Cream Cheese Pound Cake

Cream Cheese Pound Cake

Pound cake, so named because it has a  pound of each ingredient in it, can only get better if you add a little extra something, right?  And why shouldn’t that something be cream cheese?  This recipe comes to you straight out of  Rosie’s All Butter Fresh Cream Sugar Packed cookbook.  Like a few other notable chefs, this gal doesn’t hold back or worry about calories in any of her recipes.

Do you own a similar fancy cake pan?  Have you ever had problems getting the cake to come out of the pan in one piece?  Here is a nifty trick: melt some butter and brush it into every stinkin’ groove.  Then put the pan into the fridge for about 5 minutes so the butter can solidify.  Remove the pan from the fridge and dust with flour or cocoa, dumping the excess powder out.  Then immediately fill with cake batter and bake.  You shouldn’t have any more problems using this process.
Cream Cheese Pound Cake
Author: 
 
Ingredients
  • 1½ cups butter
  • 1 8 ounce brick cream cheese
  • 3 cups sugar
  • 6 eggs
  • 1 Tbsp vanilla
  • 3 cups cake flour (or sifted all-purpose flour)
Instructions
  1. Cream the butter and cream cheese.
  2. Add the sugar and vanilla and beat until well blended.
  3. Add the eggs, one at a time, scraping down the mixer bowl between each addition.
  4. Add the flour and beat for 30 seconds.
  5. Pour into your well greased pan and bake 325 degrees for one hour and ten minutes or until it tests done with a skewer or toothpick.
Cream Cheese Pound Cake
 

 

 

17 thoughts on “Cream Cheese Pound Cake

  1. >Oh, my! This looks fabulous! I love pound cake!!

    Thanks for sharing!
    Have a great day!
    Sherry

  2. >Way too early to be looking at something so tasty! I'm getting hungry now! That looks and sounds delicious! thanks!

  3. >That looks so yummy!!! I looove pound cake. I've been looking for a good recipe. thanks for sharing!

  4. >I have a really fancy flower shaped cake pan I have never had the guts to try because of its fiddly shape. I might just give it a go with that tip and heck, why not use this recipe too.

  5. >That is one beautiful cake! It's been years since I made a cream cheese pound cake but that might have to change after seeing this!

  6. >PS – I have the same pan and I find Baker's Joy is works very well. Another trick is to sprinkle the pan with sugar instead of cocoa or flour after it's buttered. It really, really works!

    :)
    ButterYum

  7. >Believe it or not, I have never made pound cake…BUT I want too. I want to make this one!!! It looks absolutely wonderful!

  8. >I've decided that if you're going to make cake, you should just go all out. Having dessert once a week (or every day) won't KILL anyone. This pound cake looks delicious! Cream cheese is the perfect addition to it.

  9. >Thanks for your reply. I live at @ 7000 feet – I am really excited to try this! I love pound cake toasted with butter and served with a fresh fruit sauce!

    ~Jasey @ Crazy Daisy

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: