Cream Pound Cake Recipes

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SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just 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 comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Butter and cream cheese provide the rich taste in this deliciously dense pound cake. I always top mine with a fresh lemon glaze made of fresh lemon juice and confectioner's sugar.

Provided by Tony

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h

Yield 14

Number Of Ingredients 8

1 ½ cups butter
1 (8 ounce) package cream cheese
2 ½ cups white sugar
6 eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour (such as Swans Down®)
¼ teaspoon ground nutmeg

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.

Nutrition Facts : Calories 512.2 calories, Carbohydrate 60.3 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.1 mg, Sugar 36 g

WHIPPING CREAM POUND CAKE



Whipping Cream Pound Cake image

Moist, flavor-changing, light pound cake. Note: You can change the flavor by using 2/3 cup whipping cream and 1/3 cup flavored coffee creamers (in dairy case). Try mixing some in, they are great.

Provided by Toni Wiggins

Categories     Desserts     Cakes     Pound Cake Recipes

Time 3h10m

Yield 14

Number Of Ingredients 8

1 cup butter, room temperature
3 cups white sugar
6 eggs, room temperature
3 cups cake flour
1 cup heavy cream, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • In a large bowl, cream butter for 2 minutes. Add sugar and continue beating for 5 minutes, scraping down bowl occasionally. The mixture should be noticeably lighter in color. Add eggs one at a time, beating well with each addition.
  • Add flour alternately with whipping cream, beginning and ending with flour. Stir in vanilla and almond extract.
  • Spread batter into prepared pan. Bake in preheated oven until a tester inserted in the center of the cake comes out clean, about 70 minutes. Allow to cool in pan for 15 minutes.
  • Turn cake out onto a cotton dish towel and place on cooling rack covered with cotton towel. When cake is cool, top with confectioners' sugar and serve with fruit or by itself.

Nutrition Facts : Calories 487.2 calories, Carbohydrate 68 g, Cholesterol 137.9 mg, Fat 21.8 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 12.9 g, Sodium 130.5 mg, Sugar 43.7 g

CREAM POUND CAKE



Cream Pound Cake image

This was my grandmother's favorite cake to make. My mother made it a lot, too, and now I do. It can be sliced thin and topped with strawberries (or any fruit) and whipped cream for a super dessert.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-16 servings.

Number Of Ingredients 7

6 large eggs
2-3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 pint heavy whipping cream

Steps:

  • In a bowl, beat eggs at high speed for 5 minutes or until pale yellow. Gradually beat in sugar and vanilla, mixing until sugar is dissolved. Combine the flour, baking powder and salt; add to batter alternately with cream. Pour into a greased 10-in. tube pan. , Bake at 350° for 60-70 minutes or until cake tests done. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts :

CREAM POUND CAKE



Cream Pound Cake image

This recipe is a key building block in our Strawberry Shortcake Sundaes. It makes more than you'll need for the sundaes; serve the leftovers as an afternoon snack, with tea or coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h55m

Number Of Ingredients 8

1 1/2 sticks unsalted butter, room temperature, plus more for pan
2 cups sifted cake flour (not self-rising), plus more for pan
1 teaspoon coarse salt
3/4 teaspoon baking powder
1 1/4 cups sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup heavy cream, room temperature

Steps:

  • Preheat oven to 325 degrees. Butter an 8 1/2-by-4 1/2-inch loaf pan, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
  • In another bowl, cream butter on medium speed until fluffy. Gradually beat in sugar until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir vanilla into cream in a small bowl. Add flour mixture to butter mixture in 3 batches, alternating with 2 batches of cream mixture, beating until combined.
  • Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until a tester inserted in middle comes out clean, about 1 hour, 25 minutes. Let cake cool in pan about 10 minutes, then turn out onto a wire rack and let cool completely before serving. Cake can be stored at room temperature up to 1 week.

