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Cream Cheese Pound Cake I

Cream Cheese Pound Cake I

PSTEWART

PSTEWART

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 541 kcal
  • 27%
  • Fat:
  • 27.7 g
  • 43%
  • Carbs:
  • 67.5g
  • 22%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
  2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
  3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
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Reviews

Butterfly Flutterby
457

Butterfly Flutterby

10/19/2004

Awesome! Don't have cake flour on hand? No problem; for every cup of cake flour use 1 cup of all purpose flour minus 2 TBS. This turned out with a consistency like velvet. I used lemon extract instead of almond. I used my KitchenAid to beat very well and add air. Used a bundt pan for 1 hour 10 minutes. This only fell very slightly as I made sure not to open oven during baking. Absolutely delicious and worthy to serve to the most discriminating dessert fanatic. This is my new favorite pound cake recipe.

GITGA
373

GITGA

12/3/2003

My family and I just love this pound cake. However I have never made it with the almond extract, since I do not care for that particular flavor. As for those who who gave this recipe less than great reviews...I wonder if they ever have had a REAL homemade pound cake? This recipe has the texture, density and crumb that a"pound cake" should have. For those having problems...check your oven accuracy and mixing methods. Remember there are none of the usual leavenings added. This cake depends on air beat into the fats and eggs in order to rise properly. For those who did not have cake flour...take 2 tablespoons of flour from each cup of all purpose flour to substitute for cake flour. I rate this pound cake as the epitome of all pound cakes. Just a review from a professional baker :-)

Hotstuff
292

Hotstuff

4/8/2008

This recipe makes a beautiful pound cake! I read all of the reviews/suggestions at least twice and incorporated many of them into my attempt and I am very happy with the results. It's lovely and everyone loves it! I used 2.5 cups of sugar as many people recommended. My husband said the sweetness and moisture level was exactly right. I used all-purpose flour instead of cake flour and subtracted a total of 6TB from the 3 cups, as per the conversion others gave (thank you!). I decreased the almond extract to 1/2 tsp and added an extra 1/2 tsp of vanilla (total of 1-1/2 tsp). I creamed the butter, cream cheese, sugar for five minutes on medium/medium high on the Kitchen Aid stand mixer and it ended up a soft off-white color (like the color of Bisquick). The batter was beautiful indeed, as someone else mentioned. I divided and baked in two 9x5 loaf pans for one hour and 10 minutes at 325 and my cakes were perfectly done. The cakes did not actually "fall", but the delicious crusty top that had arched up during baking caved back down after removing from the oven to a flat level - so the side profile of the cake was rectangular, not arched on top. No harm at all. This recipe is a winner. I can't wait to try lemon extract and various flavored icings! Thank you!

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