Amanda's Cheese Pound Cake

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 this...you won't be disappoited! :)

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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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Love this cake! I added some almond extract as well. My family devoured it! Next time I'll try making it lemon by adding some lemon extract and lemon zest. This recipe is a definite keeper.

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WOW .......absolutely deliscious. I wish I could give the cake more stars. This is definetly my all time favorite pound cake recipe. I have looked for years for that "special" pound cake recipe and have FINIALLY found it. I didn't change a thing and was a bit cautious about making the cake without any leveling ingred. but in the end, the cake turned out so beautiful and actually had risen above { not over; thankfully } the pan itself. The only thing I might do different next time would be to add a pinch of salt or maybe even use 1 stick of salted butter {my preference}. Other than that I wouldn't or couldn't change a thing to make the cake any more tasteful. I served the cake with fresh picked Blackberries, Creme'Anglaise and Whipped Creme.....absolutely DIVINE.
Thanks so much for posting. Saderbee

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I made this cake exactly as written, but when I took it out of the pan, it fell. I cut it right after taking it out of the pan, and it wasn't done (even though the toothpick I used to check it came out clean)! I put it back in the pan and baked it another 45 minutes, but was unable to salvage it, it was sad all the way through. Luckily I was baking it just for the family, rather than planning on taking it somewhere.

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Disappointing. I followed this recipe to a T, and did not get the results I had anticipated. The cake did not rise, and the top separated from the cake and cracked as the rest of the cake sank in. It tastes extremely yummy and dense, but the results were not as I hoped them to be. Was this because of the lack of baking powder or soda? Or just a fluke mess-up?

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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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I really wanted to like it, but it still tasted raw after baking 2.5 hours and was far too moist for a cully cooked cake. It looked gorgeous though. Perhaps I went wrong somewhere with my flour. I'm going to try again.

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This was easy to make and the batter was delicious, but I was a bit disappointed in the end result. It took over two hours to cook and even then it might have used a little more. To me the texture is slightly gummy (fortunately my DH loves that). The flavor is ok,it just didn't taste like poundcake to me.

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This cake is fantastic! Very old fashioned, sticky and dense... just like a pound cake is supposed to be!
I reverted to my eight year old self and even licked the beaters ;)
I cooked it in cast iron loaf pans and had no trouble with doughiness or underdoneness like other reviewers have suggested. Just perfect!
Ordinary pound cake will never be the same for me after this!

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I used this for Easter lamb cake. Came out perfect, thanks for sharing.
Frosting easy not too many crumbs

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I have been in this country for twenty years, and been looking for the right pound cake recipe for a long time, growing up in Africa baking was a part of my everyday life as a girl, my grandmother, my grandaunts, aunts all had one recipe for pound cake it was the family, and for the life of me when ever I tried to bake a pound cake using that recipe I can never remember. but this cake WOW! WOW ! just hit home, it is just right it reminds me of my grandma recipes it is so moist, the only thing I added was a level teaspoon of baking powder and some orange zest, mine, oh mine I just turn to a teenager again and travel home without leaving the shores of America, this is so good the way it bakes just right, I actually ate a half pan of this cake right when it came out of the oven something I do not usually do. this was so easy to make, thanks Jeff and Amanda.

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Wow!, This cake is wonderful! I followed the recipe, it's moist, rich, fantastic flavor, and it's easy to make. It comes out of the oven beautiful. What more could a person want? Well, maybe for it to last longer. Thanks a bunch Jeff!! It's a keeper!!

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Just made this a few days ago, and I must say I followed the recipe to the T. It is not the pound cake I had hoped for, it was very doughy in taste when eaten warm or cold. You can hardly taste the cream cheese at al, the six eggs kind of over power the flavor. It baked really well, it came out of the pan easily, and it looked pretty too. I just had a problem with the texture and the flavor. I guess my continue for the perfect pound cake continues. Thanks for sharing.

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Easy, moist and good flavor. I did make some changes, 2 cups of sugar instead of 3, 2 sticks of butter instead of 3, added spinach puree (I can hear the yikes already!) and used white whole wheat flour. My 10 year old eats this for breakfast so I need to make a healthy version. Thank you for a great recipe!

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Excellent pound cake - moist, dense, and flavorful. I had to cook it 1 hr 40 minutes. After 1/2 hr cooling, I ran a knife around the edges but it still wouldn't come out. Let it sit upside down and eventually gravity did it. Note: use lots of Pam. I like the freezing slices idea another reviewer had, but I can't see it lasting long enough!

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So good. I made this last night and we loved it. I served it with some strawberries and whipped cream. Thank only thing different is I added half almond extract and half vanilla. Thank you for sharing, this is a great pound cake recipe.

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This was a huge hit at a potluck- several people asked me for the recipe. Moist, flavorful- delicious!

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I have made this twice now. Excellent! The second time I added a tsp of lemon extract and the zest of one lemon, then drizzled it with lemon juice and powdered sugar. I have to say though that I thought the vanilla was better; I think my husband like the lemon version the best. All my kids loved the vanilla one, even my son who won't eat cake.

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Despite all of the rave review this didn't do it for us. I was looking for something else...thank you though.

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