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Cream Cheese Pound Cake Recipe
Cream Cheese Pound Cake Recipe photo by Taste of Home

Cream Cheese Pound Cake Recipe

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

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.

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.
Originally published as Cream Cheese Pound Cake in Taste of Home June/July 2009, p59

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.

Sweet White Wine

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

Reviews for Cream Cheese Pound Cake

AVERAGE RATING
   (30)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed May. 13, 2014

I followed the recipe and its extremely good! one of my favorite pound cakes!

MY REVIEW
Reviewed May. 12, 2014

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!

MY REVIEW
Reviewed Feb. 1, 2014

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.

MY REVIEW
Reviewed Sep. 4, 2012

Cannot wait to try this recipe and share with my friends.

MY REVIEW
Reviewed Jan. 13, 2012

Fantastic pound cake! Very moist and flavorful. This recipe is definitely a keeper.

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