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

Cream Cheese Pound Cake Recipe

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5 40
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
   (40)
RATING DISTRIBUTION
5 Star
 (35)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 30, 2015

"Best pound cake! Everyone loves it when I make it."

MY REVIEW
Reviewed May. 31, 2015

"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."

MY REVIEW
Reviewed Apr. 8, 2015

"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."

MY REVIEW
Reviewed Mar. 8, 2015

"I enjoyed the pound cake I would be making this again Thanks the Jackson Family"

MY REVIEW
Reviewed Mar. 6, 2015

"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!"

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