Cream Cheese Pound Cake


My grandmother has made this cream cheese pound cake throughout my life, and have never had a better pound cake! She said the recipe originally came from the Oconee County Centennial Cookbook 1875-1975.
  • Prep Time: 00:10:00
  • Cook Time: 01:30:00
  • Total Time: 01:40:00


  • stk 
    butter or margarine 
  • cups 
  • pinch 
    salt (or a dash) 
  • oz. 
    cream cheese (1 pack) 
    large eggs 
  • 1 1/2 
    vanilla extract 
  • cups 
    sifted cake flour (all-purpose flour works) 


Cream butter, cream cheese and sugar until light and fluffy.

Add salt and vanilla and beat well.

Then add eggs one at a time, beat well after each addition.

Stir in flour (make sure you use stir setting on mixer).

Spoon mixture into a greased and floured 10" tube pan (bunt pan).

Bake at 325 degrees about 1 1/2 hours.

Serves 24