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Moist Cream Cheese Pound Cake Recipe

Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone.

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Moist Cream Cheese Pound Cake Recipe

Prep: 15 min. Bake: 1-1/2 hours + cooling

Yield: 12-16 Servings

15 90 105

Ingredients

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 eggs
3 cups all-purpose flour
1/2 teaspoon baking powder

Directions

In a large bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 458 calories, 24 g fat (14 g saturated fat), 141 mg cholesterol, 252 mg sodium, 56 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cream Cheese Pound Cake in Grandma's Great Desserts Cookbook , p5