Easy Cream Cheese Pound Cake Recipes

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EASY CREAM CHEESE POUND CAKE RECIPE



Easy Cream Cheese Pound Cake Recipe image

Best Cream Cheese Pound Cake Recipe: Learn How to Make Pound Cake light and fluffy. Our Easy Pound Cake requires only 8 ingredients (mostly pantry staples) + is great with toppings!

Provided by Sommer Collier

Categories     Dessert

Time 1h30m

Number Of Ingredients 8

1 1/2 cups unsalted butter, (softened (3 sticks))
8 ounces cream cheese, (softened)
3 cups granulated sugar, (divided)
6 large eggs
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
3 cups all-purpose flour ((stir in bag, spoon in cup, level))

Steps:

  • Set out the butter, eggs, and cream cheese to come to room temperature. Preheat the oven to 325 degrees F. Move one oven rack to the center of the oven and remove any racks above it.
  • Pull out a standard 12-cup capacity bundt pan. Grease the bundt pan with extra butter or shortening, then scoop 1/4 cup sugar into the pan and shake it around until the fat is well coated in sugar. Dump out any excess sugar. Set aside.
  • 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.
  • Turn the mixer on low and beat in the eggs, vanilla extract, baking powder, and salt. Then slowly add the flour a little at a time, until fully combined. Once the batter is smooth, turn off the mixer, as to not overmix the batter.
  • Scoop the batter into the prepared pan. Bake on the center rack for 80-90 minutes. After 80 minutes, test the cake by inserting a toothpick deep into the center of the cake. If it comes out clean, take the pound cake out of the oven.
  • Let the cream cheese pound cake rest in the pan for 15 minutes. Then carefully flip the cake onto a platter or baking rack.

Nutrition Facts : ServingSize 1 slice, Calories 444.5 kcal, Carbohydrate 56.92 g, Protein 6.39 g, Fat 21.68 g, SaturatedFat 12.92 g, Cholesterol 132.51 mg, Sodium 245.64 mg, Fiber 0.63 g, Sugar 38.51 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

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.

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 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

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 CAKE



Cream Cheese Pound Cake image

Pound for pound, this is one of the moistest Bisquick® mix pound cakes ever!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 16

Number Of Ingredients 9

3 cups Original Bisquick™ mix
1 1/2 cups granulated sugar
1/2 cup Gold Medal™ all-purpose flour
3/4 cup butter or margarine
1 teaspoon vanilla
1/8 teaspoon salt
6 eggs
1 package (8 ounces) cream cheese, softened
Powdered sugar, if desired

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.

Nutrition Facts : Calories 335, Carbohydrate 36 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg

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.

EASY CREAM CHEESE POUND CAKE



Easy Cream Cheese Pound Cake image

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

Provided by Kimke

Categories     Dessert

Time 1h35m

Yield 1 cake

Number Of Ingredients 6

1/2 lb butter, softened
1 (8 ounce) package cream cheese (can use light)
3 cups sugar
6 eggs
3 cups cake flour
2 teaspoons vanilla extract

Steps:

  • Cream butter, cream cheese& sugar together.
  • Beat until fluffy.
  • Gradually add eggs (2 at a time).
  • Beat a couple of seconds between adding eggs.
  • Gradually add flour.
  • Add vanilla, mix well.
  • Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
  • DO NOT PREHEAT OVEN!
  • Bake 1 hour at 300.
  • Increase oven temperature to 325 and bake an additional 25 minutes.
  • Let cake cool.
  • Put on cake plate and cover with foil to hold in the moisture.

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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