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Old Fashioned Pound Cake

This is a most unusual pound cake! The very strong cream cheese flavor mellowed and married with the butter and and sugar. What a cake - a totally different one at that.

The lemon curd glaze got the same split rating as the cake on the first day. I think it is very important to emphasize that this cake takes at least two days for the flavors to fully blend.

This only change I made was double the vanilla extract and add an extra half cup of sugar. Thanks for a very different but yummy recipe (I'll definitely make it again, but with your freshly-squeezed lemon juice and powdered sugar glaze).

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  • 1 pound butter
  • 4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 cups granulated sugar
  • 9 eggs
  • 2 teaspoons vanilla extract
  • 16 ounces Philadelphia Cream Cheese

Lemon Curd Sauce

  • 2 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter
  • Juice of 6 lemons
  • 6 eggs, beaten


  1. Cake: Soften butter and cream cheese at room temperature.
  2. Mix flour and salt together.
  3. Cream butter and cream cheese together very thoroughly.
  4. Add sugar, a little at a time, continuing beating. Scrape bowl often. After all of the sugar has been added, beat 1 minute on high speed.
  5. Add eggs, 1 at a time, beating after each addition. After all eggs have been added, beat for 1 minute.
  6. Add vanilla extract.
  7. Add dry mixture, a little at a time and mix on low speed only until flour mixture has been just incorporated.
  8. Pour batter at once with no further beating into 2 loaf pans, with heavily greased wax paper.
  9. Bake in a preheated oven at 325 degrees F for 1 hour, or until cake has drawn away from sides of pans.
  10. Let pans stand on rack for 20 minutes, turn out cakes carefully to finish cooling.
  11. Lemon Curd Sauce: In a saucepan, over medium heat, stir together sugar, butter, and lemon juice.
  12. Add the eggs and continue stirring until sauce has thickened and is boiling softly. You might want to make this in a double boiler. Care must be taken when adding the eggs, not to make scrambled ones.

This cake is better if made at least 24 hours ahead and stored in a covered container. This cake freezes well. Freeze one, serve one.

Posted by Cookin'Dad at Recipe Goldmine May 13, 2001.

Source: Diana Stewart Member posted 05-05-2001 12:01 pm