cream cheese pound cake

Cream Cheese Pound Cake Recipe

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Dominque Smith


this recipe was taught to me when i was young by my mama, she got this recipe from a penny book as she like to say but it is a family favorite. sweet but not to sweet..i hope yall like it as well


★★★★★ 3 votes


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  • 1 c
    margarine, softened
  • 1/2 c
    butter, softened
  • 8 oz
    cream cheese, softened (you only need 1)
  • 3 c
  • 6
  • 3 c
    sifted cake flour
  • 2 tsp
    vanilla extract

How to Make cream cheese pound cake


  1. combine first 3 ingredients: beat well with a heavy duty mixture. gradually add sugar, be careful or you will have sugar smoke, beat until light and fluffy (about 5 minutes). add eggs, one at a time. beat well after each addition. add flour to cream mixture beat well, again be careful you dont want flour everywhere. stir in vanilla. pour batter into a well greased and floured 10 inch tube pan. bake at 325 degrees for 1 hour and 30 minutes (this depends on your oven so try 1 hour first and do a tooth pick check) or until cake test done. cool in pan 10 minutes. remove from pan and cool completely. you can dust it with powder sugar or eat by it self. enjoy

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About cream cheese pound cake

Course/Dish: Cakes

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