Photo: Jennifer Davick; Styling: Buffy Hargett
Total Time
2 Hours 35 Mins
Yield
Makes 12 servings

Here the cream cheese is added after beating the butter and sugar, and the cake bakes at a slightly higher temperature than usual.

How to Make It

Step 1

Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy. Add eggs, 1 at a time, beating just until blended after each addition.

Step 2

Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in almond and vanilla extracts. Pour one-third of batter into a greased and floured 10-inch (14-cup) tube pan (about 2 2/3 cups batter). Dollop 8 rounded teaspoonfuls strawberry glaze over batter, and swirl with wooden skewer. Repeat procedure once, and top with remaining third of batter.

Step 3

Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).

Step 4

Note: We tested with Marzetti Glaze for Strawberries.

Ratings & Reviews

Dazzel's Review

Justmari
January 20, 2014
I don't know why anyone is upset with this recipe. Be sure to whip the butter until it has changed its color to white. You can't over whip butter but you can under whip. Out of the 8 of us who ate the cake we all thought it was perfect in flavor. A good touch is to add in fresh strawberries into batter while also adding the "preserves". I'm in Texas. The timing was perfect. Check with a toothpick to make sure it's finished. ***Let the cake cool INSIDE the pan BEFORE removing, or else the melted jam will find its way out. (SIDE NOTE: I was worried about rising so I added 2 tsp of baking powder. But it rose so much I thought it was going to cook out of the pan! :) You don't need to worry about salt bc the butter is salted. Don't add extra almond extract. I did, and bc I'm a cook I didn't like it, others may not notice. This recipe calls for 3 cups of sugar... Plenty of flavor. Don't forget it's a pound cake people.... Suppose to be heavy cake but light flavors. ;) good and simple.

bizzeyb
July 04, 2016
I made this cake last year for the holidays it was my very first homemade cake and it came out so delicious. It went over so well with the family and my mother-in-law wanted the recipe before she left. Now, I make this cake every holiday including today July 4th. I used cherry perseves and 2 pks of philly cream cheese this time and I also used cake flour. This has become signature cake! I can't believe the poor reviews... It is a pound cake people and meant to be heavy.

tkhuseman's Review

Skybird564
April 15, 2013
I read the reviews before making the pound cake. I was a little apprehensive from all the comments. However, I forged ahead and was thankful. I baked it the recommended time, and it was perfect, if anything, I could have baked it a little less -- at first I didn't think it was cooked all the way through, but it was and the pound cake is wonderful. I had fresh strawberries so I use the recipe posted on 2/24/11 by bjjackson for the glaze. She was spot on because the amount was perfect! I would make this again as well as the glaze, but I was thinking how blueberries or peaches would also be wonderful. This recipe is a keeper. I will use it for the church bake sale too!! Enjoy -- I did.

Photo of this recipe and review

bakeitsister
May 05, 2018
The recipe came out perfectly, my 93 year old grandma makes her version of this pound cake often, which is similar to this recipe. I called my grandma to ask should I add baking powder, she said yes. The recipe did not state whether or not to grease and flour pan. I DID grease with Crisco and flour, I added a teaspoon of baking powder and baked the cake at 325 degrees instead of 350 degrees. It tastes perfect, I know because i pinched the edges.Thanks!

glenda2001's Review

Harobednnyl
March 03, 2011
I have baked this cake thousands of times without the strawberry glaze. I am excited to try with the glaze because I serve with strawberries anyway. Elimiate the almond flavor, use 2 teaspoons of vanilla, preheat oven to 300, bake cake for 1 hour and 45 minutes. Enjoy

goodfood4ursoul's Review

lydiainsc
May 07, 2011
First let me say that this recipe is a tweak on the 2006 cream cheese bourbon pecan pound cake Southern Living published. Along with the recipe they published a thorough primer on the science of pound cakes, which they obviously should have re-printed. These cakes are not for beginners & it helps to have an understanding of food science to make this properly. To start, there is no need for baking powder in this recipe- this is not a typo. True pound cakes are leavened with the air that is beaten into the butter. The butter & cream cheese should be beaten together for 10 minutes before continuing the recipe & adding the sugar. The sugar should be added gradually- about 1 Tablespoon at a time while beating. The eggs should be at room temp & added in as the directions describe. Flour should be sifted prior to measuring. Common sense should be used regarding baking time. If your cake is not done and is getting too dark, cover loosely with a sheet of tin foil and keep checking until done

Battle2011's Review

blw3474
April 08, 2012
N/A

buckybeaver's Review

bjjackson
February 25, 2011
Been wanting to make this recipe ever since I received the issue. Finally made it today and it's a good recipe. I cooked it the full one hour and ten minutes and it has a small "sad streak" in it (some people in my family love sad streaks). I would've left it in a little longer but it was turning really brown. Glaze is okay but tastes more sweet than like strawberries...but it's pretty when sliced and tasty. Found Marzetti glaze in produce section at Harris Teeter. Will make it again. Now I want to try the Amaretto-Almond Pound Cake recipe in the same issue!

moncherie's Review

Phazie
May 23, 2011
This recipe gets rave reviews every time I make it. Typically, I get "This is the best pound cake I've ever had" and everyone wants the recipe. I have found that you need to bake a little longer than the recipe calls for (+5 minutes for me), but that could be a variation in ovens.

wordgurl's Review

pattycakes104
April 22, 2012
The recipe is correct but please remember one thing. You can not beat the ingredients for longer than 10 minutes. The longer you mix the batter the tougher/heavier the cake will be. With that said, the temperature and time listed for the cake to bake is WAY off. There is no way that a cake with such heavy ingredients will be totally done at an hour. Bake at 325 instead of 350 - that's too hot and quick. Start testing the batter with a toothpick at 1 hour and 15 minutes and it should be done by an hour and 30 minutes tops.