Sarah’s Cream Cheese Pound Cake

This cake is absolutely amazing. I enjoy the occasional “sweet treat” in my healthy lifestyle because life must be lived with moderation and joy!

My family first tasted this cake when it was delivered as a gift (from our neighbor Sarah), when our daughter Elena was born.  Elena is now eleven years old, and she just had her “moving up” ceremony at the Community School in Sun Valley.  I have posted a bunch of really great photos from the event, so please scroll down the post to see all of them.  We are so proud of Elena!

Here is the recipe for the cake we made to celebrate her big day (Sarah had shared the recipe with me, and I’ve kept it safe all these years).  We decorated the cake with whipped heavy cream and some edible flowers (Johnny-jump-ups) for decoration.

– 1 ½ cups butter, softened
– 1 8 oz package cream cheese, softened
– 3 cups sugar
– 1 ½ teaspoon vanilla*
– 3 cup flour (our adaptation was to divide between whole wheat and white flours)
– 6 eggs
*see suggested vanilla brand, below the pictures.

Spray and flour bundt pan.  Do not pre-heat oven.

Blend butter and cream cheese until fluffy.  Add sugar and vanilla.  Alternate adding flour and eggs.  Pour into pan.  Place in a cold oven and turn it to 300 degrees.  Bake for 1 hour and 35 minutes or until it cracks a bit on top.  Enjoy!

Now, here are the photos:








Want to learn how “Food Feelings” affect your health and how to eat for optimal energy and well-being? Please check out this FREE Make Nutrition Fun Course on teachable!

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