July 5, 2011

Cream Cheese Pound Cake

Pound cake...hmmm...my first memories are of the Sara Lee variety.   Remember those?  They were pretty much the only pre-made cakes that my mom would buy for us when we were kids.   The great thing about them was since they were sold frozen there usually was one in the house at any given time.

I've been meaning to make a pound cake made with cream cheese for some time now.   Additional motivation were the eight packages of cream cheese sitting in my fridge - the spoils of a 2-for-1 offer at Safeway and my recent infatuation with icebox cheesecake

Several family members raved about this cake after having a sample.  Given that they're my most honest, i.e., toughest, critics I take that as a positive review.  The cake is a bit crunchy on the outside, but moist, dense and tender on the inside...delicious!  Perhaps it could even given ol' Sara a run for her money.

Cream Cheese Pound Cake

1 1/2 cups (12 ounces or 3 sticks) unsalted butter, at room temperature
1 package (8 ounces) cream cheese, at room temperature
3 cups sugar
6 large eggs
2  teaspoons pure vanilla extract
3 cups all purpose flour
1 teaspoon salt

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 12-cup capacity bundt pant.  (I use Pillsbury Baking Spray with Flour.)

In the large bowl of a stand mixer, cream butter and cream cheese until smooth (about 4 minutes). Add sugar gradually and beat until fluffy.  

Add eggs one at a time, beating well with each addition.  Add the vanilla extract. 

Add the flour and salt and mix until all the flour is incorporated.  

Pour into the prepared bundt pan.  Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.  


  1. Anonymous7/06/2011

    Looks like the uncooked portion settled to the bottom! It's well below the center so the toothpick test missed it. It may need to be mixed much more thoroughly and baked longer (1 hr and 45 min.)

  2. Good eye! I think my bundt pan was a bit too small for all the cake batter. Next time I'll fill it a bit less.

  3. Regardless of Anonymous's comment, I think this poundcake looks awesome! And I can definitely see why your family members raved about it =)

  4. What a gorgeous crumb on your pound cake. That cream cheese must make it so deliciously moist. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your pound cake up. http://sweet-as-sugar-cookies.blogspot.com/2011/07/sweets-for-saturday-25.html

  5. Anonymous8/03/2011

    Just finished baking one ... Nibble on the top lol soooo good! Baked for 1 hr and 10 mins

  6. That is beautiful! And I bet it tastes like heaven! I am so glad I found your blog... I am now subscribed by email :)

  7. ABSOLUTLY GORGEOUS !! <3 yum yum xx

  8. Mmmmm this looks amazing! The pictures make my mouth water! So happy I stumbled onto your blog!

  9. That cream cheese pound cake seems so delicious! I hope you can teach me how to create that one. Buy Datpiff Downloads

  10. How long would you bake this recipe in loaf pans?


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