HANDS DOWN-BEST EVER-MOST INCREDIBLE CREAM CHEESE POUND CAKE!!!!!

 HEADING INTO THE OVEN!!!!



 COOLING TIME!

 

BEST EVER POUND CAKE-HANDS DOWN!!!!


INGREDIENTS:
Cream Cheese Pound Cake

1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
     6 eggs
     3 cups all-purpose flour
      1 teaspoon vanilla extract


Directions:

1. Preheat oven to 325 degrees F grease and flour a 10 inch tube pan. (I spray mine with coconut oil spray!)
2. In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
3. Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
4. Pour into a 10 inch tube pan. Bake at 325 degrees F for 1 hour and 20 minutes (I baked mine 1 hour 20 mins and then loosely covered with foil for an additional 20 to be sure it was cooked through-this timing was perfect for me-any less and it would have been undercooked.  Judge yours as it bakes as oven can vary.) COOL COMPLETELY BEFORE CUTTING!



recipe adapted from allrecipes

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Comments

  1. says

    This looks decadent, rich and delicious and I would like to give this recipe a go, but Im wondering, when you state you cover with foil for an additional 20 min, is that during the last 20 minutes of the 1 hour,20 min bake time, or do you cover with foil out of the oven for an additional 20 min on top of the initial 1:20 cook time…Please clarify this instruction…there are large measures of ingredients Id rather not waste…and Im notorious for blowing recipes, badly! hahaha! Thanx in advance for your clarification. Id rather be putting a piece of this in my
    mouth right now!

  2. says

    My total bake time was 1 hour and 40 mins. Many reviews on the original allrecipes site agreed the baking time was too short. Hope that helps!

  3. says

    Good questions Becky!!! It was so long ago that i used the 2 loaf pans. If I remember correctly the 2 loaf pans were more true to the 1 hour and 20 mins but I would still check at 60 mins to be sure.

  4. says

    My oven was really hot from the pre-heat so it only took 1 hour and 20 minutes to cook all the way through. I’ll report back after my coworkers taste it tomortow

  5. says

    Is this a “moist” pound cake?? Never have had one that is not dry & wondering if that’s why one made a lemon icing. Hubby won’t eat hommade cakes if they are not moist.

    • Loni Q says

      Mine came out kinda dry and very dense but tastes soooo good. I’ve been eating with coffee to moisten it. What did I do wrong? I followed the recipe exactly.

  6. says

    just a quick question, how do you test for doneness? i am always nervous with tube style cakes that they won’t be cooked evenly. but i can’t help myself they are one of my favourite types of cake to make.
    thanks for the advice in advance,and to all you other ladies who added such great ideas… although i am pretty sure i didn’t see the lemon cream cheese frosting recipe… ;) s

  7. says

    Thanks, Danielle. The butter and cream cheese were at room temp. but the eggs were used straight from the fridge, I will try again with room temp eggs. It did smell sooo good while cooking though :)

    -Jamee

  8. says

    I added the 1/2 c. lemon juice and the zest from 3 small lemons to the recipe (as someone suggested above) and baked in two large loaf pans for 1 hour 17 minutes. It is dense, but it’s pound cake, and it’s wonderful. Lemony, creamy, really good. Also used a TBSP of vanilla instead of a tsp.

  9. says

    To the one that stated theirs came out too dense and Danielle it could perhaps be due to the ingredients not being room temp. I’ve not tried this particular recipe for Sour Cream Pound Cake but when I make any kind of pound cake I also let my eggs come to room temp and I usually add 1 egg at a time and beat for 1 minute after each egg. Also, I don’t add all of the milk and flour at one time. I add some of each and mix until incorporated beginning and ending with the flour. Knock on wood but I’ve never had a pound cake fail me yet and they were all moist. Good luck! Debbie

  10. says

    Great cake. My 13 yr old son made this for us. He subbed 1/2 cup of brown sugar for 1/2 of the white sugar because we ran out. He also added lemon extract to the mix. Made a lemon glaze by adding lemon extract to regular vanilla frosting a melted in the microwave.

  11. says

    I have used this recipe and it is delicious!! I have also put a lemon glaze over it and that works well too. I don’t have a large bundt pan so I use 2 smaller ones and it’s a perfect amount for them. The lemon glaze was just 1/3 C lemon juice, 2 C icing sugar mixed well, then add 2 tbsp melted butter.