POLENTA POUND CAKE WITH PEACH TOPPING AND MASCARPONE WHIPPED CREAM



Polenta Pound Cake with Peach Topping and Mascarpone Whipped Cream image

Provided by Michael Symon : Food Network

Categories     dessert

Time 2h40m

Yield about 9 servings

Number Of Ingredients 19

Nonstick cooking spray, for the pan
1 cup all-purpose flour
1 cup instant polenta
1 3/4 teaspoons baking powder
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs plus 1 large egg yolk
1 cup whole-milk ricotta
1/4 cup Greek yogurt
2 teaspoons vanilla extract
Zest of 1 orange
12 ounces orange marmalade
Juice of 1 orange
1 peach, pitted and sliced
2 cups heavy cream
2 tablespoons confectioners' sugar
1/3 cup mascarpone
1 teaspoon vanilla extract

Steps:

  • Set up a grill for cooking over indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Spray the bottom of a loaf pan with the cooking spray; line with parchment paper, then spray with cooking spray one more time. Set aside.
  • Whisk together the flour, polenta, baking powder and salt. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and granulated sugar. Cream until pale and fluffy, about 5 minutes. Add the eggs and egg yolk and beat again to fully incorporate. Add the ricotta, Greek yogurt, vanilla and orange zest and beat again to combine, scraping down the sides and bottom of the bowl. Add the dry ingredients and mix by hand to incorporate. Pour the batter into the prepared loaf pan, then place on the indirect-heat side of the grill, close the lid of the grill and bake until set and a toothpick inserted in the center comes out clean, 50 minutes to an hour. Remove from the grill and let cool completely.
  • For the peach topping: Meanwhile, add the marmalade, orange juice and peaches to a pot, place over indirect heat and bring to a gentle simmer for the flavors to meld together, 3 to 5 minutes.
  • Make the mascarpone whipped cream: Beat the heavy cream and confectioners' sugar with a blender until whipped cream forms. Fold in the mascarpone and vanilla.
  • Remove the cake from the pan, then slice and serve with the peach topping and mascarpone whipped cream spooned over the top.

VANILLA CREAM CHEESE POUND CAKE



Vanilla Cream Cheese Pound Cake image

Provided by Ina Garten

Categories     dessert

Time 2h10m

Yield 2 loaves

Number Of Ingredients 10

Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Steps:

  • Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
  • Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
  • Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
  • Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

AUNT PAULA'S CREAM CHEESE POUND CAKE



Aunt Paula's Cream Cheese Pound Cake image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 16

2 sticks margarine, softened
1 stick unsalted butter, softened, plus 2 Tbsp. for melting
8 ounces cream cheese, softened
3 cups sugar
dash of salt
2 tsp. pure vanilla extract
6 large eggs
3 cups cake flour
whipped cream, candied citrus peel and fresh mint for garnish
whipped cream, candied citrus peel and fresh mint for garnish
4 Tbsp. butter
1 cup heavy cream
8-ounce bar semi-sweet chocolate
3 bananas
1/2 cup sugar
2 Tbsp. (plus a dash) fortified wine

Steps:

  • Instructions for cake:
  • Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
  • Instructions for Bananas with Chocolate Sauce:
  • In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
  • Assembly:
  • Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 12 servings

Number Of Ingredients 11

Nonstick cooking spray, for the pan
3 cups all-purpose flour, plus more for the pan
1 cup (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon fine salt
Confectioners' sugar, for serving
Fresh berries, for serving, optional

Steps:

  • Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
  • Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
  • Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
  • Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
  • Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

WHIPPED CREAM POUND CAKE



Whipped Cream Pound Cake image

This cake never lasts long at family gatherings. Slices taste terrific whether seved alone or when topped with fresh fruit. -Shirley Tincher, Zanesville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 2 cakes (12 servings each).

Number Of Ingredients 8

1 cup butter, softened
3 cups sugar
6 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup heavy whipping cream
Sliced fresh fruit, optional

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the extracts. Add flour alternately with cream, beating just until combined., Pour into two greased and floured 9x5-in. loaf pans. Bake at 325° for 80-85 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Serve with fruit if desired.

Nutrition Facts : Calories 275 calories, Fat 13g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 97mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 0 fiber), Protein 3g protein.

CREAM CHEESE POUND CAKE I



Cream Cheese Pound Cake I image

My children always loved this cake. They are grown now, but when they come home they ask me to have "the cake" made. It is an easy recipe.

Provided by PSTEWART

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 7

1 ½ cups butter
1 (8 ounce) package cream cheese
3 cups white sugar
1 tablespoon vanilla extract
1 teaspoon almond extract
6 eggs
3 cups cake flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan.
  • Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan.
  • Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 541.3 calories, Carbohydrate 67.5 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.5 g, Protein 6.6 g, SaturatedFat 16.7 g, Sodium 218.2 mg, Sugar 43.2 g

CREAM CHEESE POUND CAKE III



Cream Cheese Pound Cake III image

This is a heavy, dense, extremely good pound cake.

