- 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
- 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.
- 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.
- 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Cream Cheese Pound Cake
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"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."