Philadelphia Cream Cheese Pound Cake
"This is a great cake to use for Strawberry Short Cake. It has a "velvety" texture."
photo by kimdorsey
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 340.19 g butter
- 226.79 g package Philadelphia Cream Cheese
- 709.77 ml sugar
- 6 eggs
- 709.77 ml cake flour
- 4.92 ml vanilla flavoring
directions
- Note: 3 sticks of butter equal 3/4 lb.
- All ingredients (including eggs and cream cheese) must be at room temperature.
- Cream butter well, add cream cheese.
- Mix thoroughly.
- Gradually add sugar.
- Add eggs, one at a time.
- Add flour gradually, then add vanilla flavor.
- Place cake in tube pan in COLD oven.
- Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
- Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).
Questions & Replies
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Anne johnson -
Anne johnson
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How do you get the cake out
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How do get the cake out
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how do I make cake flour
see 8 more questions
Reviews
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This is very similar to the recipe from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg. This recipe is the best! I have served it plain, with a slight dusting of powdered sugar and with a tart Lemon Butter Mousse with Blueberries. -
Good version of cake which is moist and tasty. For the wide range of whacko comments/questions, please try to get your fame from Tik Tok and leave us that are interested in new recipes alone. -
Can you use lemon flavor -
Try this recipe both with plain and cake flour, both cake turns out compact and slightly dry though texture of cake is good.
