Cream Cheese Pound Cake III

Cream Cheese Pound Cake III

820

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

1 h 30 m servings 525 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 525 kcal
  • 26%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
  2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
  4. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

820
  1. 1038 Ratings

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Most helpful positive review

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) cre...

Most helpful critical review

I'm not sure exactly how to rate this.. I made it Saturday for a party on Sunday and cooked it for 1 hour 20 minutes as directed (I used a bundt pan). I checked it with a toothpick for doneness...

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) cre...

Wonderful! I made this cake (with just 2 adjustments) for my boss' birthday yesterday, and absolutely everyone devoured it and asked for the recipe. In fact, one woman almost cried when she took...

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...

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,...

This cake was absolutely phenomenal. I used two loaf pans. I mixed the sugar into creamed butter and cream cheese in a thin stream, then added one egg at a time (Make sure that the egg is at roo...

I'm not sure exactly how to rate this.. I made it Saturday for a party on Sunday and cooked it for 1 hour 20 minutes as directed (I used a bundt pan). I checked it with a toothpick for doneness...

Delicious! I made the recipe as directed the first time, and it was great. The second time, however, I decided to tweak it a little. I prepared the batter as directed, then I added 1/4 cup of b...

Oh my word....This is the best and easiest pound cake I have ever made. I do think the key to a good pound cake is allow your ingredients to set out so that it can be close to room temperature p...

I've used this recipe for several years. My husband yearned for his Mom's pound cake and unfortunately no one seemed to have her special recipe. I looked for many years until I found this one i...