Amanda’s Cheese Pound Cake

This recipe is from an old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air. The texture is perfect — dense, but not heavy.

If you’re looking for an easy pound cake recipe that is outstandingly delicious then your search is over!

You’ll probably use this recipe for the rest of your life – so easy and sooooooooo good.

Amanda’s Cheese Pound Cake

12 Servings


1 1⁄2 cups butter
1 (8 ounce) package cream cheese, softened
3 cups sugar
6 eggs
3 cups flour
1 teaspoon vanilla


Preheat oven to 300°F.

Cream butter, cream cheese and sugar together. Add eggs one at a time. Add vanilla and then flour slowly.

Pour into a bundt pan or Tube pan.

Bake for 1 1/2 hours.

IMPORTANT: Do not try and rush by cooking faster in a hotter oven.


Up Next:

Molten Chocolate Cherry Baby Cakes

I’m always up for any dessert that includes the words dark, molten and chocolate. But these sweet baby cakes really take the cake! Gooey, decadent and delicious.

Recipe based on one by Jeff Hixson
Photo by Miss Meliss