Cream Cheese Pound Cake
Total TimePrep: 25 min. Bake: 1-1/4 hours + cooling
This recipe was published in Taste Of Home in 1997. It was delish back then and still fab today!
A very good pound cake recipe with a fine crumb. We did cut the sugar to 23/4, but you probably wouldn’t need to. We wanted a little more lemon flavor in ours, so we increased the lemon extract to 1 1/2 tsp and decreased the vanilla to 1 1/2 tsp. Will definitely be making this pound cake again.
This is the best pound cake I've ever had!! Will be making this many times in the future. After I removed in from the pan on a wire rack while still warm, I drizzled icing made with powdered sugar, water and vanilla over the cake. Letting the extra icing run off. Then once cooled and dry put in in my cake dome. Awesome!!!
I love a good pound cake. Usually I use a mix from the box. This's my first pound cake from scratch and it made me want to go back to the box again after trying this recipe.What a waste of time. The cake is very heavy; it came out very dry and hard. Dollar Store pound cake taste better than this and it costs only a dollar.
Very good pound cake, I made this for our Mother's Day dessert with whipped cream and fresh blackberries.
This is the first pound cake I have made. It turned out moist and with the great texture I was looking for. I like it with lemon extract but I want to try it with just vanilla also. I only used two cups of sugar. This is good without any fruit or whipped topping.
Amazing. This is the talk of the party.
Best pound cake! Everyone loves it when I make it.
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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.