Cream Cheese Pound Cake

Cream Cheese Pound Cake

32
Tony 21

"Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar."

Ingredients

2 h {{adjustedServings}} servings 512 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 60.3g
  • 19%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
  2. Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews

32
  1. 41 Ratings

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A traditional recipe for basic cream cheese pound cake with a little variety in the flavoring and a half cup less sugar. The blend of almond and nutmeg didn't appeal to me, so I just stuck with...

I made this recipe for a cookout with my boyfriends family. It was a hit to say the least. I was quite pleased with the result. I drizzled straberry glaze over the top and scattered fresh sliced...

absolutely delicious...i followed the recipe but added a hint of lemon flavoring..its great and eay to make!!