Moist Cream Cheese Pound Cake
TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours + cooling
YIELD: 16 servings.
Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. —Betty Smith, Evans, Georgia
Ingredients
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1-1/2 cups butter, softened
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3 cups sugar
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1 package (8 ounces) cream cheese, softened
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6 large eggs, room temperature
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3 cups all-purpose flour
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1/2 teaspoon baking powder
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Optional: whipped cream, confectioners' sugar and assorted fresh fruit
Directions
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1.
Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture.
Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.
Nutrition Facts
1 piece: 461 calories, 24g fat (14g saturated fat), 130mg cholesterol, 224mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.
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