When I asked Robyn for the recipe for this pound cake, I warned her that other folks might start making her signature dessert and bring it to potlucks. She assured me that she would LOVE it if several pound cakes showed up at a potluck because then there was a tiny chance she’d be able to take some leftovers of her own cake back home at the end of the meal!
Major disclaimer: in no way can you justify this pound cake as being healthy. It’s too full of butter and eggs and cream cheese to even try. On the bright side, I’m sure it’s still healthier than something store-bought that is chock-full of chemicals, additives, high fructose corn syrup, and hydrogenated fats. Every ingredient in this wonderful recipe is simple and straightforward.
Classic Cream Cheese Pound Cake
Ingredients:
- 3 sticks butter
- 8 ounces cream cheese
- 2 3/4 c. sugar
- 6 eggs
- 3 c. Cake flour
- 1 t. vanilla extract
Most recipes I make aren’t affected by the order in which the ingredients are added, but cakes really need to be done in the correct order to achieve cake perfection.
So….start by greasing and flouring two small loaf pans or one large tube pan. (You can use either a bundt pan or a spring-form pan for this.) Preheat the oven to 300°F. Let all the ingredients come up to room temperature.
Cream together the butter and cream cheese.
Add sugar and eggs and blend them all well.
Slowly add the cake flour (I use Swansdown Cake Flour for best results.) Beat well until the batter forms peaks. Stir in the vanilla extract.
Bake at 300°F for 90 minutes.
This cake comes with a list of DON’TS:
- DON’T turn down the heat while the cake is baking.
- DON’T open the oven door.
- DON’T beat the eggs too much.
- DON’T use large or extra-large eggs.
- DON’T melt butter or cream cheese first.
Let the cake cool completely before serving.
You’ll want to cut thin slices of this VERY rich cake. As with most pound cakes, it is nicely complemented by any kind of fresh berries in a sauce OR it stands alone.
The rich, buttery flavor of this cake is just amazing. Normally, I prefer that my dessert wear chocolate, but this cake stands by itself.
Barb
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I love a good cream cheese pound cake. I would want SOME kind of icing though. Usually a cake is just an excuse for the icing, in my opinion. (I said USUALLY. There are some exceptions. But one of the things I could eat by the spoonful is cream cheese frosting. It is one of the only food items in my cupboard right now! Sitting there unopened, waiting for a bad day…just a little dab’ll do ya!)
Couldn’t you just dip slices of this in chocolate? Can a dessert ever be too rich??
Coming from Australia, things come in different packaging than you. How much is three sticks of butter? What is the weight of the eggs (I assume you use “medium” eggs, but I have no idea what that is equivalent to here)?
Thanks!
Enjoy
Random
Three sticks of butter is 1 1/2 c. of butter. I don’t what metric on that, sorry. I have no idea how much eggs weigh. Later today, I’ll google some standard egg weights and try to give you an answer on that.
A word to “Random” and others using this website from outside the US…..I live in the UK but use a lot of US recipes cos my grandparents live in the US – for anyone whose butter doesn’t come in sticks, or has an oven that works in centigrade not farenheit, or has scales that weigh in grams and onces but no cup-measure check out http://www.traditionaloven.com/conversions_of_measures/butter_converter.html
they convert all these things and plenty more!
this pound cake looks fantastic – it’s something that doesn’t really exist in the UK, but when i made an orange one recently it def went down well! this one is next!
A million thanks for this, Beth! Very helpful.
Barb