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Cream Cheese Pound Cake Recipe

Cream Cheese Pound Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling YIELD:16 servings

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

  • 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.

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.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.