Cake Central › Recipes › Cream Cheese Pound Cake

Cream Cheese Pound Cake

This is one of my favorite cakes. It has a wonderful crust and delicious, buttery flavor with a very fine crumb.

Cream Cheese Pound Cake

Ingredients

  • 1 1/2 cups butter, softened 8 oz. cream cheese, softened 3 cups sugar 6 large eggs 1 1/2 t. vanilla 3 cups flour 1/8 t. salt

Instructions

  1. Beat butter and cream cheese for 2 minutes, until mixture is creamy. Gradually add sugar, beating 5-7 minutes until very light and fluffy. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mixing well. Combine flour and salt, gradually add to butter mixture, beating at low speed until blended after each addition. Pour batter into a greased and floured 10 inch tube pan. Fill a 2 cup, ovenproof measuring cup with water and place in oven next to tube pan.
  2. Bake at 300 degrees for 1 hour and 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool in pan for 15 minutes; remove from pan and cool completely.

Comments (3)

Does this cake needs no leavening?
Traditional pound cake needs no leavening. Beat the full time specified and that will provide all the leavening you need.
I added 1/2 of water to the recipe, found it too stiff.
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