Luscious Cream Cheese Pound Cake Recipes
CREAM CHEESE POUND CAKE
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
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
CREAM CHEESE POUND CAKE III
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
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
MOIST CREAM CHEESE POUND CAKE
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
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.
LUSCIOUS CREAM CHEESE POUND CAKE
This is an heirloom cooking recipe from the Chicago Tribune. Thank Irene K for it. She suggests serving it with ice cream or fresh fruit, or add chocolate syrup to half the batter and marble it.
Provided by Hey Jude
Categories Dessert
Time 1h45m
Yield 14 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 325°.
- Sift flour and baking powder together; set aside.
- Combine the butter and cream cheese in a large bowl of an electric mixer; mix until fluffy on medium speed.
- Beat in the sugar until mixture is light and creamy, about 4 minutes.
- Add 2 of the eggs, beating until combined.
- Beat in 1 cup of the flour mixture.
- Repeat twice with more eggs and flour, beating after each addition.
- Pour batter into a greased 10-inch tube pan; bake until golden and a tester comes out clean, about 1 hour, 25 minutes.
Nutrition Facts : Calories 528.6, Fat 27.8, SaturatedFat 16.8, Cholesterol 160.8, Sodium 244.6, Carbohydrate 64.1, Fiber 0.7, Sugar 43.2, Protein 6.9
WINNING CREAM CHEESE POUND CAKE
I got this recipe from a woman who came to my rummage sale. We got to talking about zucchini-she didn't know what the big squash could be used for. So I sent her some of my favorite zucchini recipes and, in return, she mailed me the recipe for this cake. It's absolutely delicious and I've made it often.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Gradually add flour, beating just until blended. , Pour into a greased and floured 10-in. tube pan. Bake at 300° for 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.
Nutrition Facts : Calories 427 calories, Fat 24g fat (14g saturated fat), Cholesterol 141mg cholesterol, Sodium 240mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
THE MOST ULTIMATE BUTTERY CREAM CHEESE POUND CAKE
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 :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Generously grease two 8 x 4-inch loaf pans or a 4-quart tube pan.
- In a bowl cream the butter and cream cheese until smooth.
- Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat for at least 5 minutes this is an important step!).
- Add the eggs one at a time beating well after each addition.
- Mix in vanilla.
- With mixer on low add the flour and salt in two additions.
- Immediately pour in batter into prepared pan.
- Tap pans to eliminate any large air bubbles in the batter.
- Bake 60-75 minutes, or until cakes tests done.
- Note: if the tops begin to brown too quickly tent loosely with foil.
- Cool in pans for 10 minutes.
- Turn out the cakes then cool completely with the tops up on a wire rack.
- Note: if baking in a 4-qt tube pan increase baking time by about 5 minutes.
Nutrition Facts : Calories 459.5, Fat 24.1, SaturatedFat 14.3, Cholesterol 131.1, Sodium 515.7, Carbohydrate 56.1, Fiber 0.6, Sugar 38.1, Protein 5.8
CREAM-CHEESE POUND CAKES
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
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
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