Winning Cream Cheese Pound Cake Recipe

Winning Cream Cheese Pound Cake Recipe photo by Taste of Home

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I got this recipe from a woman who came to my rummage sale. We got to talking about zucchini-she didn't know what the big squash could be used for. So I sent her some of my favorite zucchini recipes and, in return, she mailed me the recipe for this cake. It's absolutely delicious and I've made it often.

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Winning Cream Cheese Pound Cake Recipe

Prep: 10 min. Bake: 1-1/2 hours + cooling

Yield: 12-16 Servings

10 90 100

Ingredients

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

Directions

In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, beating just until blended.
Pour into a greased and floured 10-in. tube pan. Bake at 300° for 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. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 slice) equals 427 calories, 24 g fat (14 g saturated fat), 141 mg cholesterol, 240 mg sodium, 48 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cream Cheese Pound Cake in Country December/January 1996, p49