One of my favorite pound cake recipes has always been Paula Deen’s Cream Cheese Pound Cake. I met Paula Deen many years back when I was helping her judge a recipe contest in Savannah, Georgia.  I had the opportunity to go to her house while I was there.  She’s a lovely lady, and she knows how to make the best desserts! 

This cream cheese pound cake is one of Paula Deen’s classic recipes. It’s probably a recipe very similar to the pound cake recipe that you already have in your recipe files. It’s so delicious!

How to make Paula Deen’s Cream Cheese Pound Cake:

You’ll need a 10-inch bundt pan. Grease and flour that bundt pan (or use the baking spray that has flour in it). Preheat the oven to 325 degrees.

Combine the butter and cream cheese, and mix until light and fluffy. Add in the sugar, and beat for 6 more minutes. Mix in the eggs. Then mix in the sifted cake flour and salt and vanilla extract and almond extract. If you don’t want the flavor of almond in your cream cheese pound cake, it’s okay to use all vanilla extract.

Pour the batter into the prepared bundt pan, and then tap the pan on the counter a few times to get rid of any lingering air pockets.

Bake for 1 1/2 hours- until the cake begins pulling away from the sides of the pan as you can see in the photo above. A toothpick inserted into the center should come out clean.

Let the cake cool in the pan on a wire rack for about 15 minutes. Then turn the cake onto a rack to cool completely.

Things to note about this recipe:

There are no leavening agents needed in this recipe.  You will not see baking powder or baking soda in the list of ingredients.  Don’t panic.  That’s correct.  They’re not needed!  Pound cake is a very dense sort of cake.  That’s how it’s supposed to be!

Also… this recipe calls for cake flour.  Don’t try to use all purpose flour or self-rising flour or anything else.  You’ll need cake flour for this recipe!  It’s sold in a box in your market’s baking aisle.

How to make cake flour:

If you don’t want to buy a box of cake flour, it’s easy enough to make yourself.  For this recipe, measure out 3 cups of all-purpose flour into a bowl.  Then TAKE OUT 6 tablespoons of the flour and put it back into your flour container and put it away.  ADD 6 tablespoons of cornstarch to the flour in the bowl.  Put this flour/cornstarch mixture through your sifter FIVE TIMES (important!) Then it will be ready to use in this recipe, and it will be performing the same as store-purchased cake flour would perform in this cake.

Top slices of your cream cheese pound cake with freshly whipped cream and some fresh berries too.  It makes a great dessert because everyone loves a good pound cake. Enjoy!

Here are a few more pound cake recipes you might enjoy:

• Cherry Limeade Pound Cake
• Lemon Pound Cake
• Vanilla Pound Cake
• Million Dollar Pound Cake
• Chocolate Pound Cake
• 7-Up Pound Cake
• Cinnamon Swirl Pound Cake

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