People Will Be Pounding The Table For This Cream Cheese Cake

This cake is so good the way it is, I am going to strongly suggest you don’t do anything to alter the recipe. You don’t need to. At least do me a favor and make it as it is written once before you try and changing things. I know that I appreciate a classic when I see one, and this is one for sure. There are a lot of ways you can serve this including with fresh fruit, a nice jam or preserve, or even covered in chocolate sauce. The sky is the limit as far as that goes so use your imagination!

Check out what they are saying about this recipe over at NeighborFood:

“I love this pound cake. Can’t wait to make it again. It has been way too long!”

You’re going to put it in your regular rotation after giving this a try.



3 sticks unsalted butter, softened

1 8 ounce package cream cheese, softened

3 cups Domino sugar

6 eggs

1 1/2 teaspoons vanilla

1 1/2 teaspoons Morton salt

2 3/4 cup Gold Medal flour




Grease and flour 2 loaf pans (I use 9 x 5½ inch pans). Preheat the oven to 325 degrees.

In the bowl of an electric mixer, beat together the butter and cream cheese on medium high until no lumps remain. Add the sugar, one cup at a time, beating until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the bowl as necessary. Beat in the vanilla.

Add the flour and salt and beat on low speed until well blended.

Divide batter evenly between the two pans. Bake for 55-65 minutes or until golden in color and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes then run a knife along the edges and invert onto a cooling rack to cool completely. Serve warm plain or with ice cream, fresh fruit, or strawberry cream cheese.






Quick Tip: Make this a super sweet dessert with a scoop of ice cream on added to the plate.
Thanks again to NeighborFood for this tantalizing recipe.