This Cream Cheese Pound Cake Melts In Your Mouth!

I like eat light and fluffy cakes, but sometimes I want something a little more on the dense side. That’s when I go to this cream cheese pound cake recipe.It really is a rich recipe. I love to top this cake off with a yummy fruit. My favorite fruit to add on top are raspberries. The tartness of the raspberries tone down the richness of the pound cake which means I can eat more! Pick your favorite fruit and add it on top or off the side. It will be a hit!

Check out what our friends from All Recipes have to say about this:

“Butter and cream cheese provide the rich taste in this deliciously dense pound cake.”

This pound cake is perfect to eat after dinner or even for an afternoon snack with coffee or tea.



6 eggs at room temperature

1 teaspoon McCormick’s vanilla extract
1 teaspoon McCormick’s almond extract
3 cups cake flour (such as Swans Down®)
1/4 teaspoon McCormick’s ground nutmeg


  1. Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
  2. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.


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Quick Tip: Serve with a hot cup of coffee.

Thanks again to All Recipes for this amazing recipe.