Monday, August 13, 2012

Southern Living Cream Cheese Pound Cake

Happy Monday! How was your weekend? Did you watch the Olympic Closing Ceremonies last night? I LOVED them! I am so sad that the Olympics are over; it has been nice for the last seventeen days to see so many happy stories.
Not to mention an Opening and Closing Ceremony that has done London and the entire country proud!
 I thought both ceremonies were an incredible display of the culture and talent that Great Britain has given and offers to the world.

All Images from Me!

 I still have guests for a few more days but while I watched the Olympic Closing Ceremony last night I thought I would share one of my favorite recipes that I have made this past week. Cream Cheese Pound Cake by Southern Living Magazine. 

Cream Cheese Pound Cake
Adapted from Southern Living Magazine


  • 1 1/2 cups butter or margarine, softened 
  • (8-ounce) package cream cheese, softened 
  • 21/2 cups sugar
  • large eggs 
  • 3 cups all-purpose flour
  • 1/8 teaspoon salt
  • dash of nutmeg
  • 1 tablespoon Nielsen-Massey vanilla bean paste
  • Powdered Sugar for dusting or fresh berries


  1. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until combined.
  2. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla bean paste or vanilla extract. Pour batter into a greased and floured 10-inch Bundt pan. Or, I use two 5 inch Bundt pans
  3. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

This cake is moist, has a great vanilla flavor and is incredibly versatile.

You could eat it plain with powdered sugar.

 With a vanilla bean glaze or even sliced as a berry shortcake with a drizzle of chocolate. It think it is an excellent recipe for your repertoire.

I hope you have a fabulous week! I will be checking in and hopefully posting but I do want to enjoy my family.

Linking to:

Stone Gable On the Menu Monday
Between Naps on the Porch
Home Stories A to Z
Boogieboard Cottage
Savvy Southern Style Wow Us Wednesdays
Ivy and Elephants
The Brambleberry Cottage
Rattlebridge Farm
2805 Popurri Friday
DIY by Design
French Country Living
Stuff and Nonsense


  1. I loved both the open and close - fantastic! Have a great week!

  2. Would you believe I didn't see any of the closing ceremonies? I really wanted to but we were so busy yesterday and had dinner late and forgot...ugh! Now I need your pound cake because I'm sad I missed them!

    Enjoy your day Elizabeth!

  3. I too enjoyed the closing ceremonies. So much to celebrate! The pound cake is lovely. And I am certain if was delicious. Love recipes from Southern Living! Enjoy your family and your week.

  4. My dear, dear friend,

    I am finally back. My beloved cousins left yesterday, but all the energy we had left for was to sit back and watch those wonderful closing ceremony performances. It was a fairytale....England has given so much to the world in their talent and to see John Lennon's image, to hear his music and that of other gifted souls was such a pleasure. To see the UNITY made me cry as I KNOW that we COULD, if we chose, LIVE IN HARMONY! HAVE A GREAT TIME with your guests and we are hear waiting for you.....Anita

  5. I am sad to see the Olympics end this year, too. I love it all - the ceremony, the stories, the athletes, all wonderful.

    And, by the way, I love poundcake, too.♥ Yours looks so good.

  6. We really enjoyed the Olympics as well. Your cake looks delicious! I LOVE pound cake! :)

  7. I love how that most of the world is watching the olympics. I didn't see the opening ceremony. I did see part of the closing ceremony. It was on very early in the morning. (In my part of the world)
    The pound cake looks yummy.

    Have a great week


  8. I love Southern Living recipes and have made this cake but did not have the paste so I substituted flavoring. I have a question, for you, though....did you really bake it at 300 degrees for 1 hour 40 minutes and it came out done? I have not found mine to be done at this temperature... By the way, your cake pan is lovely that you baked to cake in... made the cake look extra special! I am at if you could answer me there. Thanks much! CeCe

  9. Indeed, the Olympics were wonderful! Glad you have given a thumbs up to this cake! It's one I've been wanting to try, but it's too hot to turn on the oven!

    Thank you for sharing your recipe at Potpourri Friday at 2805!

  10. The Olympics were great this year, as usual.
    The cake looks so delish. I am making this today!!!!!!! I will let you know how I do.
    I am following, pinning the recipe and making the cake. How's that.
    Blessings, Ginger

  11. Simple, classic, you can top it with anything. Please share your cake on foodie friday today.

  12. That looks so good! Thank you for joining me at Home Sweet Home!


Thank you for coming to visit Pine Cones and Acorns. Your comments are greatly appreciated. Although I try to come to visit every blog that comments sometimes I just do not get the chance, but I do try to comment here.