Cream Cheese Pound Cake Recipe

Name: Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick Butter; 1 cup Shortening; 8 oz Cream cheese; 3 1/2 cup Sugar; 6 Eggs; 1 tbsp Vanilla; 1 tsp Almond extract; 1 cup Milk; 3 cup Cake flour, you can use AP flour but it will change the texture; 1 tsp Baking powder; 1 tsp Salt

Servings: persons

1 stick Butter
1 cup Shortening
8 oz Cream cheese
3 1/2 cup Sugar
6 Eggs
1 tbsp Vanilla
1 tsp Almond extract
1 cup Milk
3 cup Cake flour, you can use AP flour but it will change the texture
1 tsp Baking powder
1 tsp Salt

1
Preheat oven to 300F.
2
In a stand mixer cream together butter, shortening, cream cheese and sugar til light and fluffy.
3
In a separate bowl combine flour, baking powder, and salt.
4
Add eggs, one at a time, mixing well after each egg.
5
Add vanilla and almond extract.
6
Add flour mixture alternately with milk to creamed mixture til well combined.
7
Pour into well greased and floured pans.
8
I use a loaf pan AND a bundt pan.
9
Recipe makes a lot of batter.
10
U could use a 9x13 or layer pans.
11
Bake for an hour and 15 minutes to an hour and a half, or til top springs back and cake is golden brown.

1672

kcal

Calories

Fat

252

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 stick Butter, 1 cup Shortening, 8 oz Cream cheese, 3 1/2 cup Sugar, 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.

Cream Cheese Pound Cake

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