Provided by Nanci

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 6

1 (8 ounce) package cream cheese
1 ½ cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

IRISH CREAM POUNDCAKE



Irish Cream Poundcake image

This classic poundcake has a boozy twist that's perfect for parties, St. Patrick's Day and beyond. Irish cream liqueur - a rich blend of Irish whiskey, cream, sugar, vanilla and other flavorings - is added to both the batter and the glaze, which yields doubly flavorful results. The alcohol in the cake burns off during baking, but if you'd like to mute the hint of alcohol in the glaze, simply bring the Irish cream to a simmer and let it cool before whisking it with the confectioners' sugar. Serve the cake alone, with a scoop of coffee ice cream or a hot cup of coffee (spiked with Irish cream, perhaps). The cake keeps well at room temperature, tightly wrapped, for up to 4 days.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 11

Nonstick cooking spray
1 cup/225 grams unsalted butter (2 sticks), at room temperature
1 2/3 cups/215 grams all-purpose flour, plus more for dusting the pan
2/3 cup/145 grams light brown sugar
1/2 cup/100 grams granulated sugar
4 large eggs, at room temperature
1 1/4 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters Irish cream
1 1/4 cups/155 grams confectioners' sugar
3 tablespoons Irish cream, plus more as needed

Steps:

  • Heat the oven to 350 degrees. Spray a 9-inch loaf pan with nonstick spray, then dust with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing on medium speed until incorporated, about 30 seconds each. Scrape down the sides of the bowl after each addition.
  • In a medium bowl, whisk together the flour, baking powder and salt. Add the mixture to the bowl of the stand mixer and mix on low until incorporated, about 30 seconds. Add the Irish cream and mix on low to combine, 15 seconds more.
  • Pour the batter into the prepared pan and spread in an even layer. Bake until the surface of the cake is lightly golden brown and a toothpick inserted into the thickest part comes out clean, 55 to 65 minutes. Let cool in the pan for 10 minutes, then unmold onto a wire rack to cool completely.
  • Make the glaze: Whisk the powdered sugar and Irish cream together in a medium bowl to form a thick glaze. Spoon the glaze over the surface of the loaf, letting the excess drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.

Nutrition Facts : @context http, Calories 616, UnsaturatedFat 11 grams, Carbohydrate 75 grams, Fat 31 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 268 milligrams, Sugar 53 grams, TransFat 1 gram

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

Provided by Will Barber

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 10

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup butter
½ cup sour cream
3 eggs
1 pinch baking soda

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
  • Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Make and share this Cream Cheese Pound Cake recipe from Food.com.

Provided by Ann Arber

Categories     Dessert

Time 1h50m

Yield 1 10, 12 serving(s)

Number Of Ingredients 6

1 (8 ounce) container cream cheese
1 1/2 cups butter, soft
3 cups sugar
1 1/2 teaspoons vanilla
6 large eggs
3 cups flour

Steps:

  • Beat butter and cream cheese for about two minutes.
  • Gradually add sugar beating another five minutes.
  • Add eggs, one at a time.
  • Beat just until yellow disappears.
  • Add vanilla.
  • Gradually add flour, mixing on LOW speed until blended.
  • Grease and flour a 10" tube pan.
  • Bake at 325F for 90 minutes or until center comes out clean.
  • Let cool 10 minutes and then turn from pan.

CREAM-CHEESE POUND CAKES



Cream-Cheese Pound Cakes image

For best results, bake these cakes at least a day before serving. Store, wrapped in plastic, for up to three days at room temperature, or freeze for up to three months.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h45m

Yield Makes 2

Number Of Ingredients 8

1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray

Steps:

  • Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
  • Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
  • Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
  • Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.

Nutrition Facts : Calories 308 g, Fat 16 g, Protein 4 g

CREAM CHEESE POUND CAKE



Cream Cheese Pound Cake image

Fresh fruit and a dollop of whipped cream dress up this tender pound cake-a winner with my family and friends. -Richard Hogg, Anderson, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups butter, softened
1 package (8 ounces) cream cheese, softened
3 cups sugar
6 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, sliced fresh strawberries and whipped cream, optional

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.

Nutrition Facts : Calories 460 calories, Fat 24g fat (15g saturated fat), Cholesterol 140mg cholesterol, Sodium 239mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

MOIST CREAM CHEESE POUND CAKE



Moist Cream Cheese Pound Cake image

Warm a slice of this cream cheese pound cake in the microwave for about 25 seconds. Then serve it with a scoop of butter pecan ice cream, fresh fruit or alone. -Betty Smith, Evans, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 7

1-1/2 cups butter, softened
3 cups sugar
1 package (8 ounces) cream cheese, softened
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking powder
Optional: whipped cream, confectioners' sugar and assorted fresh fruit

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.

