Keelie's Nana's Cream Cheese Pound Cake

Name: Keelie's Nana's Cream Cheese Pound Cake
Cook time: 10 min
Total time: 10 min
Yield: 8
Cuisine: American
Ingredients: 24 tablespoon softened butter unsalted or salted works; 3 cups granulated sugar; 8 oz cream cheese = 1 block; 3 cups all-purpose flour; 6 large eggs; 1 splash vanilla extract ...2 if you're sexy 😉; 1 dash fine sea salt

Jump to Recipe

I sent out a newsletter asking for some of your favorite recipes and Keelie delivered! Her Nana's cream cheese pound is beyond delicious. I had never made a cake without milk before so this was a whole new adventure for me and loved it!

What an amazing dessert to have anytime time of the year. This could be a nice morning treat too.

This recipe would pair well with my icing glaze recipe in my Lemon Bundt Cake recipe.

Ingredients Overview

*See recipe card for quantities*

softened butter unsalted or salted works
granulated sugar
cream cheese
all-purpose flour
eggs
vanilla extract
fine sea salt

Instructions Overview

Here's what the process will look like!

White standing KitchenAid mixer on wooden kitchen countertop. Pound cake batter contents sit in KitchenAid mixer whisk. Red spatula used to scrap the sides of the bowl.

Combine all ingredients together.

White bundt cake pan getting heavily grease by tallow from white plastic jug sitting on the wooden kitchen countertop. Some small speckles of flour rest on surface.

Grease/butter your bundt cake pan very well!

White bundt cake pan filled with pound cake batter and leveled. Held over wooden kitchens countertop. White plastic jug sits on the wooden kitchen countertop. Some small speckles of flour rest on surface. Yellow baking mitten rests off to the side.

Transfer the batter into the pan and level out surface.

White bundt cake pan turned upside down with some remnants of baked pound cake. Baked pound cake rests on blue paisley pattered plate, sitting on wooden kitchen countertop.

Cook in oven at 325F for 1.5 hours. Remove and let cool for 30 minutes before flipping upside down!

Hint: make sure you heavily butter/grease your bundt cake pan so it slides right out after cooling!

Substitutions

Dairy Free - use alternative dairy products to make this dairy free (ie. plant based butter, dairy free cream cheese)
Gluten Free - use gluten free flour instead of regular all purpose

Variations

Deluxe - add the icing recipe from my Southern Style Lemon Bundt Cake to add some sweetness atop your pound cake

Equipment

1 Standing KitchenAid Mixer
1 rubber spatula
1 Bundt Cake Pan
1 Cooling Rack

Storage

At Room Temperature: Wrap the cake tightly in plastic wrap or place it in an airtight container. It can stay fresh at room temperature for up to 3 days.

In the Refrigerator: For longer storage, wrap the cake in plastic wrap or place it in an airtight container and store it in the refrigerator. It will keep for up to a week. Allow the cake to come to room temperature before serving for the best texture and flavor.

In the Freezer: To freeze, wrap the pound cake tightly in plastic wrap, then wrap it again in aluminum foil or place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw the cake in the refrigerator overnight before bringing it to room temperature for serving.

FAQ

Does this recipe require any milk?

No! Aside from some dairy based ingredients, there is no use of milk itself in the recipe.

How can I make this gluten free?

Substitute the all-purpose flour with gluten free flour. Ratio should be 1:1.