Cream Cheese Pound Cake – a delicious recipe with butter, cream cheese, sugar, eggs, vanilla extract, all-purpose. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter and cream cheese at medium speed with an electric mixer-2 minutes or until creamy. Gradually add sugar, beating 5-7 minutes. Add eggs, one at a time, beating until yellow disappears. Add vanilla, mixing well. Combine flour and salt; gradually add to butter mixture, beating on low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan. Fill a 2 cup ovenproof measuring cup with water and place in oven with tube pan. Bake at 300u00b0 for 1 hour and 30 minutes or until wooden toothpick inserted in center of cake comes out clean. Cool in pan on a wire rack for 10-15 minutes. Remove from pan and cool completely on wire rack.
2303
kcal
Calories
98
g
Fat
320
g
Carbs
40
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. butter, softened, 1 (8 oz.) pkg. cream cheese, softened, 3 c. sugar, 6 large eggs, 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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