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Pound cake is made many different ways. This one uses cream cheese instead of milk. It also features a slight lemon flavor from the lemon extract. Most cream cheese pound cakes use almond extract; feel free to substitute for the lemon extract if you prefer. Be sure to have the butter, eggs and cream cheese at room temperature before beginning.


Preparation Time: 20 minutes; 1 hour, 15 minutes baking    Serving Size: one Bundt cake

  • 3 cups cake flour
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking powder
  • 1 1/2 cups (24 tablespoons) unsalted butter, softened
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 8 ounces real cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract

Heat oven to 325 and grease and flour a Bundt pan. Sift together measured flour, salt and baking powder and set aside. In the bowl of a stand mixer using the paddle, cream together room temperature butter and sugar until smooth and creamy on medium speed, about 4-6 minutes. Cut room temperature cream cheese into small pieces and divide into six groups. Starting with an egg, alternately add one egg and one group of cream cheese pieces, one piece at a time, to the mixer bowl on low speed until all are added and blended well. Add the vanilla and lemon extract and blend. While still on low, slowly add the flour, allowing the flour to incorporate before added more. Mix until just blended. Pour into the Bundt pan and smooth out the top. Bake for 1 hour to 1 hour 15 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes then turn out onto a cake plate. Let cool and serve as is or with strawberries.


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