  12. says

    i have made this twice once perfect the first time. the second time it looked uncooked in sections. I have one in the oven now for third time. I used big mixer and mixed for close to thirty minutes total. I also added zest of lemon, juice of one lemon and one tablespoon of lemon extract. No vanilla. hoping it tastes like starbucks.

  13. Glyna Lee says

    My family has made this cake for years. Best pound cake I have ever eaten. Only thing different, we use sifted cake flour instead of all-purpose and we use 1/2 teaspoon of Almond extract along with the vanilla. Put in 2 eggs at a time, beating good before adding 1 cup of flour, beating well again. Do this until all 6 eggs and the 3 cups of flour have been added. We also start with a cold oven with the batter being in a tube pan.

    • Rita Boland says

      I always do a cold oven start for my pound cakes. However, to make sure they’re moist……..after removing from the pan, place a paper towel in the center of the cake. Wrap tightly with plastic wrap until it’s basically cool, then remove the paper towel. That works every time.

    • says

      I have been making this pound cake for years,,,30 as a matter of fact
      I have always used SWANS DOWN CAKE FLOUR
      and do not put baking soda or baking powder.
      mine has always turned out great.I made on for a
      baby shower one time and my neice, said she has eat a lot of cakes
      before,,but never ate one as moist as this cake,,,,,,,i made her one to take
      to the beach that summer, and she said she eat the whole thing in one week.
      And also if my eggs where little,,I would use 7 eggs,,,,,,,,,and I make cream cheese icing for it ,,,to me it makes the cake
      (cream cheese,,butter,,powered sugar ,,and a little vanilla)

  14. joiefabulove says

    i just baked this and the house smells decadently delish! how long do i have to wait for this bad boy to cool down for?? i added a few good shakes of cinnamon. i baked it in a bundt pan for 1 hour and 20 minutes, then covered it tightly with foil and allowed it to bake an additional 20 minutes. it came out perfectly golden brown with a crumb free wooden skewer (toothpick couldn’t handle the depth of this cake)! i couldn’t wait to comment, i’m a bit too excited about this cake …

  15. Linda Puckett says

    I was drawn to this recipe because of the icing in the picture… did I miss seeing the recipe for it? Please post the icing recipe, as my family loves icing in their cake….

  16. Brittany says

    I know this is probably a dumb question but I’m not used to baking. The “white” sugar, is that regular sugar or powdered sugar? :/

  17. Diana says

    Mine is in the oven. I added raisins to it. The batter was so yummy. My hubby asked why I was even baking it. Silly man.

  18. Connie Billa says

    I’ve been making this cake for years. Especially for strawberry shortcake. I just made one the other day. I topped it with a country time lemonade glaze. It was great. This is hands down earliest and best tasting pound cake ever.

  19. Charles C says

    Baked this in the a.m. and now eating it in the p.m. Very nice cake, with a nice crumb, dense but not overly so. Unless you and/or your guests just want a plain (but yummy) pound cake, it needs something. Perhaps lemon or orange extract/juice, even coconut. Or, maybe a white frosting/glaze. Not a criticism because I love the cake (eating it with ice cream on top) but only a suggestion.

  20. Margaret Lucas says

    Have made this for last several years. It is the best pound cake I have ever eaten..I also use Swan Down cake flour. Turns
    out great every time.

  21. Brenda Stevenson says

    What type of oven are you using, gas or electric? I use cake flour but at that temp my cake never rise…why?

  22. Wendy says

    I baked this cake last night and love it. Turned out perfect, just one question. When i cut into it i noticed it had holes in the texture. What causes this?

  23. Amy says

    I made this last week. It cooked one hour and 20 minutes. It was delicious, thank you for sharing! To the person who says it needs something…. I served with fresh strawberries and blueberries, and it was a hit. Can’t wait to make it again!

  24. Skip says

    I added the lemon juice and a little extra flour to my mixture…. also on the original recipe I had years ago it called for 8 eggs, adding 1 at a time and beating for 2 minutes before adding the next. When I put it in the oven I also put a small bowl of water on another rack below the cake. My cake came out super moist and yes… very dense and somewhat heavy, but by far the moistest cake I have ever tasted. For the frosting I used a mixture of cream cheese, powdered sugar, orange peel, lemon peel and lemon juice. Made for the most flavor filled cake I have ever made.

  25. Sherry says

    I have made this cake a long time now. I use a angel food pan that has a solid bottom. (middle does not pop out) except mine called for putting in a cold oven at 300 degrees 1 hour 30 min. And mine always needs 10 min longer. My favorite cake.

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