Cream Cheese Pound Cake Recipe

Reviewed on Sep. 04, 2012 by kikis

Cannot wait to try this recipe and share with my friends.

Reviewed on Jan. 13, 2012 by batwings3d

Fantastic pound cake! Very moist and flavorful. This recipe is definitely a keeper.

Reviewed on Nov. 04, 2011 by abarnett101010

Awesome recipe!!! Went over great in my house. Would recommend it to everyone

Reviewed on Oct. 07, 2011 by weather_girl

This is a great pound cake recipe! I sometimes exchange the lemon extract for strawberry for a little different taste.

Reviewed on Aug. 07, 2011 by LuAnnJoi

This cake has subtle flavors. You can tell what's in in but none of the flavors overpowers the others. It's not super sweet. Like other pound cakes, it's heavy and very dense. I baked it according to the directions and it came out beautifully.

Reviewed on Jul. 09, 2011 by carissalynn82

I love this recipe! People always love when I bring this cake with fresh strawberries and whipped cream to a potluck.

Reviewed on Apr. 17, 2011 by curlygirly_88

This pound cake was so moist and delicious. Definitely a keeper!

Reviewed on Jan. 06, 2011 by cjohnikin

Excellent recipe!!! Family (especially a cousin) devoured it. I love the added lemon flavoring which makes this recipe slightly different than my Mother's. The cake was moist with a nice-colored crust-I used a tube pan. Tip: Use fine cake flour instead of regular all-purpose flour.

Reviewed on Aug. 16, 2010 by royurboat

This is DELICIOUS! This replaces my recipe that I had been using forever. I just added a bit more lemon extract and zest for my taste.

Reviewed on May. 05, 2010 by shalderman

This cake is DELICIOUS! Everyone raved about it! We used it, cubed up, for dipping in a chocolate fountain.

Reviewed on Jan. 29, 2010 by smartash1218

I made mine exactly as the recipe. Mine never cooked all the way through, and after 50 minutes, I tried cooking in 5 minute increments. It still never set up and half was raw, the other half was hard as a rock.

Reviewed on Jan. 24, 2010 by maryd9606

dear mr hogg,

this is the absolute best pound cake  i've ever tried.  it's moistness endures for several days and each day it tastes like it was just made. thankyou for introducing me to the best

Reviewed on Aug. 16, 2009 by wiscook

agree also, 90 minutes and my oven runs very hot, usually I'm reducing time from TOH recipes by 10%. I cooked in a dark, bundt pan. Very good. I love the slightly crusty crust.

Reviewed on Jul. 03, 2009 by rosemhelton

I agree with the others - you need to bake this about 90 minutes at the 325 and then it is done! Every slice is wonderful - my family really enjoyed it and they will get to enjoy it again for the 4th, with fresh strawberries! yum!

Reviewed on Jul. 01, 2009 by nonniedg

I love this recipe!  This cake is absolutely yummy!   I have made it several times and always come out with a very crisp, dark crusted cake - almost looks burned.   I bake in a 325 degree oven for 80 - 90 minutes anything less and the cake is not done.  I prepare the pan as outlined in the recipe.  Is there a way to prevent the very dark, crispy crust on the cake.  I always feel like I'm serving something just on the edge of burning.

Reviewed on Jun. 17, 2009 by rmdmdsalas

This was delicious. Had an issue with the timing as well from the original recipe, but kept baking it until it was done. Yummy!!

Reviewed on Jun. 10, 2009 by debrahunt

This cake was amazing...we were sad to see it finished, (My hubby was sneaking slices)it was flavourful & moist, and one I'll definitely have to add to our faves list!

Reviewed on Jun. 06, 2009 by greenmachine49

This is a great recipe, but I found out the hard way about the baking time. I wondered about the baking time as pound cakes usually take longer. But I did not want it to be overbaked either. After 20 minutes extra time in the oven, I thought it should be done - the toothpick seemed clean.

I should have baked it longer as it was definitely not baked thoroughly. It was edible, but not a cake that I would serve to company.

I'm glad I checked the recipe again on your website.

Thanks for a great magazine.

I am going to try it again with the corrected baking time.

Barbara Stoneback

Reviewed on Jun. 02, 2009 by Marketing

Thanks for your patience with us. The Cream Cheese Pound Cake recipe has been updated and now reflects the correct baking time. This is a delightful recipe. Enjoy!

Pat Schmeling, Food Editor

Reviewed on May. 31, 2009 by edwinaj

change cooking time to 80-90minutes

Reviewed on May. 29, 2009 by hahymen

This came out awsome. The kids loved it! I only found a problem with the cooking time. It was more like 80-90 min. But was wonderful!!!! It's a keeper!

Reviewed on May. 28, 2009 by l2bake

Love this pound cake, it is a delicious cake and very moist!!! Make sure to follow the directions and when it says to mix after every ingredient do it, that is what makes a pound cakes texture consistent. I learned that the hard way.

Reviewed on May. 28, 2009 by Patlovestocook

After this recipe was published, an error in baking time was noticed. Try baking the cake for 80-90 minutes, checking with a toothpick near the end of baking time.

Pat Schmeling, Food Editor

Reviewed on May. 26, 2009 by npp3512007

Use almond extract instead of lemon.

Reviewed on May. 24, 2009 by dglong

This is one of the best pound cakes I've tried. The outside is crisp and the inside is dense and moist. My family loves it. I wanted a little more lemon taste so increased the lemon extract to one and half teaspoons the second time I made it. This one is a definite keeper.

Reviewed on May. 22, 2009 by Italiancook

I saw this recipe in TOH whenl I was reading the magazine last night.  I want to give it a try.

Reviewed on May. 22, 2009 by DaleCady

The cake was delicious but very rich. Next time, I would lighten it up a bit by substituting low fat cream cheese. I'd also add a tsp. or two of fresh lemon zest to enhance the slight lemon flavor of the cake.