Paula Deen Cream Cheese Pound Cake

Paula Deen Cream Cheese Pound Cake is a rich and buttery dessert made with cream cheese, butter, and a hint of vanilla and almond extracts. This classic Southern cake is soft, and moist, and bakes beautifully in a bundt pan. It’s perfect served plain or with a side of fresh berries and whipped cream.

Ingredients Needed:

• 1 ½ cups (3 sticks) butter, at room temperature
• 8 ounces cream cheese (light or regular)
• 3 cups granulated white sugar
• 6 large eggs
• 3 cups cake flour (sifted 2 times after measuring)
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

How To Make Cream Cheese Pound Cake:

1. Preheat the oven: Set the oven to 325°F and grease and flour a 10-inch bundt pan.
2. Cream butter and cream cheese: In a large bowl, use an electric mixer to combine the butter and cream cheese until smooth.
3. Add sugar and eggs: Slowly add sugar and beat for about 6 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition.
4. Mix in flour and extracts: Gradually add the sifted cake flour, beating until fully incorporated. Stir in the salt, vanilla, and almond extracts.
5. Bake: Pour the batter into the prepared pan and tap to remove air bubbles. Bake for 1 1/2 hours, or until a toothpick comes out clean.
6. Cool: Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely before serving.

Recipe Tips

• Use room temperature ingredients: Ensure the butter, cream cheese, and eggs are at room temperature for a smooth batter.
• Sift the flour twice: This helps create a lighter texture in the pound cake.
• Test for doneness: The cake is made when it pulls away from the sides of the pan and a toothpick comes out clean.
• Tap the pan: Tapping the pan before baking helps eliminate air bubbles, ensuring an even texture.
• Optional topping: For extra flavor, serve with whipped cream and fresh berries.

How To Store & Reheat Leftovers

Storing: Wrap the cake in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

Freezing: Wrap the cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.

Nutrition Facts

• Calories: 617
• Total Fat: 33g
• Saturated Fat: 19g
• Cholesterol: 187mg
• Sodium: 305mg
• Potassium: 103mg
• Total Carbohydrates: 74g
• Dietary Fiber: 1g
• Sugars: 51g
• Protein: 9g

Try More Paula Deen Recipes:

• Paula Deen Sour Cream Pound Cake
• Paula Deen Ooey Gooey Butter Cake
• Paula Deen French Toast Casserole