Cream Cheese Pound Cake

Cream Cheese Pound Cake Recipe

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Nora Eldridge


I discovered this receipe nearly ten years ago. It reminds me of a pound cake I used to buy in a little bakery in Lake Placid, NY. It was absolutely delicious, with a tender crumb and a nice vanilla flavor. This has been a hit everywhere I've taken it. It's great plain, with berries, with a scoop of coffee ice cream or just with a little sprinkle of powdered sugar. You can dress this up in so many ways and it's always a hit! You start this cake in a COLD oven and gradually increase the temperature.

★★★★★ 1 vote
45 Min
1 Hr 50 Min


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2 stick
unsalted butter, room temperature
1- 8 oz pkg
cream cheese, room temperature
3 c
1 tsp
6 large
eggs, room temperature
4 tsp
vanilla extract
3 c
cups all-purpose flour

How to Make Cream Cheese Pound Cake


  • 1Butter and flour a 12 cup Bundt pan. I use Bakers Secret spray and it works great.
  • 2Using electric mixer, beat butter and cream cheese in a large bowl until fluffy, about 4 minutes.
  • 3Add sugar and salt. Beat 10 minutes, occasionally scraping down sides of the bowl.
  • 4Add eggs one at a time. Beat 2 minutes after each egg. This really makes a difference in the finished cake.
  • 5Beat in vanilla.
  • 6Beat in flour at low speed until batter is smooth. Do not overbeat. I beat until flour is just incorporated, then finish it by hand.
  • 7Transfer batter to pan. Put pan in a COLD oven.
    Bake at 200 degrees F for 20 minutes.
    Increase temp to 250 F; bake 20 minutes.
    Increase temp to 275 F; bake 10 minutes.
    Increase temp to 300 F; bake about 60 min longer, until cake tester inserted near center comes out clean.
  • 8Cool in pan for 15 minutes. Turn cake onto rack and cool completely. Wrap and store at room temperature. Cake can be made three days ahead.

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About Cream Cheese Pound Cake

Course/Dish: Cakes

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