Reviewed: Sep. 13, 2008

UPDATE: Redid this recipe with the following modifications: used 1/2 cup less sugar and did increase the vanilla. Much better taste, much better texture. I did bake it in the 10inch tube pan and it did bake perfectly golden brown in about 1 1/2 hours. Love this recipe now! .........Earlier Review from Sep 2008: Followed this recipe exactly. It is too sugary for my taste, so if I make it again I will use 1/2 the sugar. Also I didn't have 10inch tube pan, so it made more batter than would fit into my 9 inch pan, I had enough batter left over to make 2 additional small cakes. Lastly, it took over 2 hours to bake. My neighbor loved the recipe, I'm willing to try it again with a few modifications.

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Tonysgdbg

Cooking Level: Expert

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Reviewed: Sep. 9, 2008

YUM! This is great!

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Peggy

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Reviewed: Sep. 4, 2008

Very moist...very delicious! Thank you for sharing!

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Dollfayce

Cooking Level: Expert

Living In: Katy, Texas, USA

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Reviewed: Aug. 27, 2008

I made this for Christmas gifts and used 6 mini loaf pans. After the batter was in the pans, I added 2T of Smucker's blackberry or strawberry "Just Fruit" onto the top and worked it into the batter a bit. I baked them all at one time at 325 degrees F for only 40 mins. My friends loved them!

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Hawaii Tutu

Cooking Level: Expert

Living In: Pahoa, Hawaii, USA

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Reviewed: Aug. 26, 2008

I've made several different variations of pound cakes over the years and this is a keeper! Sometimes the most basic recipes yield the best dishes and this is one of them. I've made this several times now, and have not tried to embellish or change the recipe, with the exception of adding a handful of fresh fruit (raspberries or blueberries). Thanks so much for sharing!

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ClearwaterJen

Cooking Level: Expert

Home Town: West Chester, Pennsylvania, USA

Living In: Clearwater, Florida, USA

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Reviewed: Aug. 22, 2008

This rocks! I wanted to make a coconut cream pound cake from this site but this one had better reviews. I made this and added coconut to the batter- awesome.

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weibs1

Cooking Level: Expert

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Reviewed: Aug. 22, 2008

Made this for home took the advise and put some berries in ust a few but I did it in a bundt pan came out awesome did everything else to the recipe. Making it again today to take to work. thanks for the recipe

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JANTOSZ

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Reviewed: Aug. 14, 2008

Unfortunately I think I overcooked my pound cake a little. I probably should have taken it out after an hour but left it in the full hour and 20 minutes. I followed the suggestion of other reviewers and started it in a cold oven. The top and middle of the cake was very good. However the sides and bottom were very overdone. Next time I'll follow the directions exactly and preheat the oven.

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Denise

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2008

Extremely tasty and moist. I baked mine for 1 hour 35 minutes and it was baked through perfectly. The people with pockets of unbaked batter probably used cold cream cheese that didn't mix in smoothly. Be sure your cream cheese is at room temperature and mix it with the butter until it is completely smooth and you should have an evenly baked cake.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 7, 2008

I really really wanted to like this recipe, but even after 2 hours in the oven, this cake still wasn't cooked all the way through. I saved it by cutting it up into chunks and used it in a trifle. However, the tip about starting with a cold oven was right on--I got a great crust.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Jul. 28, 2008

I have never made a pound cake before but I wanted to give it a try I am so glad that I picked this recipe it was so easy and I took the cake to work because I knew that the people there would be honest about my first attempt OH MY WORD the cake didn't last long and my supervisor who brings pound cakes that his mom makes said that it was wonderful. I have found my cake now and I have confidence in my pound cake baking abilities.

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Karen Clevenger

Home Town: Holly Springs, North Carolina, USA

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Reviewed: Jul. 28, 2008

I made this cake but i put 1/4 cup of heavy whpping cream ,and the extract that i used was 2 tsp vanilla 1 tsp of lemon and 1/2 tsp almond extract but it did melted in my mouth.I wanted a cream cheese pound cake for about two weeks now.And was unable to decide which one of the cream cheese pound cake recipe to used.So i took at chance with this one and my family love it.Thanks

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CityGirl6969

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 28, 2008

This cake was good but nothing extraordinary. The cream cheese definately makes it noticably creamier but I prob wont make it again. Not a ton of flavor.

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SAP328

Cooking Level: Beginning

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Reviewed: Jul. 24, 2008

Fabulous pound cake! Super easy to put together. I really creamed the butter and cream cheese thoroughly, beat well after each egg, and added extra vanilla. Next time I think I'll use almond extract instead. It took exactly 1 1/2 hours to bake at 325. Just wonderful. Thanks.

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Joyce

Cooking Level: Expert

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Reviewed: Jul. 24, 2008

I've made this cake many times, and my family and friends love it. I had the experience of having pockets that seemed undercooked, but I've been baking it at 300° for a longer time, and that helps. But every time I make it, the top layer of the cake cracks off as it cools. Has anyone else had this experience?I've made it in a bundt pan so that this cracked top becomes the bottom, but it's so frustrating.

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Judy

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Reviewed: Jul. 22, 2008

Absolutely delicious! I made this for a party and my friends didn't believe I actually made it. It was so good and everyone loved it. I baked it in a bundt pan, sprinkled powdered sugar on top and arranged fresh beries around the cake. It looked like something out of a magazine!

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Maureen

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 4, 2008

This cake reminds me so much of the ones my husband's grandmother used to make, and I've made him a happy man by trying this recipe. A note to the thrifty: I used 2 sticks of margarine and 1 stick of butter and my husband can't taste the difference. The only other change I made was to up the amount of vanilla to 1 tablespoon. It is very important to be patient as you mix the butter and cream cheese together - do it slowly, and wait until it is very creamy. I started with a cold oven, and the baking time was about 2 hours. Perfect old-fashioned pound cake!

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Aggie

Cooking Level: Expert

Living In: Geneva, Alabama, USA

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Reviewed: Jul. 1, 2008

This pound cake recipe is great! I also made a few adjustments. I used 4 sticks of butter and 1/4 cup of buttermilk. I beat a minute or so after each egg. (I only had 5 eggs.) Put cake in cold oven and baked for 2 hours at 325 degrees. Wonderful!!!!!!!

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Shirley

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Reviewed: Jun. 25, 2008

Wonderful! This recipe has just enough cream cheese to give a subtle c.c. taste to the pound cake. The cake bakes beautifully and holds together when sliced and transfered to plate. I enjoy this as a breakfast treat, toasted, with a touch of light butter.

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Whitney

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Jun. 22, 2008

This recipe is awesome. I wanted to make a pound cake and just happen to pick this cream cheese pound cake. My first one and everyone loved it. Very moist and just melts in your mouth! I will definitely make this cake again.

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anisa

Home Town: Stockton, California, USA

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Cream Cheese Pound Cake III

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