Cream Cheese Pound Cake
Recipe: #17621
February 26, 2015
Categories: Desserts, Cakes, Tube/Bundt, Cheese, Baby Shower, Brunch, Christmas, Fathers Day, Mothers Day, Potluck Oven Bake, Vegetarian, Cream Cheese, Flour, Sugar, Kosher Dairy, more
"Originally published as Cream Cheese Pound Cake in Taste of Home June/July 2009, pg 59 & credit was given to Richard Hogg of Anderson, So Carolina (Time does not include cooling time). Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (118.4 g)
- Calories 463.9
- Total Fat - 24.3 g
- Saturated Fat - 14.4 g
- Cholesterol - 139.5 mg
- Sodium - 275.9 mg
- Total Carbohydrate - 56.3 g
- Dietary Fiber - 0.6 g
- Sugars - 38.1 g
- Protein - 6.1 g
- Calcium - 45.3 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a large bowl, cream the butter, cream cheese & sugar until light & fluffy. Add eggs (1 at a time), beating well after ea addition. Beat in extracts. Combine the flour, baking powder & salt; beat into creamed mixture until blended.
Step 2
Pour into a greased & floured 10-inch fluted tube pan. Bake at 325F for 75 to 90 min or until a toothpick inserted near the center comes out clean.
Step 3
Cool for 10 min before removing from pan to a wire rack to cool completely. Garnish w/confectioners' sugar, strawberries & whipped cream if desired.
NOTE FROM ME: This makes a very lrg cake & I found out by accident. I wanted to make a sml cake & use a new baking form I'd rec'd as a gift, so I made a half recipe as you see in the pic I posted. It met my goal, but I made the cake again as a gift & made a 3/4 of the recipe version the 2nd time. It perfectly filled my baking form. Other baking forms may well have a larger volume capacity, so use your best judgment.
Tips
- No special items are required.