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cream cheese pound cake

(1 rating)
LegMassageGoddess avatar
Recipe by
Nora Eldridge
@LegMassageGoddess
Spotsylvania, VA

I discovered this receipe nearly ten years ago. It reminds me of a pound cake I used to buy in a little bakery in Lake Placid, NY. It was absolutely delicious, with a tender crumb and a nice vanilla flavor. This has been a hit everywhere I've taken it. It's great plain, with berries, with a scoop of coffee ice cream or just with a little sprinkle of powdered sugar. You can dress this up in so many ways and it's always a hit! You start this cake in a COLD oven and gradually increase the temperature.

(1 rating)
yield 6 -10
prep time 45 Min
cook time 1 Hr 50 Min

Ingredients For cream cheese pound cake

  • 2 stick
    unsalted butter, room temperature
  • 1- 8 oz pkg
    cream cheese, room temperature
  • 3 c
    sugar
  • 1 tsp
    salt
  • 6 lg
    eggs, room temperature
  • 4 tsp
    vanilla extract
  • 3 c
    cups all-purpose flour

How To Make cream cheese pound cake

  • 1
    Butter and flour a 12 cup Bundt pan. I use Bakers Secret spray and it works great.
  • 2
    Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes.
  • 3
    Add sugar and salt. Beat 10 minutes, occasionally scraping down sides of the bowl.
  • 4
    Add eggs one at a time. Beat 2 minutes after each egg. This really makes a difference in the finished cake.
  • 5
    Beat in vanilla.
  • 6
    Beat in flour at low speed until batter is smooth. Do not overbeat. I beat until flour is just incorporated, then finish it by hand.
  • 7
    Transfer batter to pan. Put pan in a COLD oven. Bake at 200 degrees F for 20 minutes. Increase temp to 250 F; bake 20 minutes. Increase temp to 275 F; bake 10 minutes. Increase temp to 300 F; bake about 60 min longer, until cake tester inserted near center comes out clean.
  • 8
    Cool in pan for 15 minutes. Turn cake onto rack and cool completely. Wrap and store at room temperature. Cake can be made three days ahead.
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