Bettys Cream Cheese Pound Cake Recipes

CREAM CHEESE POUND CAKE

Steps:

• Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.
• Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
• Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.

CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and salt; beat into creamed mixture until blended. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Garnish with confectioners' sugar, strawberries and whipped cream if desired.

CREAM CHEESE POUND CAKE III

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

MOIST CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. tube pan. In a large bowl, cream butter, sugar and cream cheese until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. In a small bowl, whisk flour and baking powder. Gradually beat into creamed mixture. Transfer to prepare pan. Bake until a toothpick inserted in center comes out clean, 80-90 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Serve with desired toppings.

PHILADELPHIA CREAM CHEESE POUND CAKE

Steps:

• Note: 3 sticks of butter equal 3/4 lb.
• All ingredients (including eggs and cream cheese) must be at room temperature.
• Cream butter well, add cream cheese.
• Mix thoroughly.
• Gradually add sugar.
• Add eggs, one at a time.
• Add flour gradually, then add vanilla flavor.
• Place cake in tube pan in COLD oven.
• Bake at 325 degrees F (163 degrees C) for 1 1/2 hours (gas oven 1 hour)[from the time you turn on the oven].
• Note: The longer the cream cheese, butter, and eggs sit at room temperature, the better the cake (ingredients can be left out over night).

FUDGE LOVER'S CREAM CHEESE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
• Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

BETTY'S CREAM CHEESE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a bundt or tube pan.
• Mix all ingredients, except powdered sugar on low for 1 minute.
• Beat on high 2 more minutes until thickened and smooth.
• Pour into prepared pan.
• Bake 38-43 minutes until toothpick in center comes out clean.
• Cool 15 minutes.
• Then turn upside down on a wire rack and remove from pan.
• Cool completely.
• Sift powdered sugar over the top if desired.

BETTY'S CREAM CHEESE POUND CAKE

Steps:

• In a large mixing bowl, cream butter, sugar and cream cheese. Add eggs, one at a time, beating well after each addition. Add flour and baking powder; mix well. Pour into a greased and floured 10-in. tube pan. Bake at 325 degrees F for about 1 hour and 30 minutes or until cake tests done. Cool in pan 10 minutes before removing. Cake ages and freezes well.

CREAM CHEESE POUND CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together with an electric mixer in a large bowl until smooth. Beat sugar into butter mixture until light and fluffy. The mixture should be noticeably lighter in color. Add the eggs two at a time, allowing each pair of eggs to blend into the butter mixture before adding the next. Beat in vanilla and almond extracts with the last eggs. Pour the flour and nutmeg into the bowl and beat until just incorporated. Pour the batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 80 minutes. Check for doneness after 1 hour. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• Ingredient Note:For this recipe, be sure to use Neufchatel-type cream cheese that has 1/3 less fat than regular, not "light" cream cheese, which has less fat.
• Preheat oven to 325°F Coat a 12-cup Bundt pan with cooking spray and dust with flour.
• Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl. Whisk whole eggs, buttermilk, oil, corn syrup and vanilla in another medium bowl until well blended.
• Beat egg whites in a large clean bowl with an electric mixer on high speed until light and foamy. Gradually beat in 1/2 cup sugar until stiff glossy peaks form.
• Beat butter and Neufchatel in a large bowl until creamy. Add the remaining 1 1/2 cups sugar and beat, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. Alternately add the flour and buttermilk mixtures, beating until just smooth. Fold in about one-third of the egg whites with a rubber spatula until just smooth and no white streaks remain. Fold in the remaining egg whites. Scrape the batter into the prepared pan, spreading evenly.
• Bake the cake until a wooden skewer inserted into it comes out clean and the top springs back when touched, 1 hour to 1 hour 10 minutes. Cool in the pan on a wire rack for 10 minutes. Loosen the edges with a knife and turn out onto the rack; let cool for at least 1 hour more before slicing.

CREAM CHEESE POUND CAKE

Steps:

• Cream butter and shortening; gradually add sugar, beating well at medium speed with electric mixer.
• Add cream cheese, beating well until light and fluffy.
• Alternately add flour and eggs, beginning and ending with the flour. Stir in vanilla.
• Pour batter into a greased and floured 10-inch tube/bundt pan. Bake at 325º for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

CREAM CHEESE POUND CAKE

Steps:

• In large mixing bowl, cream butter and cream cheese.
• Gradually add sugar. Beat 7 minutes.
• Add eggs 1 at a time, beat well after each addition.
• Gradually add flour; beat just until blended.
• Stir in vanilla.
• Pour into greased tube pan.
• Bake at 300 degrees for 1 1/2 hours. (90 minutes)
• Cool 15 minutes before removing to wire rack.