I’m a fan of pound cake. It’s not my favorite cake, but I do enjoy it. I like it for the memories it stirs up. Growing up, I spent most of my summers up in a city north of Chicago called Waukegan. I stayed in a house less than a mile from Lake Michigan. It was the house where my mom grew up and where my grandparents still lived. The summer Sundays of my childhood was marked by Sunday School, Church, a hearty dinner prepared by my grandma, followed by pound cake.

After my grandmother passed, the family spent a week cleaning out the house. I have a love of being in the kitchen, whether it’s cooking or baking, so I brought all of the cookbooks and recipes back home to NC with me.

Over the holidays I was looking through one of my grandma’s old cookbooks–the back cover is missing and pages are falling out. I came across this recipe “Cream Cheese Pound Cake”. My grandma had drawn a squiggly box around it. I decided to use this recipe to try out a technique one of my co-workers told me about–baking cakes in mason jars. I handed these out as gifts at work, and I made it for my grandma’s brothers an sister. My relatives thoroughly enjoyed it, and they’ve said “that’s Mattie Lou’s recipe”.

This is the third time I’ve made this recipe and I smile every time I do because along with her ring I wear every day, this makes me feel closer to a woman I admired and miss dearly.

I halved the recipe when I made it this time around. Instead of margarine I use unsalted butter and additional salt (which is how I’ve written the recipe below). I have yet to bake this in a 10 inch loaf pan. I’ve only used mason jars. I also added strawberries on top for a little extra flare.

cream cheese pound cake


  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1.5 cups butter softened
  • 1 8 oz package cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 1.5 teaspoon vanilla


  • preheat oven to 325 degrees
  • prepare 10 inch tube pan with grease an flour
  • sift flour and salt together
  • cream butter and cream cheese well
  • add sugar and mix well
  • add eggs one at a time beating well after each addition
  • add vanilla
  • fold in flour
  • bake in oven for 1.5 hours or until toothpick comes out clean

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