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Cream Cheese Pound Cake

Contributor Tracy P. Holmes brings her Cream Cheese Pound Cake recipe to our CNCF Cookbook. It's a go-to recipe for any occasion and a solid addition to the holidays.

Halftone black and white image of Tracy P. Holmes
Tracy P. HolmesIsovalent
Illustration of Cream Cheese Pound Cake


  • 2 sticks unsalted butter, softened (226 grams)
  • 1 stick margarine/oleo, softened (113 grams) or baking spray for greasing the pan
  • 1 (8-ounce) package cream cheese, softened (227 grams)
  • 3 cups sugar (594 grams)
  • 7 large eggs (room temperature works best)
  • 3 cups all-purpose flour, sifted (360 grams)
  • 1 teaspoon vanilla extract (4 1/4 grams)
  • 1 teaspoon almond extract (4 1/4 grams)


  1. Mix the butter, cream cheese and sugar.
  2. Add eggs alternately with flour.
  3. Add in vanilla and almond extracts.
  4. Place the batter in a large greased (using the margarine) and floured pan in the middle of a cold oven. You can use vegetable spray or baking spray for this also, as greasing and flouring can be inconsistent. Note: The cake must be started in a cold oven!
  5. Bake at 325°F (162°C) for approximately 1.5 hours. Do not open oven the door at any time until the cake is done or until roughly 5 minutes before expected in order to check for doneness (toothpick works great for this: if you see anything on the toothpick, it needs to cook for a wee bit longer).
  6. After removing the cake from the oven, let it sit for 5-7 minutes before inverting the pan for removal.

Published on

29 September 2022
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