Pound Cake With Cream Cheese – a delicious recipe with butter, cream cheese, sugar, eggs, cake flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat the oven to 325u00b0F. Lightly butter a 10-inch tube pan, then line the bottom with parchment paper. Alternately, you can use 2 8x4"" loaf pans. Coat those pans with butter or cooking spray and then line with parchment paper.", "Place the butter, cream cheese, and sugar in the bowl of a stand mixer and beat on medium speed for 5 minutes. Add the eggs, one at a time, beating for 30 seconds after each addition and scraping down the sides of the bowl as needed.", "Whisk together the flour and salt in a medium bowl. With the mixer on low speed, add half of the flour mixture. Gradually increase speed to medium and beat for 30 seconds. Beat in the extracts. Add the remaining flour and beat on medium speed for 30 seconds. Scrape the bowl thoroughly.", "Pour the batter into the prepared pan(s) and shake lightly to even out the top. Bake until the cake is golden brown and a toothpick inserted in the cake comes out clean, 1 hour and 15 minutes.", "Place the pan(s) on a wire rack and cool for 10 minutes, then remove the cake from the pan and let it cool completely. Serve at room temperature."]
1945
kcal
Calories
105
g
Fat
224
g
Carbs
33
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: 1 1/2 cups unsalted butter at room temperature, 8 ounces cream cheese at room temperature, 3 cups sugar, 6 large eggs at room temperature, and more.
Yes, Pound Cake With Cream Cheese 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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