Cream Cheese Pound Cake – a delicious recipe with Butter, Cream Cheese, Sugar, Eggs At, Flour, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Pre-heat oven to 325 degrees. Prepare 2 part 12 cup tube pan with baker's spray.
2
In a large mixing bowl, on medium speed, combine the butter & cream cheese until fluffy. Add the sugar 1 cup at a time, again beating until fluffy. Usually about 5 minutes total. Begin alternating adding the flour & eggs. I usually add 2 eggs to one cup of flour. Beat again for about 5 minutes. Scrape down the sides of the bowl & add the vanilla, baking powder & salt. Mix again until well blended. Pour into pan & spread evenly. Bake for 1 1/2 hours or until the top is golden brown & a cake tester or toothpick inserted into the middle comes out clean. Let cool for about an hour before removing from the pan. Enjoy!
1821
kcal
Calories
93
g
Fat
223
g
Carbs
31
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 8 ingredients. The key ingredients include: 3 sticks Butter, Softened, 1 block Cream Cheese, Softened, 3 cups Sugar, 6 whole Eggs At Room Temperature, 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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