Cooks Country Cream Cheese Pound Cake Recipe 435

CREAM CHEESE POUND CAKE

Cream Cheese Pound Cake image

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

Ingredients

1 ½ cups butter
1 (8 ounce) package cream cheese
2 ½ cups white sugar
6 eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups cake flour (such as Swans Down®)
¼ teaspoon ground nutmeg

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

Cream Cheese Pound Cake image

This Cream Cheese Pound Cake is so easy to make! Whip it up for an afternoon treat, holiday party, or decadent dessert.

Provided by All She Cooks

Categories Desserts

Time 1h45m

Number Of Ingredients 8

Ingredients

1 1/2 cup unsalted butter (salted)
8 oz cream cheese
3 cups granulated sugar
6 large eggs
1/4 tsp salt
1 1/2 tsp almond extract
1 tsp vanilla
3 cups cake flour (sifted)

Steps:

Preheat oven to 325°F.
Spray a bundt pan or tube pan with non-stick cooking spray.
In a medium-sized mixing bowl, cream the butter and the cream cheese with sugar.
Mix in the salt, vanilla, and almond extract.
Add in the eggs, one at a time while mixing.
Sift in the cake flour and mix or stir until just incorporated.
Bake for 1 ½ hours, and then remove cake from oven and place on a wire cooling rack for 20 minutes. Then invert the pan and remove the cake to a serving plate.

Nutrition Facts : ServingSize 1 g, Calories 625 kcal, Carbohydrate 78 g, Protein 7 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 173 mg, Sodium 143 mg, Fiber 1 g, Sugar 51 g, UnsaturatedFat 11 g

COOK'S COUNTRY CREAM CHEESE POUND CAKE RECIPE - (4.3/5)

Cook's Country Cream Cheese Pound Cake Recipe - (4.3/5) image

Provided by á-8559

Number Of Ingredients 8

Ingredients

3 c cake flour
1 t salt
4 eggs plus 2 yolks, room temperature
1/4 cmilk
2 t vanilla extract
3 c sugar
24 T (3 sticks) unsalted butter, softened
6 oz. cream cheese, softened

Steps:

Heat oven to 300° and grease and flour bundt pan. Combine flour and salt in bowl. Whisk eggs & yolks, milk, and vanilla in 2 cup measuring cup. Beat sugar, butter, and cream cheese until fluffy, about 3 minutes. Reduce speed to low and slowly add egg mixture until incorporated. Add flour mixture in 3 additions. Give final stir by hand. Scrape batter into bundt pan and tap pan on counter to release air bubbles. Bake until toothpick comes out clean (80-90 minutes) Rotate pan halfway through baking. Cool cake in pan on wire rack for 15 minutes. Remove cake from pan and oool for 2 hours.

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