Nutrition Facts : Calories 461 calories, Fat 24g fat (14g saturated fat), Cholesterol 130mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

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From tastesbetterfromscratch.com


BITTER CREAM POUND CAKE – SUGAR SPUN RUN - FOODGED
2022-05-12 Preheat oven to 300F (145C) and completely grease and flour a 12 cup bundt pan or ten inch tube pan. Put aside. Mix butter and sugar in a big bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electrical …
From foodged.com


BEST EVER POUND CAKE (SOFT AND MOIST) - SWEETEST MENU
2021-04-18 Add milk. Continue to mix until the cake batter is smooth and creamy (but try not to over mix). Pour cake batter into your prepared tin and smooth the top. Bake for approximately 1 hour and 10 minutes or until a skewer inserted into the middle of the cake comes out clean.
From sweetestmenu.com


SOUR CREAM POUND CAKE | BEST EASTER RECIPES | PAULA DEEN
Preheat oven to 350 °F. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
From pauladeen.com


WHIPPING CREAM POUND CAKE | MY CAKE SCHOOL
Preheat oven to 325 degrees F *See notes re: pan. In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later. Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lighten in …
From mycakeschool.com


SOUR CREAM POUND CAKE | MY CAKE SCHOOL
Preheat oven to 325 degrees F. In a separate bowl whisk the flour and baking powder to combine, set aside for later. Cream the butter with the paddle attachment in your mixer, gradually add the sugar and beat until light and fluffy 3 to 5 minutes. Add the eggs one at …
From mycakeschool.com


LEMON WHIPPING CREAM POUND CAKE | MY CAKE SCHOOL
2022-05-06 Prepare the Pan: Grease and flour a tube pan. Preheat oven to 325 degrees F. Combine Cake Flour, Salt, and Leavening: In a separate bowl whisk the cake flour, salt, and baking powder for 30 seconds to combine. Set aside for later. Butter and Sugar: Cream the butter with the paddle attachment in your mixer on medium speed until smooth.
From mycakeschool.com


SOUR CREAM POUND CAKE - SUGAR SPUN RUN
2022-05-12 Instructions. Preheat oven to 300F (145C) and thoroughly grease and flour a 12 cup bundt pan or ten inch tube pan. Set aside. Combine butter and sugar in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) and use electric mixer to beat together until thoroughly creamed.
From sugarspunrun.com


WHIPPING CREAM POUND CAKE RECIPE > CALL ME PMC
Bake for 1 hour 15-25 minutes at 325 degrees F. Test for doneness with a wooden pick The cake will be done with no crumbs or dry crumbs remain on the pick. Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely. Store in an airtight container on the countertop 3 to 4 days.
From callmepmc.com


CREAM CHEESE POUND CAKE RECIPE | SOUTHERN LIVING
Step 1. Beat butter and cream cheese at medium speed with an electric mixer for 2 minutes or until creamy; gradually add sugar, beating until mixture is light and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla extract, and beat just until blended. Advertisement.
From southernliving.com


CREAM CHEESE POUND CAKE RECIPE – FASTINHAND RECIPES
3 cups sugar. 6 eggs. Directions: 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.
From fastinhand.com


THE BEST WHIPPING CREAM POUND CAKE RECIPE - PASTRY CHEF ONLINE
Cream butter until smooth. Add sugars, salt, and extracts and cream until light and fluffy. Beat the eggs together and drizzle very slowly into the butter/sugar mixture until well incorporated. Alternate adding dry ingredients with the half and half, beginning and ending with dry.
From pastrychefonline.com


PEANUT BUTTER CREAM POUND CAKE - SOUTHERN BITE
2022-02-23 Instructions. Grease and flour a 12-cup bundt pan. Set aside. DO NOT preheat the oven. In a large bowl, use a mixer to cream shortening, butter, cream cheese, and peanut butter until smooth. Gradually add the sugar, beating until light and fluffy. Add eggs one at a time, beating well after each.
From southernbite.com


BEST CREAM CHEESE POUND CAKE RECIPE - A SPICY PERSPECTIVE
2021-12-18 Place the softened butter and cream cheese in the bowl on an electric. Beat on high until the mixture is totally smooth. Scrape the bowl with a rubber spatula, then add the remaining 2 3/4 cups sugar. Beat on high again for 3-5 minutes to cream the ingredients until very light and fluffy. Scrape the bowl again.
From aspicyperspective.com


