Cream Cheese Pound Cake III

SUBMITTED BY: Nanci PHOTO BY: XBREUDDWYDX

"This is a heavy, dense, extremely good pound cake."

PREP TIME	30 Min
COOK TIME	1 Hr
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 10 inch tube pan

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INGREDIENTS

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

READ REVIEWS (237)

DIRECTIONS

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

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REVIEWS

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Reviewed on Jan. 8, 2004 by JOSIE

I don't give very many 5 star rating unless the recipe is truly "the best". This pound cake deserved all 5 stars!! This could probably be the best pound cake I have ever made...but I did tweak it a bit. I used 1-1/4 cups of butter and 1/4 cup of buttermilk. Buttermilk is a secret ingredient of mine that I like to use in place of regular milk called for in a recipe. It makes your cakes, muffins and breads very moist. This recipe didn't call for any liquid, but I did add a little for that "moistness". I also added a tsp of lemon extract to the batter along with the vanilla. The lemon flavor was very light, but gave it a little something special. Perfect recipe!! Many thanks Nanci.

22 users found this review helpful

Reviewed on Apr. 6, 2004 by BARB MAXWELL

I have been making this pound cake for years, with only small changes. Increase the vanilla to 1 1/2 tsp or 2tsp, (your preference) I use 2. Start with ROOM TEMPERATURE butter,(REAL butter) cream cheese and eggs which makes for easier mixing and a more creamy outcome, and using cake flour (cup for cup) gives it a more velvet type texture. I also add the eggs one at a time and make sure each one is completely mixed in before adding the next. And the baking time really depends on how true your oven temp is. Sometimes it may take two hours for this cake to bake if your oven is lower than 325, but baking at a higher temp will cook the outside, but not the in. Tricky? Yes. Worth the effort? Oh yes! Be patient with the mixing, and you will have the best pound cake you will ever eat. It stands alone, or you can top it with whatever you want. Simply the best for a good old fashion comfort dessert.

17 users found this review helpful

Reviewed on Oct. 14, 2005 by Byrdie

This a great pound cake! The texture is truly like velvet. It was golden on the outside, creamy white on the in. And it was just delicious. I've found that good pound cakes aren't hard to make, but they require some care in making them. You can't rush the mixing process. (If you have one, use a stand mixer with the paddle attachment for the best result.) Beat the butter and the cream cheese until it looks silky. Add sugar in a slow stream with the mixer still running and beat until this is full and fluffy. This takes a good while, but this how you'll get a lighter cake. The butter, cheese, sugar and eggs mixture should be well mixed because once you add the flour, you are only mixing to incorporate. Beating the flour in will result in a mess. I followed someone else's suggestion and exchanged 1/4 cup of butter for buttermilk. I baked in a cold oven, the way I always make a pound cake, and had a nice crusty exterior.

14 users found this review helpful

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