Cream Cheese Pound Cake – A recipe to Love

Cream Cheese Pound Cake – Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar

Origin

Origin. The pound cake was named after its recipe. Created in England during the 1700s, original recipes called for one pound each of flour, sugar, butter, and eggs. The large quantities and no leveling made it a large, heavy cake that could easily feed big groups of people. Proportions were altered over time to make a smaller, lighter cake, but the name stuck. In the mid 1800s liquids were added and later baking powder in the 1900s.

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Cream Cheese Pound Cake

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner’s sugar

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Course: Dessert

Cuisine: American

Keyword: cake, dessert, pound cake

Prep Time: 12 minutes minutes

Cook Time: 1 hour hour 40 minutes minutes

Total Time: 2 hours hours

Servings: 16

Calories: 416kcal

Author: Hot Cookin Recipes

Ingredients

• ▢ 1 1/2 cups butter softened to room temperature
• ▢ 1 8 oz cream cheese
• ▢ 3 cups sugar
• ▢ 6 large eggs
• ▢ 3 cups all-purpose flour
• ▢ 1/8 tsp salt
• ▢ 1 tbsp vanilla extract

Instructions

• ▢
  Beat butter and cream cheese at medium speed with an electric mixer until creamy (do not over beat)
• ▢
  Add eggs, 1 at a time, beating until combined. Crack eggs into a bowl first before adding to the mixture to make sure you avoid shells in the cake mix.
• ▢
  Sift 3 cups of flour. Combine flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla.
• ▢
  Pour batter into a greased and floured 10-inch Bundt pan.
• ▢
  Smooth the top of the cake or bottom of the cake (depending how you look at it) with a spatula to even it out.
• ▢
  Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Notes

My pound cake had a crazy crusty layer on the bottom that I just peeled off. It was like candy, it was so sweet and crunchy but it wasn’t pretty so I just threw it away

Nutrition

Calories: 416kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 201mg | Potassium: 60mg | Fiber: 1g | Sugar: 38g | Vitamin A: 647IU | Calcium: 21mg | Iron: 1mg