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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% | |
Cream Cheese Pound Cake
By: Ann Arber
May 9, 2001
Rich, buttery pound cake. A family favorite. Easy to make and great frosted too.
SERVES 12 , 1 10
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
- Preparation > Equipment > Oven
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: CelestialShannon
On Feb 23, 2010
Best EVER! I put lemon curd and dethawed frozen strawberries on it.. OMG heaven.
From: Shirley King
On Jan 10, 2010
Made this tonight...I've made it a lot of times..turns out flavorful and delicious every time.
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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