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Cream Cheese Pound Cake - Video Recipe

Course Cakes
Servings 15 persons


  • Butter - 175 gm
  • Cream Cheese - 115 gm
  • Sugar - 250 gm
  • Vanilla- 1 tsp
  • Eggs - 4
  • Maida - 180 gm
  • Corn Flour - 20 gm
  • Baking Powder - 1/2 tsp


  • Preheat oven to 160°C.
  • Make sure all the ingredients are at room temperature.
  • In a bowl mix butter and cream cheese and beat until creamy, for one or two minutes.
  • Add sugar and vanilla and beat for five minutes until the mixture is creamy.
  • In a separate bowl mix together maida, corn flour, baking powder and whisk to combine. You can also sift all the ingredients twice.
  • Add this to the butter cream cheese mix and beat until 75% combined.
  • Finally fold in the batter using a spatula.
  • Grease and dust a 9" tube pan or bundt pan.
  • Pour the batter into the prepared pan.
  • Bake for 60 - 75 minutes.
  • Check with a skewer if the cake is done.
  • Cool for 10 mintues on wire rack.
  • Flip it onto the wire rack and remove the pan.
  • Allow it to cool completely.
  • Wrap it up in cling film and allow the cake to mature for 24 hours at room temperature.
  • Enjoy a slice with a cup of coffee or tea.