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Cream Cheese Pound Cake II

Cream Cheese Pound Cake II


"This recipe is very moist and even when the cake is left in the oven a little too long, the cake stays moist on the inside. This pound cake freezes very well also. Wrap it in foil and freeze for up to 6 months."
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1 h 30 m servings 602 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 602 kcal
  • 30%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 191 mg
  • 64%
  • Sodium:
  • 288 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking powder and salt. Set aside.
  2. In a large bowl, cream butter, cream cheese, and sugar until light and fluffy. Beat in egg yolks one at a time. Beat in the butter flavoring. Beat in the flour mixture.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Fold the egg whites into the batter. Pour into greased and floured Bundt pan.
  4. Bake at 350 degrees F (175 degrees C) for about 1 hour, or until a toothpick comes out clean.

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Read all reviews 107
  1. 127 Ratings

Most helpful positive review

I have used several very good recipes from but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is...

Most helpful critical review

This did not turn out for me for some reason-the inside was mushy and the top burnt. I must have done something wrong...

Most helpful
Most positive
Least positive

I have used several very good recipes from but never felt compelled to write a review until this recipe. I made it for the birthday of a friend whose favorite cake-type desert is...

Absolutely delicious cake! I didnt have butter flavoring so substituted lemon extract. Also, I used 1/2 cup of the sugar to whip the egg whites into firm peaks. The folding of the egg white mix ...

Sour Cream Poundcakes have been the only kind my family has eaten for generations. After making this recipe I think I will have to convince my family to switch. It is wonderful! **I used vani...

I served this, with a couple modifications, instead of wedding cake at my wedding reception a couple months ago. I replaced the butter flavored extract with 1 teaspoon vanilla and 1 teaspoon lem...

This is the best pound cake I have ever made. It is so moist. I use vanilla extract instead of butter. Any body can make this cake. It's wondeful.

Wow! Awesome! I baked it exactly one hour. It could have used about 5-10 minutes extra because the bottom was not quite done, but it was close enough. The cake was DELICIOUSLY moist, the textur...

I have had great luck with this recipe. It receives rave reviews everytime I make it. It's great plain or with fruit. The cake stays very moist in the center. And it freezes beautifully.

So far, I have made this pound cake three times, it has been perfect each time and earned rave reviews from everyone who has tried it!

This recipe is great for the culinary challenged such as myself. It always comes out of the oven just right! Carla Hammond

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