Real Recipes From Real Home Cooks ®

cream cheese pound cake

(4 ratings)
Recipe by
J. Cooper
Los Angeles, CA

This recipe was given to me in the 1990s by a family friend.

(4 ratings)
yield 12 to 16
prep time 15 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For cream cheese pound cake

  • 1 1/2 c
    butter, softened
  • 8 oz
    cream cheese, room temperature
  • 3 c
  • 6
    large eggs
  • 4 c
    cake flour, sifted
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract

How To Make cream cheese pound cake

  • 1
    Preheat oven at 325 degrees F. Grease and flour a 12-cup angel food/tube pan or Bundt pan and set aside.
  • 2
    Cream together the butter and cream cheese. Gradually add the sugar and cream until fluffy.
  • 3
    Add eggs, one at a time, mixing well after each egg. Add the vanilla and almond extracts and mix well.
  • 4
    Add the cake flour, one cup at a time, mixing well after each cup. (Be Careful that you Do Not Over Mix the Flour)
  • 5
    Pour the batter into the prepared pan and abake at 325 degrees F. for about 1 1/2 hours or until a cake tester inserted into the cake comes out clean.
  • 6
    Cool for 10 minutes before removing from the pan. Makes 12 - 16 slices.
  • 7
    For special occasions I put a light chocolate glaze on this cake.

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