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    You are in: Home / Recipes / Amanda's Cheese Pound Cake Recipe
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    Amanda's Cheese Pound Cake

    Amanda's Cheese Pound Cake. Photo by Miss Meliss

    1/9 Photos of Amanda's Cheese Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Jeff Hixson's Note:

    My daughter Amanda found this recipe in a old church cookbook, that I have had for years. Its the kind of cake that you want to stick your face in the pan and never come up for air.

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    Units: US | Metric


    1. 1
      Preheat oven to 300°F.
    2. 2
      Cream butter, cream cheese and sugar together.
    3. 3
      Add eggs one at a time.
    4. 4
      Add vanilla and then flour slowly.
    5. 5
      Pour into a bundt pan or Tube pan.
    6. 6
      Bake for 1 1/2 hours.
    7. 7
      IMPORTANT: Do not try and rush by cooking faster in a hotter oven.

    Ratings & Reviews:

    • on September 07, 2007


      I was looking for an easy pound cake recipe after finding a more labor/ingredient intensive recipe in "The Joy of Cooking". After reading the reviews, I had to try it! I halved the ingredients simply b/c I only have one loaf pan. It turned out PERFECTLY! This is an incredible poundcake recipe. The texture is perfect - dense, but not heavy. Almost velvety. Some reviewers found it too sweet, but I didn't think that it was too sweet at all. I actually doubled up on the vanilla, but I may try lemon next time instead, just as a variation. I didn't time it, but I would say cooking time is definitely between 1.5-2 hours. Make sure to butter and flour the pan, and when it's finished, allow it to cool for 5-10 minutes in the pan, or until it pulls away from the sides. Then the cake will fall right out of the pan without sticking. I will probably use this recipe for the rest of my life - so easy and sooooooooo good. Thanks, Jeff!

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    • on June 27, 2009


      Yum!!!!! This pound cake was so easy and moist. I love it! My husband told me that his grandmother (who is the worlds best baker) would be proud. The only thing I did differently was add 1/2 tsp. extra vanilla and stir the flour in by hand as to not add too much air. I think it makes a big difference when making pound cake. Make won't be disappoited! :)

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    • on July 30, 2010


      Absolutely amazing cake! I made a half batch and baked it in a loaf pan. At the 60 min mark, I tented a piece of foil over the pan to prevent the crust from browning too much. Also added a pinch of salt and used the full tsp of vanilla for the half batch. I let the butter, cream cheese and eggs come to room temperature completely before starting. I froze most of the cake in slices, will update this review when I thaw it. Thanks, Jeff and Amanda!

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    Nutritional Facts for Amanda's Cheese Pound Cake

    Serving Size: 1 (153 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 612.2
    Calories from Fat 289
    Total Fat 32.1 g
    Saturated Fat 19.0 g
    Cholesterol 174.8 mg
    Sodium 300.0 mg
    Total Carbohydrate 74.8 g
    Dietary Fiber 0.8 g
    Sugars 50.7 g
    Protein 7.7 g

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