Southern Whipped Cream Cheese Pound Cake

I usually prefer my grandma Barb’s cooking over any and everything, even my own. She has this way of working her magic in the kitchen that can only come with a lifetime of from-scratch cooking.

There are a few recipes though where I prefer my own take. One would be this cream cheese pound cake. My grandma Barb’s cream cheese pound cake is still a favorite on this blog, and I make it when I’m craving a taste of home. Hers is made the old-fashioned way, by starting with a cold oven. You can check it out here.

Southern Cream Cheese Pound Cake
The recipe I prefer uses a few of my favorite ingredients and techniques to create one moist and delicious Southern Whipped Cream Cheese Pound Cake! It has that fluffiness of a whipped cream pound cake and the classic taste of cream cheese pound cake.

It’s amazingly addictive! Be prepared for people to either ask for the recipe or ask you to make it. This whipped cream cheese pound cake was tempting me all night yall! I kept thinking one more lil thin slice wouldn’t hurt. Ughhhh!!  Side note: I don’t shame anyone who goes on that show My  600 lb life. Food is freakin incredible!  I don’t care what you say!


  • 1 cup heavy whipping cream, cold
  • ½ cup butter-flavored shortening
  • 1 cup unsalted butter (2 sticks), room temperature
  • 8 oz cream cheese (room temperature)
  • 3 cups granulated sugar
  • 5 eggs, room temperature
  • ¼ teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt


  • 1 oz cream cheese, room temperature
  • 1 cup powdered sugar
  • ¼ teaspoon vanilla extract
  • 4 tablespoon heavy whipping cream


  1. Preheat oven to 325 F.
  2. Pour heavy whipping cream into a medium-sized bowl and mix until fluffy with stiff peaks. Set aside.
  3. .............................................

for full instruction plese see : divascancook.com

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