Cream Cheese Pound Cake – a delicious recipe with butter, cream cheese, sugar, salt, vanilla extract, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Warm butter, cream cheese and eggs to room temperature. Grease and flour a tube or Bundt pan.
2
Preheat oven to 325u00b0.
3
Mix butter and cream cheese then cream with sugar (this batter should be treated gently). Then add salt and vanilla and mix.
4
Add eggs, one at a time, mixing after each.
5
Gently mix in flour until just blended then pour into prepared pan and bake for 1 1/2 hours or until the cake pulls away from the sides of the pan (I start checking at around 1 1/4 hours).
6
Cool cake in pan for 10 minutes then invert onto wire rack.
7
Sprinkle with powdered sugar when cool.
8
This is an extremely rich, dense and heavy cake (not healthy but heavenly)!
2411
kcal
Calories
109
g
Fat
322
g
Carbs
42
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 c. real butter, 8 oz. cream cheese, 3 c. sugar, 1 dash of salt, and more.
Yes, Cream Cheese Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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