons vanilla extract Directions Preheat oven to 300°F. Generously coat a 10-inch tube pan with shortening; dust with flour. Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla. Pour batter into prepared tube pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 45 minutes. Cool in pan 20 minutes. Remove from pan, and let cool completely on a wire rack, about 2 hours. Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke Chef's Note Because of the high sugar content of this cake, it will develop a delicious, crunchy crust on top, that may separate from the cake as it cools. Rate it Print