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 McCormick® Pure Vanilla Extract
  • 1 teaspoon McCormick® Pure 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
   (31)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Oct. 15, 2014

"I have made this cake for years and it is always a hit. I use Swans Down Cake flour, omitting the need for soda and salt. Also, 2 sticks butter and 1 stick margarine and I add only the vanilla extract to batter. Place cake in cold oven, then bake 300 degrees for 1 hour and 45 minutes. Now if you really want to make this cake extra special, add 1 cup sugar and 1/2 cup water in saucepan, bring to rolling boil, remove from heat, add 1 teas. each...vanilla, almond, lemon extract. When you remove cake from oven, poke holes all over the top of the cake with a wooden skewer, and immediately pour the hot sugar water over the cake. (if cake residue remains on the wooded skewer, that is ok...you don't want to overcook this cake! Cool for 30 minutes before removing from pan. I bake this cake in a long loaf panby Wilton...this is a large cake and will serve about 15-20 people. Freezes well."

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."

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