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Cream Cheese Pound Cake

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When I came home from the hospital after having Ella, my first daughter, a friend of mine, brought me a Cream Cheese Pound Cake.

I thought I had died and gone to heaven. I had never had a “real” homemade pound cake. I ate it for breakfast, lunch, and dinner! Obviously, losing the baby weight wasn’t on my mind yet. I searched out recipes and found this one.

I’m not sure if my friend used cream cheese, but this cake is just as good. The first time I made it, I lost count of the sugar I was adding, and I ended up using an extra 1/2 cup.

It was delicious!

So, the second time I counted correctly and the cake wasn’t as good. Figure.

More sugar equals better pound cake! This is my “edited” version that includes the extra 1/2 cup of sugar.

The crust on the cake is great. Probably my favorite part. I promise you, though, if you make this, plan to take some to somebody else. If this cake sits in your house, you WILL eat all of it!

Cream Cheese Pound Cake Recipe:

Cream Cheese Pound Cake

Cream Cheese Pound Cake Ingredients:

3 sticks unsalted butter, softened
1 8-oz. block cream cheese softened
3-1/2 cups sugar
1/2 teaspoon salt
1-1/2 teaspoons vanilla
6 eggs
3 cups cake flour

How To Make Cream Cheese Pound Cake:

Cream butter, cream cheese, and sugar in an electric mixer until light and fluffy, about 3 minutes. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions.

Pour into a 10″ round tube cake pan or bundt pan, buttered.

Bake at 325 degrees for 1-1/2 hours or until done (I used my Pampered Chef Stone Bundt pan, so I increased the temperature to 350 degrees).

Let cool in the pan for 10 minutes, then flip out onto a platter. Cool completely.

Enjoy!

(adapted from NorthPole.com)

Cream Cheese Pound Cake
Yield: 12-14 servings

Cream Cheese Pound Cake

Prep Time: 10 minutes
Cook Time: 1 minute 30 seconds
Additional Time: 10 minutes
Total Time: 21 minutes 30 seconds

Easiest and most delicious cream cheese pound cake recipe you will ever taste.

Ingredients

  • 3 sticks unsalted butter, softened
  • 1 8-oz. block cream cheese softened
  • 3-1/2 cups sugar
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons vanilla
  • 6 eggs
  • 3 cups cake flour

Instructions

    1. Pre-heat oven 325
    2. Cream butter, cream cheese, and sugar in an electric mixer until light and fluffy, about 3 minutes. Add salt and vanilla. Add eggs one at a time and beat after each addition. Add flour, dividing into four additions.
    3. Pour into a 10" round tube cake pan or bundt pan, buttered.
    4. Bake at 325 degrees for 1-1/2 hours or until done (I used my Pampered Chef Stone Bundt pan, so I increased the temperature to 350 degrees).
    5. Let cool in the pan for 10 minutes, then flip out onto a platter. Cool completely.

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 148mgSodium: 160mgCarbohydrates: 53gFiber: 1gSugar: 29gProtein: 6g

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Natacha

Wednesday 6th of May 2020

Can all purpose flour be used instead of cake flour

Mikisa Boone

Tuesday 12th of May 2020

Does 3 sticks of butter equal to 24tbs?

Shasta Walton

Tuesday 12th of May 2020

Yes, it can. If you have a sifter I would sift it a few times.

KB

Sunday 19th of April 2020

Made this and it was moist and perfect. Did not last 2 days with the family...that is a shame...lol.

Lillian

Tuesday 28th of August 2018

ABSOLUTELY DELICIOUS AND EASY TO MAKE!

Angela

Thursday 9th of April 2020

Salted or unsalted butter

Lillian

Tuesday 28th of August 2018

I made this cake. IT IS ABSOLUTELY DELICIOUS! It is almost gone! I'll be making another one this week!

Nicole

Sunday 1st of October 2017

Do I made this cake tonight. I followed all direction to the tea and it came out perfectly. It is so soft and sweet. No icing needed for us. Just perfect.

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