SOUR CREAM POUND CAKE (PLUS VIDEO) - IMMACULATE BITES
2021-09-17 Cream the Butter and Sugar. Preheat the oven to 300°F/150°C – Grease a tube pan generously with cooking spray and set aside. Cream together the butter and sugar – at high speed in a stand mixer until it’s fluffy and starting to look white, about 5- …
From africanbites.com


MOST DELICIOUS WHIPPING CREAM POUND CAKE RECIPE - MUNATY …
2022-01-15 Instructions. Beat the butter for two minutes, then add the sugar and beat for 5 minutes on medium speed. Add one egg and the vanilla, beat the mixture until combined, add the remaining eggs one at a time, and beat well for at least two to three minutes. Alternate between flour and whipping cream in three stages.
From munatycooking.com


SOUR CREAM POUND CAKE RECIPE | SOUTHERN LIVING
Step 2. Sift together flour, salt, and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in extracts. Pour into a greased and floured 12-cup tube pan. Step 3.
From southernliving.com


BEST SOUR CREAM POUND CAKE RECIPE | THE RECIPE CRITIC
2021-06-01 Dry Ingredients: Sift together the flour, baking soda, and salt and set aside. Wet ingredients: In a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Combine: At low speed add in the flour mixture and sour cream, alternating between the two.
From therecipecritic.com


WHIPPING CREAM POUND CAKE RECIPE FOR DECADENT DESSERTS – …
The Whipping Cream Pound Cake recipe does not call for baking powder or baking soda. In cake recipes that do not call for baking powder it is the eggs that provide the leavening. It is important to follow the recipe instructions carefully for success. The process of sifting the cake flour and beating the eggs in one at a time provides the leavening for this pound cake. We …
From swansdown.com


PHILADELPHIA CREAMCHEESE POUNDCAKE - RECIPES | COOKS.COM
2022-05-11 Mix butter, cheese and sugar together in a ... oven at 325 degrees for approximately 1 hour and 15 minutes on bottom rack. Test with toothpick. Ingredients: 6 (cheese .. eggs .. flour .. sugar .. vanilla ...) 2. PHILADELPHIA CREAM CHEESE POUND CAKE. Combine butter, margarine and cream cheese. Add sugar and beat ... with a toothpick.
From cooks.com


CREAM CHEESE POUND CAKE RECIPE | SOUTHERN LIVING
Beat butter and cream cheese with a stand mixer fitted with a paddle attachment on medium speed until smooth, about 30 seconds. Gradually add sugar, beating until light and fluffy, about 5 minutes. Add eggs; beat until just blended, about 30 seconds. Add flour; beat until smooth, about 30 seconds. Stir in vanilla.
From southernliving.com


OLD-FASHIONED CREAM CHEESE POUND CAKE - SAVOR THE BEST
2022-04-30 Instructions. Preheat oven to 325°F. Oil and flour a 10 or 12-inch bundt pan and set aside. (*See Notes) Using a stand mixer or electric hand mixer, add the cream cheese and butter to the mixing bowl and beat on medium speed until …
From savorthebest.com


CREAM CHEESE POUND CAKE RECIPE (EASY & MOIST) | KITCHN
2021-10-26 Brush the paste on the inside of a 12-cup Bundt cake pan (see Recipe Notes), making sure to thoroughly coat the tube and all the crevices. Place the remaining 3 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk to combine. Add 2 2/3 cups granulated sugar to the bowl of butter and cream cheese.
From thekitchn.com


OLD FASHIONED SOUR CREAM POUND CAKE WITH GLAZE
2019-12-18 Add flour mixture and vanilla. Fold in sour cream. Pour batter in pan. Bake at 325 for 1 hour and 15 minutes. Let cake cool in pan for 12 minutes. How To Make Easy Cream Cheese Glaze. Cream butter, cream cheese, powdered sugar and …
From simplydeliziousbaking.com


MOIST WHIPPING CREAM POUND CAKE RECIPE - DIVAS CAN COOK
2013-07-16 Instructions. In a large bowl cream the butter with the sugar until well combined (about 5 minutes) Add the eggs one at a time and mix completely after each egg. Alternate adding the flour and heavy whipping cream, mixing thoroughly after each addition. Stir in the extracts. Grease and flour a 9.5 bundt pan.
From divascancook.com


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