This is my favorite pound cake recipe. It was given to me by a friend back in the 1990s and it is among my most requested recipes. Hope you and your family enjoy it as much as we do.

3 sticks butter, softened
3 cups granulated sugar
1/8 teaspoon salt
1 (8 oz.) package cream cheese, softened
6 eggs
3 cups sifted cake flour
2 teaspoons vanilla

Preheat oven to 325 degrees.
Mix butter, sugar and salt until creamy.  Add cream cheese and mix well.  Add eggs, one at a time, alternating with the flour.  Add vanilla and beat the entire mixture for 2 minutes.  Pour into a Large (12-cup) greased and floured tube or bundt cake pan,  Bake for 90 minutes.
Remove from oven and allow to cool in pan 10-15 minutes before inverting onto a cooling rack to cool completely.

Note:  It is not a mistake that no milk or other liquid is included.  It is a thick, rich batter and will overflow and make a mess in your oven if you use only a 10-inch bundt pan.  I learned from experience and just cook some of the batter in a small casserole dish or 6-inch pan if I choose to use one of my fancy bundt pans that holds less than 12 cups.


Comments

SharonK1973 Says... 5 Apr 2010 , 7:07pm

I will give this a try! Thanks for the recipe!

MariDulces Says... 6 Apr 2010 , 8:41am

Thanks for sharing.

Choco68 Says... 6 Apr 2010 , 11:36am

Thanks Elaine - i'm defi going to try this. Thanks for sharing. Can i just ask if cake flour is simply plain flour? Many thanks Dee x

ChunkkeeMunkkee Says... 6 Apr 2010 , 6:10pm

Cake flour is a differenct kind of flour believe has corn starch or something, it's a finer flour. Any who you can "convert" all purpose flour by adding corn starch so I've read. I tried it and wasn't happy. U can get cake flour at any "fine" grocer for like 2 bucks a box.

vbspiker Says... 6 Apr 2010 , 8:20pm

I just found this recipe a couple of months ago and it has already been requested for three events. I use lemon extract instead of vanilla and its fabulous!

soupercb Says... 6 Apr 2010 , 10:00pm

Can you bake this in a normal round or square pan or only a bundt pan?

Thanks...it sounds yummy!

svetty Says... 7 Apr 2010 , 12:45am

Hi, Does this recipe crumble if you carve it? Thanks

babycakes Says... 7 Apr 2010 , 3:15am

This recipe sounds yummy, could you please tell me how much 3 sticks of butter is?

ilucy Says... 7 Apr 2010 , 8:23am

babycakes its 1 1/2 cups when you see sticks of butter just remember that 1 stick = 1/2 c hope this help

coleslaw Says... 8 Apr 2010 , 7:31am

sounds lovely!! would it be possible to make cupcakes with this recipe?

Calgary_Mama Says... 8 Apr 2010 , 10:23am

I would also know if you can bake this in a regular rectangle/square or round pan too

sweetann Says... 8 Apr 2010 , 9:40pm

ive been making this over 20years and it is well liked can u add different fruits and flavoring thanks

olgaCake Says... 10 Apr 2010 , 10:15pm

I just made this cake, didn't change anything, just followed the instructions. Baked in 9"x13" pan, cut in squares, stack them all together and carved the clock tower at my "University of Michigan" cake (I have pictures posted). It tasted great and very easy to carve, just keep it cold. Thanks for a great recipe, by far my favorite. Olga

bkreeves Says... 15 Apr 2010 , 8:25am

I have a very similar recipe that is also well loved. It uses 8 oz 1/3 less fat cream cheese, 3 sticks margarine, 2 2/3 cups all-purpose flour, and 1 1/2 tsp. vanilla extract, plus 1 1/2 tsp. almond extract. I make it in 2 loaf pans and bake at 325 for about an hour. I've never used it for a cake, but after reading comments by olgaCake, I think I'll give it a try! I think it's really delicious with the almond flavor. It also freezes well.

MommaDukes Says... 18 Apr 2010 , 7:42am

This recipe is like my Mama's pound cake that she made forever. She's been with Jesus for 34 yrs now. So you know this recipe is old as the hills. You can also use 1 cup of sour cream in it. I use this all the time and it is delishhhhhhh!

eperales0411 Says... 25 Apr 2010 , 12:33pm

Hi there, I was looking for a raspberry and almond flavor pound cake, which I did not find, so I decided to try this recipe and modified it accordingly and this is what I did, 2 tier cake, 6" and 8", 1) substituted the van flavor for almond 2) folded about 1 cup frozen raspberries into the batter 3) moisted a little with Disaronno Italian Liqueur syrup 4) filled with the raspberry filling recipe here @ CC. The final result was an amazingly delicious cake. Thank you for this recipe.

kayliecakes Says... 30 May 2010 , 5:38am

Great recipe! I just made it the other night, and it is delicious!

TamathaV Says... 2 Jun 2010 , 8:27am

Oooh, this was SOOO good! Thanks so much for posting it! I added 1/4 cup Cointreau, 2 tsp vanilla and 1 tsp orange emulsion at the end and it was incredible! I also used 1 rounded tsp of kosher salt since I used unsalted butter and that seemed to be the right amount.

queenfa Says... 6 Jun 2010 , 7:18am

i noticed you did not use baking powder in the recipe,is that right or was it an oversight?

