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the most ultimate buttery cream cheese pound cake

(1 rating)
Recipe by
star pooley
Bullhead City, AZ

This recipe lives up to it's name. It is from and published by Kittencal's Kitchen. She says the following, This is the most ultimate rich dense buttery pound cake! no lein this cake but the eggs--- for best results this cake should be baked a day ahead and wrapped in plastic, or it can be frozen for up to 3 months, servings is of coarse estimated --- this is wonderful served with a blueberry or strawberry sauce :)

(1 rating)
yield 16 , if you're lucky!
prep time 10 Min
cook time 1 Hr

Ingredients For the most ultimate buttery cream cheese pound cake

  • 1 1/2 c
    butter, softened (no substitutions)
  • 1 pkg
    (8 ounce) cream cheese, softened
  • 3 c
  • 6 lg
    eggs, room temp
  • 1 1/2 tsp
    vanilla (or use almond extract)
  • 3 c
    all-purpose flour
  • 2 tsp

How To Make the most ultimate buttery cream cheese pound cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
  • 3
    In a bowl cream the butter and cream cheese until smooth.
  • 4
    Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
  • 5
    Add the eggs one at a time beating well after each addition.
  • 6
    Mix in vanilla.
  • 7
    With mixer on low add the flour and salt in two additions.
  • 8
    Immediately pour in batter into prepared pan.
  • 9
    Tap pans to eliminate any large air bubbles in the batter.
  • 10
    Bake 60-75 minutes, or until cakes tests done.
  • 11
    Note: if the tops begin to brown too quickly tent loosely with foil.
  • 12
    Cool in pans for 10 minutes.
  • 13
    Turn out the cakes then cool completely with the tops up on a wire rack.
  • 14
    Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.

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