Cream Cheese Pound Cake Recipe
- 1-1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups sugar
- 6 large 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
- 1. 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.
- 2. 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.
- 3. 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.
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.
Reviews for Cream Cheese Pound Cake
"This is the first pound cake I have made. It turned out moist and with the great texture I was looking for. I like it with lemon extract but I want to try it with just vanilla also. I only used two cups of sugar. This is good without any fruit or whipped topping."
"Amazing. This is the talk of the party."
"Best pound cake! Everyone loves it when I make it."
"Excellent pound cake recipe. I cut the sugar to approximately 2-1/2 cups. I do not have lemon extract, so I used lemon zest. I will make this again."
"Best pound cake recipe I have tried thus far. It's moist and just the right amount of denseness. The flavor is fabulous. It's great on its own but served with fresh berries and a dollop of whipped cream and it's out of this world tasty. This recipe is a keeper."
"I enjoyed the pound cake I would be making this again Thanks the Jackson Family"
"Made this the day it was sent out by TOH; made my second one today, 2 days later because the family devoured the first one!! Wouldn't change a thing. It's delicious plain!"
"I am not a big fan of pound cakes because I seem to make them dry tasting. Had cream cheese that needed to be used so I decided to give this recipe a chance .I read the reviews and thought this many people could not be wrong. I was right.This will be my go to pound cake recipe and when I read how you can make in a loaf pan also I can bake and give as gifts. Actually on the day I made it I kept getting interrupted, still came out PERFECT. Tasted delicious and moist. Thanks for sharing!!!!!!!!!!!!!!"
"This is one of the best pound cake recipes I've ever made. I substitute Krusteaz gluten-free flour for my husband, and it works wonderfully. I often add lemon zest to the recipe."
"This is an excellent recipe. I added a half tsp more vanilla."
"Excellent recipe! It is rich and buttery and everything a great pound cake should be! I sometimes add some flaked coconut to the batter. This is one of my favorite cake recipes."
"I have made this cake for years and it is always a hit. I use Swans Down Cake flour, omitting the need for soda and salt. Also, 2 sticks butter and 1 stick margarine and I add only the vanilla extract to batter. Place cake in cold oven, then bake 300 degrees for 1 hour and 45 minutes. Now if you really want to make this cake extra special, add 1 cup sugar and 1/2 cup water in saucepan, bring to rolling boil, remove from heat, add 1 teas. each...vanilla, almond, lemon extract. When you remove cake from oven, poke holes all over the top of the cake with a wooden skewer, and immediately pour the hot sugar water over the cake. (if cake residue remains on the wooded skewer, that is ok...you don't want to overcook this cake! Cool for 30 minutes before removing from pan. I bake this cake in a long loaf panby Wilton...this is a large cake and will serve about 15-20 people. Freezes well."
"I followed the recipe and its extremely good! one of my favorite pound cakes!"
"Happy mother's day to me! I used 2 9" round pans (and a 5" round so the 9's wouldn't be too full) lined with waxed paper. Baked 45-55 min. Used the 5" to taste test. Yumm!! Split the 2 9" layers and spread with lemon curd. Then mixed a can of Solo raspberry filling and 1/2 c. frozen raspberries broken into small pieces and spread between the 2 layers. Frosted with a citrus buttercream. Really fabulous but I also equally liked the plain cake with no gilding. Great recipe!"
"Great tasting pound cake I added 1 more teaspoon of vanilla it was delicious! My family really liked it with or with out the fruit."
"Cannot wait to try this recipe and share with my friends."
"Fantastic pound cake! Very moist and flavorful. This recipe is definitely a keeper."
"Awesome recipe!!! Went over great in my house. Would recommend it to everyone"
"This is a great pound cake recipe! I sometimes exchange the lemon extract for strawberry for a little different taste."
"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."
"I love this recipe! People always love when I bring this cake with fresh strawberries and whipped cream to a potluck."
"This pound cake was so moist and delicious. Definitely a keeper!"
"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."
"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."
"This cake is DELICIOUS! Everyone raved about it! We used it, cubed up, for dipping in a chocolate fountain."
"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."
"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"
"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."
"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!"
"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."
"This was delicious. Had an issue with the timing as well from the original recipe, but kept baking it until it was done. Yummy!!"
"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!"
"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"
"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"
"change cooking time to 80-90minutes"
"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!"
"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."
"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"
"Use almond extract instead of lemon."
"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."
"I saw this recipe in TOH whenl I was reading the magazine last night. I want to give it a try."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.