Cream Cheese Pound Cake Recipe – Step by Step Guide: This cream cheese pound cake recipe is rich, decadent, crowd-pleasing, and easy to make with ingredients you likely already have on hand.
Directions
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
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Cream butter and cream cheese together in a mixing bowl until smooth. Gradually add sugar and beat until fluffy.
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Add eggs, two at a time, beating well with each addition. Add flour all at once and mix in. Mix in vanilla. Pour batter into the prepared cake pan.
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Bake in the preheated oven for 1 hour and 20 minutes, checking for doneness at 1 hour. A toothpick inserted into the center of the cake should come out clean. Remove and cool before serving.
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 525 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 17g | 84% |
| Cholesterol 150mg | 50% |
| Sodium 218mg | 9% |
| Total Carbohydrate 64g | 23% |
| Dietary Fiber 1g | 3% |
| Total Sugars 43g | |
| Protein 7g | |
| Calcium 35mg | 3% |
| Iron 2mg | 10% |
| Potassium 84mg | 2% |
FAQ
Q1. How to Store Cream Cheese Pound Cake
Store the cream cheese pound cake in an airtight container at room temperature for up to four days.
Q2. Can You Freeze Cream Cheese Pound Cake?
Sure! Wrap the cake in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to four months. Freeze the cake in slices if you want to enjoy single servings.
Haven’t made but I will soon. I am sure this will be a very good pound cake
Sure Helen Cook
Can you substitute AP flour with Cake flour? If so what ratio?
Hello Andrew
We did not try Ap flour so we can not tell.
Thank you