I came across this recipe 15 years ago when my then teenage son told me at the last minute, he had to take a homemade poundcake to school the next day. This was the very first homemade cake I ever made, and it turned out so good and has been my go to poundcake for the last 15 years. The batter does make three cakes in disposable loaf pans, just FYI or if you do a regular size Bundt pan it will also do one loaf pan along with that. In addition to 1 teaspoon of vanilla, I also add a teaspoon of almond. I am making this for one of our T'giving desserts this year!

This recipe can be remixed! The only recipe I use! It's so moist! I add Lorann emulsion to change my flavors!

Tried this in smaller Bundt pan. Dropping ingredients by 1/3... added butter flavoring, lemon, almond flavors also. Turned out sooo good..

I made this cake but it wasn't done in the middle. Must have temp or time wrong.

Wanda, baking times are an estimate. You should always test your cake to see if it is done before taking it out of the oven! A butter knife works well for this. When the knife comes out dry, your cake is baked. And be sure to preheat your oven. Never put a cake into a cold oven.

I have made this pound cake numerous times. I make it for get togethers that I have (and I have them often). If there are any leftovers which is rare, the guests take them home. I usually set it out with fruit, cool whip or whipped cream and my favorite lemon curd.

I always make this with 6 flavors: Rum, vanilla, butter, almond, orange and lemon. Turns out scrumptious every time. Use a large tube pan or large Bundt pan. Or divide into 1 loaf (to give away to new neighbors) and 1 regular size pan...

Is it baked with the butter cold or at room temperature? Mine came out a little dry. Had to bake it 15 minutes longer.

Since you're creaming the butter to incorporate the cream cheese and the sugar, I use room temperature butter.

This recipe is awesome!!! Very easy to make and it's super moist!!! I've made this cake several times for my family and they love it!! Great topped with strawberries and cool whip... yummy!!

I made this according to the directions on ingredients. I sprayed the bottom and side with Pam. I put the batter in to two loaf pans. I cooked for one hour and fifteen minutes at 300°F. The cakes came out beautiful and tasted great. However after they had cooled I turned the pans upside down to empty the pans and the cakes would not release. After a while I tapped the bottom of the pans and they released but left the crusty bottom portion of the cake in the pan. Then when I tried to slice the cake I had problems of the top being crumbly. Any suggestions??

I have found that non-stick sprays don't cut it when recipes call for pans to be "greased AND floured", especially those requiring a long baking time. This cake is not cheap to make, protect your investment and grease and flour the pan(s) by hand. And for the flavor element, I use butter and flour. Good luck!

This is the best pound cake I've ever eaten. I've made it a dozen times and each time it's a good as the one before. I only cook it for one hour and I use two large-loaf bread pans because I don't have a Bundt pan. It's the perfect size. I take my time creaming butter and cream cheese and add the dry ingredients a little at a time. It's doable with a hand mixer but I'll bet it's supremely easier with a stand mixer (hint, hint hubby, my b-day is coming soon)
Jo, you've got a winner here! Thanks for sharing!

This recipe is very tasty, however, it fell. Instead of staying all fluffy it became very dense and compact. Any advice?

i love love this recipe, the cake comes out sooo moist and delish. i agree with the others this recipe makes alot of batter and it does overflow......but it still is a very good cake!

This pound cake is excellent and goes great topped with any fruit and top off with cool whip or ice cream.

The best pound cake. You will love it. I have made this in 9x13 pan. Or little bigger pan.

Me and my daughter like to cook together, these are what we call quality time recipes, anyway we tried this recipe, and we loved it!!! I took a few pieces to work for some co-workers and now, they are putting in request and orders for their own individual cakes. I just brought her a mixer with the bowl attached, because she is very interested in Culinary Arts, I think we are on to something here. Definitely looking to try more recipes from here as well as experiment...