Cream Cheese Pound Cake Recipe photo by Taste of Home
Cream Cheese Pound Cake
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
YIELD: 16 servings.
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
Ingredients
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1-1/2 cups butter, softened
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1 package (8 ounces) cream cheese, softened
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3 cups sugar
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6 large eggs
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2 teaspoons vanilla extract
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1 teaspoon lemon extract
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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Confectioners' sugar, sliced fresh strawberries and whipped cream, optional
Directions
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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.
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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 in the center comes out clean.
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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.
Nutrition Facts
1 slice: 460 calories, 24g fat (15g saturated fat), 140mg cholesterol, 239mg sodium, 56g carbohydrate (38g sugars, 1g fiber), 6g protein.
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