Moist Cream Cheese Pound Cake
Warm a slice of this cake in the microwave for about 25 seconds. Then serve it with a scoop of butter-pecan ice cream, fresh fruit, or alone.
Total TimePrep: 15 min. Bake: 1-1/2 hours + cooling
- 1-1/2 cups butter, softened
- 3 cups sugar
- 1 package (8 ounces) cream cheese, softened
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- In a large bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325° for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well.
Nutrition Facts1 slice: 458 calories, 24g fat (14g saturated fat), 141mg cholesterol, 252mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 6g protein.
Originally published as Cream Cheese Pound Cake in Grandma's Great Desserts Cookbook
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