Cream Cheese Pound Cake

Name: Cream Cheese Pound Cake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16 servings
Ingredients: 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

Total Time Prep: 15 min. Bake: 1-1/2 hours + cooling

Yield 16 servings

Test Kitchen Approved

Serve this moist cream cheese pound cake with ripe fruit, a dollop of whipped mascarpone or a drizzle of caramel sauce on top.

Ingredients

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

Directions

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, 1 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

1 piece: 461 calories, 24g fat (14g saturated fat), 130mg cholesterol, 224mg sodium, 57g carbohydrate (38g sugars, 1g fiber), 6g protein.

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

Recipe Creator