Cream Cheese Pound Cake I Recipe
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Cream Cheese Pound Cake I

By: PSTEWART 
"My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe."

This Kitchen Approved Recipe has an average star rating of 4.7 Rate/Review | Read Reviews (450)

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Wine Port
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Original Recipe Yield 1 -10 inch tube pan
 

Ingredients

  • 1 1/2 cups butter
  • 1 (8 ounce) package cream cheese
  • 3 cups white sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 6 eggs
  • 3 cups cake flour

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
  2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 541 | Total Fat: 27.7g | Cholesterol: 161mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 19, 2004 by Butterfly Flutterby   view full review
Awesome! Don't have cake flour on hand? No problem; for every cup of cake flour use 1 cup of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Dec. 3, 2003 by GITGA   view full review
My family and I just love this pound cake. However I have never made it with the almond...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 8, 2008 by Hotstuff   view full review
This recipe makes a beautiful pound cake! I read all of the reviews/suggestions at least...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 18, 2007 by MommyFromSeattle   view full review
Good recipe but way too sweet. Made it to a T the first time and it was tooth-achingly sweet....
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 3, 2008 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
I have made this countless times for good reason. It is a moist cake, with a delicate cream...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Nov. 12, 2003 by C. Montemayor   view full review
Yummy yummy!! I have made this twice already. The first time just as the recipe reads. The...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on May 21, 2006 by ENHICKS   view full review
This is an excellent cake. I add approx 4 ounces of sourcream to it because I like my pound...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Sep. 3, 2003 by ANNIESMYTH   view full review
EXCELLENT!!! I have made A LOT of pound cakes in my time as I was once a semi-professional...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Oct. 1, 2003 by THEACEOFHEARTS   view full review
Excellent cake. I mixed mine differently. I creamed butter & sourcream well. I added one...
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Jan. 13, 2008 by ANJACKSON   view full review
OMG...this was insanely delicious!!! I made this for a birthday dinner party and topped with...

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