Growing up my Mama worked as an assistant director of nursing in our local hospital. I remember some afternoons of hopping of the school bus at the hospital if my sister or I had late appointments at the dentist or for my sister’s orthodontist appointments. Everyone that worked there was so sweet to us asking about our school day, or the hospital administrator flipping quarters to us so that we could buy a bottled Coca-Cola from the drink machine to go with the warm iced brownies the dietician had made to serve the patients with their supper.
Rather than our being there being frowned upon, we were welcomed by hospital management and by the patients. When I learned to read, I’d sit in the patient activity room and read to a few of the patients. I’ll never forget the afternoon I got in trouble though. We’d snagged a few office chairs that rolled and a couple of metal poles that held fluid and raced our chairs around the poles. We were doing great until the boy I was racing knocked one of the poles over with the wheel of the chair. Needless to say, that was the last of our “race” days. But, I have to say, I won!
Some folks talk about how horrible hospital food is, but I have to tell you – that was not the case at this hospital when I was growing up. The dietician would make the meals for employees and patients using her family recipes. Delicious meatloaf, biscuits so light and fluffy, and scrumptious desserts. She shared her cream cheese pound cake recipe with my Mama and it has been a family favorite for ages.
Here’s how you make it.
Preheat your oven to 325 degrees. Allow your cream cheese, butter, and eggs to reach room temperature.
Cream together cream cheese, butter, and sugar until light and fluffy.
Crack eggs into a bowl and add one at a time.
Add in flour, salt and vanilla.
Prepare your bundt or tube pan.
Pour your batter into your prepared pan.
Level out your cake batter in your pan with the back of a spoon.
About now your house is smelling amazing!
You’ll bake until golden brown on the top and a cake tester or bamboo skewer comes out clean when inserted into the cake, about an hour and a half.
Turn onto a cake plate and then enjoy it while it is still warm.
There is just nothing like it!
- 3 sticks butter (1½ cups)
- 1 8-ounce package cream cheese
- 3 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon salt
- 6 eggs
- 1 tablespoon vanilla
- Preheat oven to 325 degrees. Prepare bundt or tube pan and set aside.
- Let butter, cream cheese, and eggs come to room temperature.
- Cream together butter, cream cheese and sugar til fluffy. Add eggs one at a time. Add flour and salt and vanilla.
- Mix until just well-combined but do not over mix.
- Pour into prepared bundt or tube pan.
- Bake until golden brown and skewer inserted into middle of cake comes out clean, about 1 and half hours.
I highly recommend you make this cake soon! It’s perfect for every occasion!
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It doesn’t get much better than this! I could eat pound cake any time of day. Thanks for sharing.
I absolutely love pound cake, thanks for sharing! I’ve never tried it with cream cheese !
This looks amazing!
I’ve been craving pound cake…and I would do terrible things to be able to make this! Can’t wait until I’m home to make this.
I gotta make this one soon.
(And your eggs are so pretty.)
There’s two things I like and pound cake is both of them! Looks fabulous Robyn!
I have to laugh that a dietician made this cake with 3 sticks of butter AND cream cheese– now that is my kind of dietician! YUM!!!
Isn’t that hilarious?!
wheelchair races . . . Robyn . . . tsk, tsk, tsk . . . i can just picture you and that boy racing to the finish line – LOL! this DOES look like a lovely cake – i can see why it’s a family favorite!
I love recipes with limited ingredients – this looks wonderful!
Oh wow! Delicious-looking! I wonder what it would taste like with Chocolate drizzled over it? Must try this!
It tastes amazing with chocolate!
I love your memories of your afternoons in the hospital. The story of racing the chairs is priceless! This poundcake looks like the real deal – rich, sweet and decadent. Perfect!
I love this recipe! but, how much butter you mean when you say “3 sticks of butter”
thanks from Barcelona!
Thanks so much, Mariana. 3 sticks of butter = 1 1/2 cups I also have a Cooking Conversion Charts page that may help you with other conversions. I hope this helps!
It’s look delicious … you don’t add baking powder ??
Thanks so much. No, I don’t add any baking powder.
Robin – Great story and the recipe looks great too. I am saving this to make the next time I need a cake.
PS My nephew has been struggling with cooking on his own now that he is out of college. I shared with him the link to your website so he could learn by cooking with the pictures. He was very excited!
Thank you so much, Kel! I’m so honored you’d share my site with your nephew! Be sure to let him know to just shout if he has any questions!!! xoxo
What do you think of baking this in 2 round pans? Do you think it can be done and if so, what bake time, temperature, and convection settings would you suggest?
Do you sift your flour??
do you sift before or after you measure?