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Fresh fruit and a dollop of whipped cream dress up this tender pound cake—a winner with my family and friends. —Richard Hogg, Anderson, South Carolina
Nutritional Facts 1 slice equals 460 calories, 24 g fat (15 g saturated fat), 140 mg cholesterol, 239 mg sodium, 56 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Cream Cheese Pound Cake in Taste of Home June/July 2009, p59
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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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
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
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
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
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