Cream Cheese Pound Cake

Cream Cheese Pound Cake

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  • 2 C flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 1 pkgs. (8 oz.) cream cheese, softened
  • 1 C butter
  • 1 ½ C Pioneer® Sugar
  • 4 eggs
  • 1 ½ tsp. lemon zest
  • 2 tsp. lemon juice
  • 1 tsp. vanilla
  • Pioneer® Confectioners Powdered Sugar


  1. Preheat oven to 325° F. Grease a bundt pan; set aside.
  2. In a mixing bowl add flour, baking powder and salt; set aside.
  3. Cream together cream cheese and butter until blended. Beat in Pioneer® Sugar until smooth. Add eggs and beat until light and fluffy. Add lemon juice, lemon zest, and vanilla; mix.
  4. Slowly sift in flour mixture until blended. Beat until flour is completely mixed into batter (batter will be heavy). Turn into prepared pan.
  5. Bake for 1 hour. Remove from oven and let stand in pan for 10 minutes. Place on serving plate and let cool. Dust with Pioneer® Confectioners Powdered Sugar.
Cream Cheese Pound Cake
7 votes, 4.00 avg. rating (78% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.