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Cream Cheese Pound Cake

Sometimes a slice of pound cake is simply what the doctor ordered. It is rich and satisfying without being messy! This one sounded wonderful while I was reading through staffmeals, and I could not wait to make it. So let's get started!



This cake is so easy to make and smells heavenly
while baking. It is also everything I hoped it would be;
delicious and moist, with a fine crumb.


Cream Cheese Pound Cake. 


Cream Cheese Pound Cake
adapted from: staffmeals
makes 1 cake, serves 16
325-degree oven

Prepare a 10-inch tube pan, OR 2 loaf pans, set aside

1 1/2 c butter (3 sticks) - at room temperature
1 8 oz package of cream cheese - at room temperature
3 c sugar
6 eggs
1 T vanilla extract
3 c all purpose flour
1 t salt
1/2 t baking powder


In a large mixer bowl, beat butter and cream cheese until well combined, add sugar and beat on medium speed for 5 minutes (set a timer to be sure you beat this long enough), add eggs two at a time, beating well after each addition, scraping the sides of the bowl as needed.


Add vanilla salt, baking powder and flour all at once, beat just until incorporated.


Turn batter into the prepared pan or pans, gently shake pan to even out the batter.



Bake 1 to 1 1/4 hours, remove cake to a rack to cool for 20 minutes. gently turn the cake out onto a serving plate.
Finish cooling before serving.




Note:  The original recipe calls for a tube pan since we plan to freeze some of this cake, we are using 2 long loaf pans. Remember to adjust baking time for pan or pans used. However, I will use a tube pan when baking for company.


Enjoy!

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this post shared with:
cook your books @ kitchen flavours
happiness is homemade @ mommy on demand
hearth and soul @ 21 century housewife
see ya in the gumbo @ ms enplace

8 comments

  1. This looks so good! I'm pinning this recipe for later. Thanks for sharing!! -Amy

    ReplyDelete
  2. I have used sour cream in a pound cake but not cream cheese. Next time I make one, I'm going to try it. I often bake my pound cake in layers rather than a tube pan, but I like the idea of making two loaves. I am curious about your addition of the baking powder? Cheers, Rocquie

    ReplyDelete
  3. Hi Rocquie, so the reasoning behind the baking powder would be that I had not made (successfully)an unleavened cake. Adding the baking powder was my little guarantee that it would be light, however I do understand that a true pound cake has no leavening. Thanks for visiting!

    ReplyDelete
  4. Hi Melynda,
    I love a slice of a good pound cake with a cup of tea! With cream cheese, sounds even yummier!
    Thanks for sharing with CYB!

    ReplyDelete
  5. No wonder pound cake is called "pound". I could gain one by looking at it, but it looks so yum it won't stop me from eating! Thanks for Sharing with Happiness is Homemade and linking up!! Be sure to come back next Sunday!

    ReplyDelete
  6. Your Cream Cheese Pound Cake looks wonderful, Melynda. The cream cheese would give is such a lovely moist texture. I would add the baking powder too - I really don't get good results without it. Thank you for sharing with the Hearth and Soul Hop. Will pin and tweet :-)

    ReplyDelete
  7. This sounds like a great recipe! The cream cheese must really make it moist and flavorful!
    I would love if you would stop by and link this up to my new blog party, Celebrate It! It's all about how we celebrate the everyday things in life! Hope to see you there!
    http://thefreshmancook.blogspot.com/2014/08/celebrate-it-blog-link-party-4.html

    ReplyDelete
  8. I have never once made pound cake! Not sure why. I like the addition of cream cheese. Seems like it would make and keep the cake moist. Thank you for sharing.

    ReplyDelete

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