- 1-1/2 cups butter (no substitutes), room temperature
- 1 package (8 ounces) cream cheese, room temperature
- 2-1/3 cups sugar
- 6 eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon vanilla extract
- In a large mixing bowl, cream butter and cream cheese. Gradually add sugar, beating until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Gradually add flour; beat just until blended. Stir in vanilla. Pour into a greased and floured 10-in. tube pan. Bake at 300° for 1-1/2 hours or until cake tests done. Cool in pan 15 minutes before removing to a wire rack. Cool completely. Yield: 12-16 servings.
Reviews forWinning Cream Cheese Pound Cake
"This pound cake turned out perfect and taste wonderful!! It is sooo moist!! LOVE IT!"
"Great recipe! This is one of my favorite go-to cake recipes. It always turns out so well, and everyone loves it. I can be "dressed up" with berries and whipped cream or frosting or ice cream, or it's delicious just as is."
"This was I N C R E D I B L E. My first time making pound cake and I sure picked a winning recipe! Moist and delicious. This one is a keeper."
"Amazing texture and flavor."
"I absolutely love this recipe. I make it often and I have shared the recipe with several people. It always comes out of the oven smelling and Iooking delicious. I also love to toast a slice and eat it that way."
"Warning: Don't eat this warm, you will not be able to stop! Very good cooled also."
"I made this cake last weekend, and it was very very dense and had a bit of a flour taste to it. the only way i would consider making this recipe again would be by altering the recipe a bit. But the kids and my husband liked it, and my dog actually stole the entire cake off the table after I forgot to put away, didn't even leave a crumb...LOL"