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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 38
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
   (38)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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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!"

MY REVIEW
Reviewed Mar. 3, 2015

"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!!!!!!!!!!!!!!"

MY REVIEW
Reviewed Feb. 22, 2015

"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."

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