Mom’s Philadelphia Cream Cheese Pound Cake

June 1, 2016 drdarria 0 Comments

Growing up in Tennessee, I’d always look forward to having this cake when my Mom made it, and grab a slice when it was fresh out of the oven.  Now I make it for my own family, and my daughter does the same!

Caveat – I like healthy food…most of the time.  Sometimes, you need to just let them eat cake, ok?


  • 3 sticks of butter + enough to grease the pan(salted – My mom insists on Land O Lakes, but hey, you do you…)
  • 3 cups sugar
  • 1 pack (8 ounces) of Philadelphia Cream Cheese
  • 3 cups Swans Down Cake Flour (I don’t know why, but Mom insists it has to be this brand.  I don’t ask questions here.)
  • 1 teaspoon vanilla
  • 6 eggs
  • 1 dash (about 1/8 teaspoon) salt
  • 2 tablespoons powdered sugar (who are we kidding.  you’ll want more powdered sugar.  Go to town..)
  • ***make sure you have a sieve for the flour.  It’s not an ingredient, but if you don’t have it, you’ll…. well, you’ll have one lumpy cake

To cook

  1. Preheat oven to 325 F
  2. Leave the butter and cream cheese in room temperature for about 30-60 minutes, so that they’re softer (and easier to beat)
  3. Grease a cake/bundt pan using additional butter
  4. Beat butter and cream cheese until they’re soft and fluffy
  5. Add sugar and beat again until fluffy.  The point here is to have NO lumps!
  6. Beat in eggs, 2 at a time.
  7. Add vanilla, salt, and “beat a lot”, per Mom
  8. Using the sieve to filter all the flour, add filtered flour to the mix, and then….you guessed it….beat some more.
  9. Pour mixture into bundt pan, leaving about 1 inch of space at the top. (Note, I always have a little extra, and pour that mixture into a greased cupcake/muffin pan.  Throw in fresh blueberries or chocolate chips or anything else you’d like, for the best muffins ever.
  10. Cook at 325 F for 90 minutes.
  11. Remove and let cool for 10 minutes, then dust with powdered sugar and…enjoy!

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