37 Reviews of Cream Cheese Pound Cake

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.

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: Chef #649910

On Jan 3, 2008

My daughter and I made at least 5 or 6 of these cakes from Thanksgiving through Christmas. I experimented and added almond flavoring rather than vanilla and that was outstanding! We also made marble pound cakes using this recipe. It is definitely no fail!

From: Claire de Luna

On May 27, 2003

Outstanding. Made this to go with some strawberries we had, and it was the perfect companion; rich, moist, and not too sweet. I made this in a bundt pan and it turned out beautifully. This will go in my "Favorites" file for its versatility to pair with just about anything!

From: Seasoned Cook

On Oct 24, 2007

Wonderful flavor with a velvety texture. Well worth the time to make this cake! I did add 1 teaspoon of baking powder and 1/2 teaspoon of almond extract. This cake was baked for the memorial of Chef-I-Am for Fall 2007.

From: Boo Chef in West Texas

On Feb 5, 2008

Awesome!Made as directed.Used chocoalte ganache for topping.This was for my son's 15th bityhday and he said "It Rocks"

From: Stefanie #3

On Aug 9, 2008

Wonderful cake! I added one tsp lemon extract to it, which gave it a lovely lemon flavor. I had some batter left over, which I put in a loaf pan. After the cake cooled down, I covered it with powdered sugar. Also, I cracked the eggs into a bowl about half an hour before I started preparing the cake. Room temperature eggs keep the batter from curdling. The cake is so rich and delicious, it does not need a frosting. Great with berries and cream, too. The cake I made was ready in one hour.

From: Yourrose99

On Dec 20, 2007

This an awesome pound cake. I love making cakes and this is by far my favorite. The only thing I did different was I coated my bundt pan with butter and sugar. This gives it a great texture and an added sweetness.

From: bbh

On Sep 10, 2007

I made this cake yesterday - it is wonderful. I didn't change a thing - followed the directions exactly. Very simple recipe - very nice texture. Next time I might try substituting lemon extract and adding in some grated lemon peel. Maybe some candied lemon slices on top.

From: Take a Letter Maria

On Feb 16, 2008

Yummo!! This was fantastic pound cake. Moist, flavorful and I loved the crusty top. I did add 1 1/2 Tablespoons of vanilla as I tasted the batter and wanted a little more flavor and it turned out perfect, almond extract would also be delicious in this great cake. I think next time I will add some mini chocolate chips, oh I can't wait, it is that good. Thanks for the great recipe. P.S. even my picky husband liked this and the guests I served it to complimented me on it.