Recipe courtesy of Howard Conyers
1 hr 55 min
25 min
6 to 8 servings


  • 1 1/2 cups (3 sticks) unsalted butter, softened, plus for greasing
  • 3 cups all-purpose flour, sifted, plus for dusting 
  • 8 ounces cream cheese, softened 
  • 3 cups sugar 
  • 6 large eggs 
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder 
  • 1 teaspoon pure vanilla extract 
  • 1 teaspoon lemon extract, optional 


Preheat the oven to 325 degrees F. Grease a 9-inch cake pan or Bundt pan with butter or cooking spray and then lightly dust with flour, being sure to tap out the excess.

Beat together the cream cheese and butter with an electric hand mixer or a stand mixer. Add the sugar, 1 cup at a time, until evenly incorporated. Once the butter, cream cheese and sugar are well combined, add the eggs, one at a time, mixing until fully incorporated. Add the flour 1 cup at a time. When the flour is fully mixed in, add the salt and baking powder. Next add the vanilla extract and the lemon extract if using; mix well.

Pour the cake batter into the prepared pan and bake for 1 hour 30 minutes. Do not open the oven or cause any commotion nearby: you don't want your pound cake to fall. Test for doneness by inserting a toothpick into the center of the cake -- if it comes out clean, you are ready to enjoy!

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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