Real Recipes From Real Home Cooks ®

cream cheese pound cake

(2 ratings)
Recipe by
Patricia Hoskins
London, KY

This is a wonderful pound cake that I have made for years. I use either vanilla extract or almond or even lemon extract for different flavors. Be sure to bake the right amount of time--too little, gooey. Too long--too dry. Great with fruit, or with chocolate sauce or alone with a cup of coffee for breakfast. Enjoy!

(2 ratings)
yield 10 serving(s)
prep time 30 Min
cook time 1 Hr 20 Min

Ingredients For cream cheese pound cake

  • 8 oz
    package cream cheese (room temperature)
  • 1 1/2 c
    butter, room temperature
  • 3 c
    white sugar
  • 6
  • 3 c
    all-purpose flour
  • 1 tsp
    almond extract

How To Make cream cheese pound cake

  • 1
    Preheat oven to 325 degs.F; grease and flour a 10-inch tube pan. (I use Pam)
  • 2
    In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
  • 3
    Add eggs, two at a time, beating well with each addition. Add flour, all at a time, and mix in. Add almond extract.
  • 4
    Pour into a 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Be sure to check for doneness after an hour. A toothpick inserted will come out clean. Don't undercook-it may be gooey and don't overcook-it will be dry.

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