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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe photo by Taste of Home

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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

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Cream Cheese Pound Cake Recipe

Prep: 25 min. Bake: 1-1/4 hours + cooling

Yield: 16 Servings

25 75 100

Ingredients

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired. Yield: 16 servings.

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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Reviews for Cream Cheese Pound Cake

Cream Cheese Pound Cake

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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.

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