Thanks

tammycakes58 Says... 16 Jun 2010 , 3:09pm

wow, im going to try it but what kind of frosting can i use with this

impromptukiss Says... 22 Jun 2010 , 7:02pm

yum! i made this in 3 8" rounds. came out perfect!

madloveformattynay Says... 9 Jul 2010 , 5:32pm

Has anyone tried to make this as a sheet cake? My sister requested a pound cake for her birthday, and I'm hoping to make a purse cake. Thanks!

cakemom57 Says... 10 Jul 2010 , 5:59am

I have made literally over a hundred cakes from this recipe. Yes, you can make it as a sheet cake, 11X15" works well; bake at 350 degrees about 1-1.5 hours.

I also use 3" round pans for my wedding cakes. This recipe fills a 10" (by 3") round pan beautifully. IMPORTANT: any thing larger than a 10x3 round, must have a heat core (Wilton has them). The purpose of the heat core is the metal conducts heat to the center of your cake as the outside bakes. From experience, if you attempt to bake in a round pan without the heat core, the cake will not bake in the center. Nothing like a beautifully baked cake with warm batter oozing out. Be sure to grease and flour the heat core (inside & out), and use batter to fill it (or it WILL float out of the center of your pan!) After baking, just plug the hole with the baked center; you will have to trim it down to be the same height as the cake (enjoy the sample!). 10x3 pan takes 2 hours.

cakemom57 Says... 10 Jul 2010 , 6:03am

In reference to my post above, a heat core is necessary for the 10x3" round pan. I also reduce the temperature to 325 degrees for the 10x3 pan.

NJhomemade Says... 22 Jul 2010 , 7:48pm

It's sound great, I'll try it. Thanks for sharing...

madloveformattynay Says... 27 Jul 2010 , 1:05pm

Very yummy cake. Make sure to follow the instructions and sift the flour; makes a huge difference. Has anyone made a chocolate version of this??

kayce32 Says... 9 Aug 2010 , 1:30pm

Flipping delissshhhh!!!

DH2008 Says... 12 Sep 2010 , 6:27pm

Made this 2 days ago, can you say yum? Used 3 cups sifted all purpose flour and 1 tsp. salt instead. Best pound cake i've had so far. Thanks.

NancysCakesandBeyond Says... 30 Nov 2010 , 10:15pm

Great recipe! I have used this recipe for over 20+ years except I have always used all purpose flour instead of cake flour. This is ALWAYS a family favorite and I make it all the time. Can't wait to try the different variations in different shapes and sizes! Thanks for sharing!

bellezza Says... 26 Jan 2011 , 6:49pm

I am in Aus, so how many grams are in 1 stick of your butter?

kimkake Says... 5 Mar 2011 , 3:44pm

Just made this cake for the first time....the crumb on this cake is amazing!! This cake tastes delicious also! This is definitely a keeper - this is soooo good and not hard to make at all!! :)

yadiraliz Says... 5 Mar 2011 , 9:43pm

This cake is awesome! Now, what type of icing do you use. I didnt like it with buttercream. Thanks for sharing.

missdebbietr Says... 6 Mar 2011 , 10:43pm

I'd also like to know what type of icing people use with this recipe?? Thanks!

Lazarini Says... 2 Apr 2011 , 3:36pm

Will be trying it very soon. thanks for sharing

kikibowen Says... 21 Apr 2011 , 9:55am

I just made this cake 3 days prior to the event it was meant for due to family visiting for the week etc. and decorated it the day of. In one word, AWESOME!!!! It held nicely after three days sooo fresh! decorated nicely and baked very even! Most of all it was absolutely DELICIOUS!!!!! The comments kept coming all night! will only use this recipe from now on! Thanks so much for sharing!!!

tasbill Says... 26 Apr 2011 , 11:41am

Tried your recipe over the weekend and love it!! Thank you for sharing it!

SJPICHE15 Says... 8 Jun 2011 , 8:38am

HAS ANYONE MADE THE BATTER ONE DAY AND WAITED UNTIL THE NEXT TO BAKE IT? I AM ALWAYS SO PRESSED FOR TIME. THANKS FOR ANY INPUT.

Faithfulj Says... 28 Jun 2011 , 9:05am

Can you make cupcakes with this and if so how many will one batch make? Also I was wanting to make strawberry pound cake and choclate, what would I add to this to get that? thanks so much

KrisLyncH07 Says... 18 Sep 2011 , 7:52am

I am making a 12x12 square cake and 3in deep. Will this recipe be enough to fill? What kinds of filling did people use. I am going to use almond extract, what flavors so good with that

fladebbee Says... 2 Jan 2012 , 1:37pm

I'm going to try this for a wedding cake I'm doing in March. Have you ever made this with chocolate? I need a chocolate cake recipe for a groom's cake that well hold up to carving, and fondant.Thank you,fladebbee

dixiedarlin79 Says... 7 Jan 2012 , 8:51pm

What kind of glazes/icing do you use with this?


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