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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (154g) Recipe makes 12 servings |
||
| Calories 614 | ||
| Calories from Fat 291 | (47%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.4g | 49% | |
| Saturated Fat 19.6g | 97% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 187mg | 62% | |
| Sodium 255mg | 10% | |
| Potassium 98mg | 2% | |
| Total Carbohydrate 74.6g | 24% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 50.4g | ||
| Protein 8.0g | 16% | |
Ingredients
-
1 (8 ounce) container cream cheese
- 1 1/2 cups butter, soft
- 3 cups sugar
- 1 1/2 teaspoons vanilla
- 6 large eggs
- 3 cups flour
Directions
1
Beat butter and cream cheese for about two minutes.2
Gradually add sugar beating another five minutes.3
Add eggs, one at a time.4
Beat just until yellow disappears.5
Add vanilla.6
Gradually add flour, mixing on LOW speed until blended.7
Grease and flour a 10" tube pan.8
Bake at 325F for 90 minutes or until center comes out clean.9
Let cool 10 minutes and then turn from pan.
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- Course > Desserts > Cakes
- Preparation > Time to Make > < 4 hours
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- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Chef #436179
On Oct 22, 2009
Simply delicious! From now it is the official Birthday cake in my family! I covered it with "Dulce de Leche"spread and nuts for my DH b-day....yummm
From: AuntSana
On Jun 9, 2009
What can I say that hasn't been said already! This was my first attempt at a pound cake, and I will, also, never buy one at the store again! I, also, used 2 loaf pans. I didn't expect it to rise as much as it did! But it came out of the pans easily, and was absolutely delicious! Thnx for posting, Ann.
From: Mommaofmany
On Apr 4, 2008
This is an incredible recipe. It's the first time I have attempted a pound cake, and it came out wonderfully! I didn't have a 10" bundt, so I used two loaf pans. I should have used three, but by increasing the baking time slightly and reducing the temperature 25 degrees, it baked through and didn't burn. I used another person's tip and dusted the lubed pans with granulated sugar rather than flour. The crust was almost caramelized and delicious! We will not buy pound cake to serve with strawberries again.
From: Myra Adams
On Aug 29, 2001
This is without a doubt the best poundcake I have ever tasted. I made it and took it to work and everyone fell in love with it.
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