Cream Cheese Pound Cake

Submitted by Danzy

"This is a lovely moist pound cake I got the recipe from a friend I used to work with. Perfect plain or with fruit or ice cream."

 

• Ready In: 1hr 50mins
• Ingredients: 7
• Serves: 20-24

ingredients

• 1 1⁄2 cups butter (softened)
• 1 (8 ounce) package cream cheese (softened)
• 3 cups sugar
• 6 large eggs
• 3 cups sifted cake flour
• 1 teaspoon vanilla flavoring
• 1 teaspoon almond extract

directions

1. *note:Please do not be tempted to use low fat anything.
2. The cake will fall and be very gummy.
3. Cream butter and cream cheese for 5 minutes.
4. Slowly add sugar and beat thoroughly.
5. Add eggs one at a time beating well after each egg.
6. Add flour and flavoring, Mix until well blended.
7. Grease and lightly flour a 10" tube pan and pour batter into pan.
8. Place cake in a cold oven.
9. Bake for 1 1/2 hour at 285 degrees.
10. No matter how tempted DO NOT OPEN THE OVEN DOOR WHILE BAKING!
11. Cool for 20 minutes in pan after removing from oven.

Reviews

[eesmith5118]

Wow! I had been using this recipe but the preparation and cooking methods make all the difference! I had not beaten the butter so long in the past and that made for a significantly fluffier cake. Also, the low cooking temperature made for a very moist and tender crumb. Thank you, Danzy, for a delectable pound cake! Note...!!! IT IS IMPORTANT TO USE CAKE FLOUR in this recipe! I had previously made it with cake flour or I used the corn starch substitution noted in other reviews but the last time I made it I felt lazy and thought it would turn out ok with regular flour. Not so! It was a total flop. It was underdone and gummy in the middle and the cake fell about 2 inches as soon as I took it out of the oven. Don't be tempted to try regular flour.

 

[vivianapiolin]

WOW, what a wonderfull cake, i had tried before to make poundcake and it just did not work for me, but this recipe is the best, easy and soooo tasty the cream chesse gives it such a touch wow. i made less because is me and DH only but it was still soooo good. thanks for a great cake!!!!!

 

[Judi90]

This cake is fab! I just have to say though, I used low fat magarine and extra light cream cheese and it came out looking and tasting sooooo great! I saw Danzy's warning but decided to try the low fat versions anyway and halved the ingredients. It still came out wondefully! :) The cake is much too sweet for my liking so will reduce the sugar next time. Great cake, thanks for the recipe!

 

[kfreekave]

This is a wonderful recipe. I've always been a little afraid of making pound cakes because I didn't want it to be heavy or dry. No worries with this recipe. In fact, I am getting ready to make it again for Christmas dinner. Thanks so much for sharing it with us!

 

[CarolAT]

This cake was easy to make and very delicious. I followed the directions exactly, but used a 10" bunt pan instead of a 10" tube pan and had more batter than I needed. I used the extra batter for four mini-cakes, but I made the mistake of cooking them at the same time with the main cake. I was not about to open the oven door early to retrieve the mini-cakes even though they were ready before the 1hr. 30 min. baking time because Danzy said DO NOT OPEN THE OVEN DOOR! The mini-cakes were a litte too done. Next time I will save the extra batter and cook the mini-cakes after the other cake comes out of the oven. Thanks for sharing this recipe, I will be making it again.