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    You are in: Home / Recipes / The Most Ultimate Buttery Cream Cheese Pound Cake Recipe
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    The Most Ultimate Buttery Cream Cheese Pound Cake

    The Most Ultimate Buttery Cream Cheese Pound Cake. Photo by DeeVaFoodie

    1/8 Photos of The Most Ultimate Buttery Cream Cheese Pound Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Kittencalskitchen's Note:

    This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
    3. 3
      In a bowl cream the butter and cream cheese until smooth.
    4. 4
      Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
    5. 5
      Add the eggs one at a time beating well after each addition.
    6. 6
      Mix in vanilla.
    7. 7
      With mixer on low add the flour and salt in two additions.
    8. 8
      Immediately pour in batter into prepared pan.
    9. 9
      Tap pans to eliminate any large air bubbles in the batter.
    10. 10
      Bake 60-75 minutes, or until cakes tests done.
    11. 11
      Note: if the tops begin to brown too quickly tent loosely with foil.
    12. 12
      Cool in pans for 10 minutes.
    13. 13
      Turn out the cakes then cool completely with the tops up on a wire rack.
    14. 14
      Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

    Ratings & Reviews:

    • on June 10, 2009

      This is an old recipe that I have been baking for decades. Unfortunately, everything is right except the amount of salt! I use a "dash" of salt, not 2 tsp. I can't imagine what it tastes like with that much salt! Also, 350 it too fast to bake this cake. 300-325 is best. Other than the above comments, it is a very delicious cake, and you can have fun with adding any flavorings you would like. Wrap your pound cake in a cotton towel and place in the frig overnight and bring to room temp before serving. The cake is even better by the third day If it last that long!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 01, 2009

      45

      I loved the texture of this cake but I found it a bit salty. My other recipe that uses 3 1/2 cups of flour only calls for 1/4 tsp. of salt. I'm wondering if the 2 tsp. of salt should have been 1/2 tsp? I will try again with less salt. Thanks, Kitten!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 16, 2009

      55

      And here's another 5 stars to add to the collection! I also used almond extract. I made 2 loaves on Monday and there's enough left for tonight to fight over with strawberries and cream on it! We also toast in in the morning and eat it with butter on it. Awesome! Update-I felt the need to make another one! Very rare I make the same cake 2 times in a row. To me that says something. Great recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (44)

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    Nutritional Facts for The Most Ultimate Buttery Cream Cheese Pound Cake

    Serving Size: 1 (116 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 459.5
     
    Calories from Fat 217
    47%
    Total Fat 24.1 g
    37%
    Saturated Fat 14.2 g
    71%
    Cholesterol 131.1 mg
    43%
    Sodium 515.7 mg
    21%
    Total Carbohydrate 56.1 g
    18%
    Dietary Fiber 0.6 g
    2%
    Sugars 38.0 g
    152%
    Protein 5.8 g
    11%

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